Lemon Poppy Seed Muffins

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!

close up image of a muffin in a yellow paper liner with a drizzle of frosting. More muffins along wiht a lemon wedge and teal napkin off in the background

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!

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.

Top down image showing a wooden table with a cup of flour, glass bowl of sugar, measuring cup filled with oil and one with milk, small dishes filled with baking powder, salt, baking soda, and poppyseeds, two large eggs, and a lemon sliced in half

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.
Top down image showing a white mixing bowl filled with flour and batter. The bowl is sitting on a wooden table top with a lemon sliced in half with a teal napkin
Top down image showing a white mixing bowl filled with batter and a whisk. The bowl is sitting on a wooden table top with a lemon sliced in half with a teal napkin
Top down image showing a white mixing bowl filled with  batter and poppy seeds. The bowl is sitting on a wooden table top with a lemon sliced in half with a teal napkin

Lemon Poppy Seed Muffin

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
top down image showing a six cup cupcake tin filled wiht paper liners and muffin batter. The tin is sitting on a wooden table top with a teal napkin and lemon sliced in half

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.
Top down image showing a white piece of parchment with six muffins drizzled with a lemon glaze. A lemon sliced in half and teal napkin sitting off to the side

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.
close up image of a lemon muffin sliced in half sitting on a yellow paper liner with a lemon slice and teal napkin sitting off to the side

Recipe FAQs

How long will these muffins stay fresh?

Once the muffins have cooled, place them into an airtight container. Stored this way they should stay fresh for up to three days.

Can I freeze these muffins?

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.

Why did my muffins turn out dense?

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.

Can I add other ingredients to this recipe?

Certainly! Customizing is fun. Try adding blueberries, raspberries, or nuts for texture. A streusel topping can add a delightful crunch and sweetness.

Can I reduce the sugar in the recipe?

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.

close up image of a muffin in a yellow paper liner with a drizzle of frosting being held by a hand. More muffins along wiht a lemon wedge and teal napkin off in the background

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5 from 1 vote

Lemon Poppy seed Muffins

Author Jesseca
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 12 muffins
These simple lemon poppy seed muffins are bursting with citrus flavor. Perfectly sweetened, thanks to the drizzle of lemon glaze, and bakery worthy.

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:

  • 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

I like to use coconut oil in place of the canola oil in this recipe but have had success with both!

Nutrition

Serving: 1muffinCalories: 319kcalCarbohydrates: 72gProtein: 3gFat: 3gPolyunsaturated Fat: 3gCholesterol: 16mgSodium: 149mgFiber: 1gSugar: 62g

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.

Course Breakfast
Cuisine American
close up image of a muffin in a yellow paper liner with a drizzle of frosting. More muffins along wiht a lemon wedge and teal napkin off in the background. Text overlay reads "easy lemon poppy seed muffins"

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