Lemon Poppy Seed Muffins

Why You’ll Love This Recipe
Lemon Poppy Seed Muffins are soft, fluffy, and bursting with fresh lemon flavor and a delightful crunch from poppy seeds. These bakery-style muffins are perfect for breakfast, brunch, or an afternoon snack. With their bright citrus taste and tender crumb, they’re sure to brighten any day!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
poppy seeds
lemons (for zest and juice)
unsalted butter, melted and cooled
large eggs
milk or buttermilk
plain Greek yogurt or sour cream
vanilla extract
powdered sugar (optional, for glaze)

directions

Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

In another bowl, whisk together the melted butter, eggs, milk, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined—do not overmix.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for a few minutes, then transfer to a wire rack.

If desired, whisk together powdered sugar and a bit of lemon juice for a simple glaze, and drizzle over cooled muffins.

Servings and timing

This recipe yields about 12 muffins.
Preparation time: 10 minutes
Baking time: 18-20 minutes
Cooling time: 10 minutes
Total time: about 40 minutes

Variations

Add a tablespoon of poppy seeds for extra crunch.
Top muffins with coarse sugar before baking for a sweet, crunchy top.
Use orange zest and juice instead of lemon for an orange poppy seed version.
Add a dollop of lemon curd inside each muffin for a surprise filling.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Freeze for up to 2 months; thaw at room temperature.
Warm in the microwave for 10-15 seconds for a fresh-baked taste.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice and zest give the best flavor, but bottled works in a pinch.

Can I make these muffins dairy-free?
Use dairy-free yogurt and a plant-based milk alternative.

Why are my muffins dry?
Be careful not to overmix the batter and bake just until a toothpick comes out clean.

Can I add a glaze?
Yes! A simple lemon glaze adds extra sweetness and tang.

Do I have to use poppy seeds?
No, you can leave them out or replace them with chia seeds for a different texture.

Conclusion

Lemon Poppy Seed Muffins are a bright and zesty treat that’s easy to make and always satisfying. Their fresh citrus flavor and light crunch make them perfect for any occasion, from breakfast to brunch to snacking on the go. Bake a batch and enjoy a burst of sunshine in every bite!

Print