Lemon Poppy Seed Muffins

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!

Lemon poppy seed muffin on a dark plate on a dark surface.

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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.

Lemon poppy seed muffin recipe ingredients on a dark surface.

See the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Lemon Poppy Seed Muffins

  • In a medium bowl whisk together the flour, baking powder, kosher salt, and poppy seeds. In a large bowl combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until combined. Rubbing the lemon zest into the sugar helps release the oils in the zest and infuse more lemon flavor.
Dry ingredients for lemon poppy seed muffin recipe whisked together in a dark bowl on a dark surface.
Granulated sugar and lemon zest rubbed together in a glass mixing bowl on a dark surface.
  • Whisk in the eggs until it’s thick, about 1 minute. Slowly whisk in the vegetable oil and melted butter until combined. Whisk in the buttermilk and lemon extract until combined. Fold the dry ingredients into the wet ingredients just until combined. Do not overmix. Cover the bowl with plastic wrap and let the dough rest for 15 minutes while you preheat oven to 425 degrees F.
Eggs whisked into the lemon zest infused granulated sugar in a glass bowl on a dark surface.
Wet ingredients for the lemon poppy seed muffins whisked together in a glass mixing bowl on a dark surface.

Tip

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.

  • 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, do not overbake. Let the muffins cool in the pan for about 5 minutes, and transfer to a wire rack to cool completely.
Lemon poppy seed muffin batter divided equally into a paper lined muffin tin.
Baked lemon poppy seed muffins in a paper liners on a wire rack.
  • Stir together the powdered sugar and lemon juice. Drizzle over the top of each muffin and serve.
Lemon glaze being drizzled over the lemon poppy seed muffins on a parchment paper lined baking sheet.
Lemon poppy seed muffin on a dark plate on a dark surface.

Tips

  • 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.

Variations

  • 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.

FAQs

Can I make these into mini 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.

Storing

Store the lemon poppy seed muffins in an airtight container for up to 3 days at room temperature.

Freezing

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.

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Lemon poppy seed muffin on a dark plate on a dark surface.

Lemon Poppy Seed Muffins Recipe

These muffins are full of bright citrus flavor with a tender, moist crumb. Perfect for breakfast, brunch, or an afternoon snack.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 306kcal
Author: Leigh Harris

Ingredients
 

  • 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

Glaze

  • 1 cup Powdered sugar
  • 2-3 tbsp Fresh lemon juice add a little at a time

Instructions

Muffins

  • 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.

Glaze

  • 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

Notes

The muffin batter is thick, don’t worry it’s supposed to be that way. You can skip resting the batter if you like, they still bake up nice!
Store the muffins in an airtight container or bag at room temperature for up to 3 days.

Nutrition

Calories: 306kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 229mg | Potassium: 168mg | Fiber: 1g | Sugar: 28g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg

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