last updated on October 29, 2026

It is officially spring and making these lemon poppyseed streusel muffins are at the top of my to-do list! They are bright and fresh, topped with a streusel and lemon glaze. They’re basically everything you want in a muffin and more.

Lemon poppyseed flavor just screams spring to me! I love everything lemon — in sweets and savory — so if you’re like me you will love these muffins! Plus the streusel on top! Streusel truly just makes everything better! I posted a poll on my IG stories asking if you all wanted streusel or no streusel on these and the overwhelming majority said streusel! I was so proud, you all chose correctly, and here we are.

ingredients needed for lemon poppyseed streusel muffins

muffins

1 cup sugar
zest of 2 lemons (about 2 tbsp)
1/2 cup melted butter
2 eggs
3/4 cup greek yogurt (or sour cream)
1/4 cup milk (any kind works)
1 tsp vanilla
1/4 cup lemon juice
2 cups flour (260 grams)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp poppyseeds

streusel

1/4 cup butter (softened)
1/4 cup sugar
1/2 cup flour (65 grams)
pinch of salt

lemon glaze

1 cup powdered sugar
1-2 tbsp lemon juice

no streusel?

If you don’t want to add streusel to these muffins, that is totally fine! Just omit the streusel and keep the rest of the recipe the same. I really love the flavor of the streusel on these, but do whatever works best for you!

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Ingredients

muffins

1 cup sugar
zest of 2 lemons about 2 tbsp
1/2 cup melted butter
2 eggs
3/4 cup plain greek yogurt or sour cream
1/4 cup milk any kind works
1 tsp vanilla
1/4 cup lemon juice
2 cups flour 260 grams
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp poppyseeds

streusel

1/4 cup butter softened
1/4 cup sugar
1/2 cup flour 65 grams
pinch of salt

lemon glaze

1 cup powdered sugar
1-2 tbsp lemon juice

Instructions

Preheat the oven to 425F. Add sugar and lemon zest to a large bowl. Use your fingers to rub the lemon zest into the sugar. This helps release the lemon flavor in the zest!
Add melted butter and whisk for 2 minutes until well combined. Add eggs, sour cream, milk, and vanilla. Whisk until combined. Add lemon juice and stir to combine.
In a separate bowl, add flour, baking powder, baking soda, and salt. Transfer to a sifter and sift into the larger bowl (if you don't have a sifter, just add the ingredients directly in). Add the poppyseeds and stir until the dry ingredients are just combined. Don't overmix here! Set this bowl aside.
In a small bowl, add all the ingredients for the streusel — butter, sugar, flour, salt. Mix until combined. The mixture should stick together if you squeeze it in your fist, but should crumble when you run it through your fingers. If it is still sticky, add 1 teaspoon additions of flour until it is no longer sticky.
Line every other hole in a muffin tin with cupcake liners. Spray each liner with cooking spray (this ensures they won't stick!). Scoop the batter into each liner, filling each about 3/4 full. Top each with a handful of streusel.
Transfer to the oven. Bake at 425F for 5 minutes, then turn the temperature down to 350F and bake for an additional 12-14 minutes*. Bake until an inserted toothpick comes out clean.
Transfer to a cooling rack. While they cool, make the icing. Add the powdered sugar and 1 tbsp of lemon juice to a bowl. Whisk until smooth. If the icing is too thick, add more lemon juice until your desired consistency is achieved. Enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!