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a muffin tin with lemon poppy seed muffins

Lemon Poppy Seed Muffins with Honey Butter

  • Author: Jenna | Butternut Bakery
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12-15 muffins 1x


These EASY lemon poppy seed muffins are not only moist and delicious, but they’re also topped with a simple homemade honey butter. Talk about the best ever!



Lemon Poppy Seed Muffins

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp poppy seeds
  • 1 heaping tbsp lemon zest (34 large lemons)
  • 1 cup unsalted butter, melted and cooled
  • 1 1/2 cups Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup freshly squeezed lemon juice (34 large lemons)

Honey Butter

  • 1/4 cup unsalted butter, room temperature
  • 3 tsp honey
  • Tiny pinch of salt


  1. Preheat your oven to 400F and line a muffin tin with 12 liners. Depending on the size of your tin, you’ll end up with 12-15 muffins.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, poppy seeds, and lemon zest.
  3. In another bowl, mix together the melted butter, Greek yogurt, eggs, vanilla extract, and lemon juice.
  4. Pour the wet mixture into the dry and fold to combine. The batter will get pretty thick but just keep folding until it comes together.
  5. Scoop the batter into your liners almost all the way to the top (see top photo in this post).
  6. Bake for 20-25 minutes until the center has risen and a toothpick comes out clean with a few moist crumbs.
  7. Let them cool in the pan for about 5 minutes then remove and place them on a cooling rack.
  8. While they cool, make the honey butter. Mix together all of the ingredients and spread on your warm muffins. This is the best time to eat them so enjoy!

Keywords: lemon poppy seed muffins, honey butter

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