These Lemon Poppy Seed Muffins are the perfect blend of moist, tender crumb and a tangy lemon poppy seed flavor. A breakfast to brighten your day!
Why You’ll Love These
I’ve tested other lemon poppy seed muffin recipes and this is the one we enjoy the most. I just adapted our blueberry muffin recipe. It’s fluffy and moist with loads of lemon flavor and nutty poppy seeds. I consider this the perfect lemon poppy seed muffin recipe!
- The texture of these muffins is moist and fluffy. As muffins should be!
- This homemade lemon poppy seed muffin recipe is easy to prepare and has no need for an electric mixer.
- They are bursting with a bright citrus flavor and a slightly nutty poppy seed crunch.
- The lemon glaze adds just enough lemony sweetness to bring them over the top.
A few of our other favorite breakfast recipes to make are Ham and Cheese Strata, Quick and Easy Berry Parfait, Orange Rolls Recipe, Breakfast Casserole with Sausage and Hash Browns, and Bacon French Toast Bake.
See the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Lemon Poppy Seed Muffins
Resting the muffin batter allows the starches in the flour additional time to absorb the liquids causing them to swell. This results in a much better structured muffin allowing for a nice rounded dome.
- Measure the flour properly. Aerate, spoon, and swoop level.
- Use room temperature buttermilk and eggs.
- Melt the butter and let it cool before adding to the other ingredients.
- Use fresh lemon juice, not the bottled kind. It makes a big difference.
- DO NOT overmix! Overmixing will result in dense, tough muffins.
- The muffin cups will be full.
- Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.
- Place a baking sheet under the muffin pan so the bottoms don’t brown too much.
- Do NOT overbake the muffins. They will dry out.
- I use a zip-lock bag to drizzle the glaze over the muffins.
- Sprinkle sparkling sugar on the tops before baking instead of using the lemon glaze.
- Or brush them with honey lemon syrup when they are hot out of the oven. Mix 1 tablespoon of lemon juice with 1 tablespoon of honey and apply with a pastry brush to the tops of the muffins.
Although I’ve never tested mini muffins for this recipe I don’t see why not. Reduce the oven temperature to 375 degrees F. Bake for 10-13 minutes, watch them closely, and start checking them at 10 minutes, a toothpick inserted in the center should come out clean. You don’t want to overbake them and dry them out. This recipe should make about 36 mini muffins.
Store the lemon poppy seed muffins in an airtight container for up to 3 days at room temperature.
I recommend freezing them unglazed for up to 2 months for the best quality. Thaw in the refrigerator overnight, bring to room temperature, and then glaze as instructed.
More Muffin Recipes
Lemon Poppy Seed Muffins Recipe
- 2 1/2 cups All-purpose flour
- 2 1/2 tsp Baking powder
- 1 tsp Kosher salt
- 2 tbsp Poppy seeds
- 1 cup Granulated sugar
- 2 tbsp Lemon zest about 3-4 lemons
- 2 large Eggs room temperature
- 1/4 cup Vegetable oil
- 4 tbsp Unsalted butter melted and cooled slightly
- 1 cup Buttermilk room temperature
- 2 tsp Lemon extract
- 1 cup Powdered sugar
- 2-3 tbsp Fresh lemon juice add a little at a time
- Prepare a muffin tin with paper liners or spray with nonstick baking spray. In a medium bowl whisk together the flour, baking powder, kosher salt, and poppy seeds.2 1/2 cups All-purpose flour, 2 1/2 tsp Baking powder, 1 tsp Kosher salt, 2 tbsp Poppy seeds
- In a large bowl combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until combined. Whisk in the eggs until it’s thick, about 2 minutes. Slowly whisk in the vegetable oil and melted butter until combined. Whisk in the buttermilk and lemon extract until combined.1 cup Granulated sugar, 2 tbsp Lemon zest, 1 cup Buttermilk, 4 tbsp Unsalted butter, 2 large Eggs, 1/4 cup Vegetable oil, 2 tsp Lemon extract
- Fold the dry ingredients into the wet ingredients just until combined. Do not overmix the batter will be lumpy with just a few dry flour spots. Cover the bowl with plastic wrap and let the dough rest for 15 minutes while you preheat the oven to 425 degrees F.
- Divide the batter equally into the muffin cups.
- Bake for 13-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 5 minutes, then remove the muffins from the pan and transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice. Add the lemon juice 1 tablespoon at a time until you achieve your desired consistency. Drizzle over the top of each muffin and serve.1 cup Powdered sugar, 2-3 tbsp Fresh lemon juice