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Glazed small batch muffin recipe on wire rack.

How To Make Two Lemon Poppy Seed Muffins

  • Author: Joy the Baker
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 2 muffins 1x
  • Category: breakfast, brunch


A teeny tiny batch of lemon poppy seed muffins for you and your sweetie or you and you. Enjoy warm from the oven with a drizzle of lemon glaze and a big smear of softened salted butter.


  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 teaspoon or so of lemon zest
  • 2 tablespoons melted salted butter, plus more room temp butter for serving
  • 1 large egg yolk
  • 2 tablespoons buttermilk
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • A teaspoon or so of poppy seeds

For the Glaze:

  • A few big spoonfuls of powdered sugar
  • A teaspoon or so of fresh lemon juice
  • A few sprinkles of poppy seeds


  1. Place a rack in the upper third of the oven and preheat the oven to 350 degrees F. Spray two holes of a muffin pan with nonstick cooking spray. Great job.
  2. In a small bowl rub together sugar and lemon zest until fragrant. Whisk in the butter and egg yolk.
  3. In a small measuring cup whisk together buttermilk, lemon juice, and vanilla extract.
  4. Measure the dry ingredients on top of the butter mixture and stir together with a spatula until just barely combined. Stir in the buttermilk mixture along with poppy seeds. That’s your muffin batter – stir until no lumps or dry patches remain.
  5. Spoon into two muffin cups – it’ll feel full but that’s encouraged. Bake for 16 -18 minutes until cooked through. Allow to cool until just warm.
  6. Whisk together a quick glaze to your desired consistency. Drizzle over the warm muffins and serve with salted butter.


  • Serving Size: 1
  • Calories: 390
  • Sugar: 26g
  • Sodium: 193.6mg
  • Fat: 14.7g
  • Saturated Fat: 8.5
  • Trans Fat: 0.5g
  • Carbohydrates: 59.6g
  • Fiber: 1.3g
  • Protein: 6.3g