Lemon Poppy Seed Muffins
This post may contain affiliate links.
These Lemon Poppy Seed Muffins are perfect for when life hands you lemons and you’re not in the mood for lemonade. Packed with zesty lemon flavor, speckled with playful poppy seeds, and just the right amount of sweetness to balance the tartness. They’re like edible sunbeams, ideal for brightening up your breakfast table or adding a spark of joy to your afternoon tea.
Make it a meal and serve these tender lemon muffins with a side of granola and warm cup of coffee. You can also add in other delicious muffin flavors like my Pina Colada Muffins, Chocolate Banana Muffins, and Best Blueberry Muffins!
Why You’ll Love These Lemon Poppy Seed Muffins
- Bold Lemon Flavor: The fresh flavor of citrus is perfection in these homemade muffins. Perfect any time of year.
- Light and Moist Texture: These are perfectly fluffy with the most light and delicious texture. The secret is to hand mix the batter.
- Freezer Friendly: Leftovers? No problem! These muffins freeze incredibly well.
The use of fresh lemon in the cake itself paired with the tart lemon glaze gives these a fun springtime flavor boost that is out of this world. We have served them to guests, bring them to parties, and enjoyed them as a special Sunday treat. They are perfect for all occasions!
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
This lemon poppy seed muffin recipe is ideal for serving for breakfast or brunch! They last up to seven days, if stored properly, and get better with time. Even my picky eater can’t resist these delicious morning treats.
Ingredients You’ll Need
The secret to this recipe, like most of my baked goods, is to use quality ingredients. Be sure to pick out your lemons, scrub them clean, and use a zester that will give you fine pieces. You want to zest just the yellow part of the fruit. Once you start to hit the white interior you’ll know to stop.
Also, you want to make sure all of your ingredients are at room temperature. This will ensure even mixing and perfect muffins!
- Flour: All-purpose flour is your go-to– not too much gluten, not too little. This perfect balance gives your lemon poppy seed muffins the structure they need to rise beautifully, while still staying light and tender.
- Leavening Agents and Salt: Baking powder and baking soda work together to create little air bubbles in your batter that help it rise as it bakes, giving you light and fluffy muffins.
- Eggs: Eggs work to lift the batter with the leavening agents while also providing moisture and a richness that cannot be beat.
- Oil: For lemon muffins, oil is often the top pick because it gives them a wonderfully moist and tender crumb, which is exactly what you want in a light, citrusy treat. Butter, while tasty, can make them a bit heavier.
- Sugar: Granulated sugar blends seamlessly into the batter, sweetening your muffins without overshadowing the zesty lemon flavor. Plus, it helps create a light, tender texture.
- Lemons: You will use the zest and juice to give it that classic citrus flavor.
- Milk: Buttermilk is a fantastic choice, but any milk will work well in this recipe.
- Poppy Seeds: They’re like little flavor specks, known for their nutty taste and slight crunch.
Lemon Poppy Seed Muffin
- Prep Time: Start by preheating the oven to 350°F (175°C) and line a muffin tin with paper liners. This stops the muffins from sticking.
- Dry Ingredients: In a large bowl, whisk together the dry ingredients – the flour, baking powder, baking soda, and salt. This mix is like the base of your muffin building.
- Wet Ingredients: In another bowl, beat together the wet ingredients – eggs, oil, sugar, lemon zest, lemon juice, and milk . If you’re feeling extra lemony, add a bit of lemon extract.
- Combine: Pour the wet mixture into the dry mixture. Add poppy seeds. Mix them together until just combined. Remember, don’t overmix! A few lumps are totally okay.
- Bake the Magic: Scoop the batter into your muffin liners, filling each about two-thirds full. Pop them in the oven and bake for about 12-15 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
- Glaze Time: While the muffins cool, mix powdered sugar and lemon juice to make the glaze. Drizzle this over the cooled muffins. It’s the icing on the cake… or, well, the muffin!
- Enjoy: Your lemon poppy seed muffins are ready to rock the snack world! Enjoy them fresh and bask in the glory of your baking skills.
Helpful Tools
- Cupcake liners : Cupcake liners (affiliate) are an easy way to help you get your muffins out of the tin and not stick to the bottom.
- Scooper : A scooper (affiliate) can help you evenly measure out how much batter you put into your cupcake liner. This helps ensure all of your muffins are the same size and bakery worthy.
- Measuring cups : A quality set of dry ingredient measuring cups (affiliate) are an amazing addition to any kitchen. They are perfect for measuring flour, sugar, and more.
Expert Recipe Tips:
- Lemon Zest is Key: Maximize the lemony flavor by using the zest of the lemon. It’s packed with oils that give a strong, fresh lemon scent and taste. Grate just the outer yellow part, avoiding the white pith which can be bitter.
- Room Temperature Ingredients: Bring eggs and milk to room temperature before mixing. This helps them combine more easily, resulting in a smoother batter and, ultimately, fluffier muffins.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins. A few lumps in the batter are totally fine.
- Don’t Skip the Glaze: The glaze not only adds sweetness but also a punch of lemony tang. It also gives the muffins a lovely finish.
Recipe FAQs
Once the muffins have cooled, place them into an airtight container. Stored this way they should stay fresh for up to three days.
Yes, they freeze well! Wrap each muffin individually in plastic wrap and put them in a freezer-safe bag. They can be stored for up to 3 months. Thaw at room temperature or warm them up in the microwave when you’re ready to enjoy.
Dense muffins often result from overmixing the batter, which develops the gluten too much, or not using ingredients at room temperature, which can affect how they incorporate air and expand. Also, check your leavening agents to ensure they’re not expired.
Certainly! Customizing is fun. Try adding blueberries, raspberries, or nuts for texture. A streusel topping can add a delightful crunch and sweetness.
Yes, but I don’t recommend it. It will impact the muffins’ sweetness and texture. Natural sweeteners like honey or maple syrup are alternatives, but they bring their own flavors and may alter the final result.
More Must Try Lemon Recipes
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
Lemon Poppy seed Muffins
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup sugar
- 1 6 oz container plain yogurt or sour cream
- 2 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 teaspoon lemon extract (optional)
- 2 tablespoons poppy seeds
For the glaze:
- 1½ cups confectioners sugar
- 1/4 cup lemon juice
Instructions
Muffin
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, oil, sugar, yogurt, lemon zest, lemon juice, and milk.
- Pour the wet mixture into the dry mixture. Add poppy seeds. Mix them together until just combined. Try not to overmix, a few lumps are ok.
- Scoop the batter into your muffin liners, filling each about two-thirds full. Pop them in the oven and bake for about 12-15 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Glaze
- While the muffins cool, combine the powdered sugar with one to two tablespoons of lemon juice.
- Slowly stir, adding more lemon juice until your desired consistency is reached.
- Drizzle this over the cooled muffins. It’s the icing on the cake… or, well, the muffin!
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
