Light and fluffy strawberry lemon poppy seed muffins with a honey glaze are wonderfully moist, soft, and delicately sweet. They burst in your mouth full of fresh taste.
Why you'll love this recipe
- 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
Ingredients in strawberry lemon poppyseed muffins + possible substitutions
- All purpose flour.
- Poppy Seeds.
- Baking Soda
- Baking Powder.
- Salt.
- Sugar. I used granulated sugar in these muffins. Feel free to sub with (½ the amount) of monk fruit sweetener, coconut, or brown if you prefer.
- Butter: I used unsalted butter.
- Eggs:
- 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. No one wants a soggy muffin!
- Honey: for optional honey glaze. Feel free to omit.
How to make strawberry lemon poppyseed muffins
First you'll need to preheat your oven, 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.
Frequently asked questions about this recipe:
Can I freeze these muffins?
Yes. These muffins can be frozen for up to three months.
Can I make the batter ahead of time?
You can make the batter the night before you plan to make muffins.
How should I store the baked muffins?
Store in the refrigerator for up to one week.
The honey glaze:
For the glaze: Heat honey on medium until it bubbles. Immediately remove from heat. Gently dip the tops of muffins in.
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. And if you're feeling really fancy, try it with our flower infused honey or this whipped lemon honey.
Strawberry lemon poppyseed muffins
Ingredients
- 1 and ½ cups 180g all purpose flour
- 2 Tablespoons poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 115g unsalted butter at room temperature
- ¾ cup 150g granulated sugar
- 2 large eggs at room temperature
- ½ cup 100g Greek yogurt
- 1 teaspoons pure vanilla extract
- ¼ cup 60ml milk
- 2 Tablespoons 30ml fresh lemon juice
- zest of 1 lemon
- 1 and ½ cups 250g fresh strawberries
- optional: ¼ cup of honey
Instructions
- 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.
Notes
Nutrition
Have more berries? Try these!
- Strawberry cream cheese muffins
- Strawberry cobbler with browned butter biscuits
- Mascarpone strawberry jam toasts
- Strawberry lilac ice cream
I hope this recipe works beautifully for you and is enjoyed for many years to come. Thank you so much for reading. Your visit to my site helped support a small mama run business today. If you enjoyed it, I would be so honored if you would share with your loved ones.
Sending love, fresh baked cookies, and a bouquet of your favorite flowers.
