Light and fluffy strawberry lemon poppy seed muffins with a honey glaze are wonderfully soft, delicately sweet, full of flavor, and bursting with fresh vibrant berries, fresh squeezed lemon juice and zest, and poppyseeds. They are the perfect balance of sweet and tart, and are a warm welcome to lighter, spring fare.
These strawberry lemon poppy seed muffins are my way of saying goodbye to winter and hello to sun filled days. Over the weekend, my husband and I baked over 100 muffins for a bake sale. They were perfect, but I wanted to add some fresh berries to them. I saw some juicy strawberries on my trip to the market this morning, and knew the seedy strawberries would be a beautiful match for lemon poppyseed muffins. They add a hint of fruity sweetness and texture to each bite.
My strawberry lemon poppy seed muffins are:
Incredibly soft and fluffy, but sturdy enough to pick up and eat with your hands (more muffin like than cake)
Easy to prepare with basic kitchen staples and no fancy equipment or ingredients
Optionally dipped in honey for a beautiful glaze
Perfect for sunny mornings with a hot cup of tea or coffee.
Strawberry lemon poppy seed muffins ingredients
These muffins are a pretty simple muffin batter.
- All purpose flour.
- Poppy Seeds.
- Baking Soda
- Baking Powder.
- Sugar. I used granulated sugar in these muffins. Feel free to sub with (1/2 the amount) of monk fruit sweetener, coconut, or brown if you prefer.
- Butter: I used unsalted butter.
- Greek yogurt: Use your favorite yogurt– I used plain oikos greek yogurt. If you have lemon, strawberry or honey flavored greek yogurt, feel free to use that as well!
- Milk: Any liquid milk will work just fine in this recipe!
- Lemon Juice: I used and love fresh squeezed!
- Lemon Zest:
- Fresh strawberries: Use fresh berries for these muffins. Frozen berries may contain too much moisture, leaving them too moist.
optional honey icing
As I mentioned, we baked over 100 lemon poppyseed muffins and glazed over 100 sugar cookies this weekend. I wanted to do something different than your average lemon + powdered sugar glaze. Because I adore honey + fresh berries, I heated up some of our honey until it was bubbling, and carefully dipped the tops into it. When it cooled (after about an hour chill time) it slightly hardened enough to leave it less sticky, and cut the tartness of the lemon while adding some additional sweetness and a beautiful shine.
More OF OUR Favorite Muffin Recipes
- Gluten free steel-cut oat banana breakfast muffins
- Oat flour sweet potato banana nut mini muffins
- Mini cranberry whole wheat bran blender loaves
- Strawberry cream muffins
- 1 and 1/2 cups (180g) all purpose flour
- 2 Tablespoons poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter at room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (100g) Greek yogurt
- 1 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk
- 2 Tablespoons (30ml) fresh lemon juice
- zest of 1 lemon
- 1 and 1/2 cups (250g) fresh strawberries
- optional: 1/4 cup of honey
Preheat oven to 425°F (218°C).Line a muffin tray with cupcake liners and set aside.
Make the muffins:
In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. (dry ingredients) Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, or just a good old hand mixer - beat the butter and sugar on high speed until soft and creamy, this takes about 1 minute with electric mixer and 4 minutes by hand.
Add the eggs, yogurt, lemon zest, lemon juice, milk and vanilla extract. (wet ingredients) Mix on medium until well combined and creamy.
Pour the dry ingredients into the wet ingredients and mix on low, until ingredients are well combined.
Fold in the strawberries with a wooden spoon or rubber spatula.
Spoon the batter into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze.
For the glaze: Heat honey on medium until it bubbles. Immediately remove from heat. Gently dip the tops of muffins in.
Muffins stay fresh stored in the refrigerator for 1 1/2 weeks.
Recipe adapted from: Sally's baking addiction
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 73Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCarbohydrates 12gFiber 1gSugar 7gProtein 2g