Lemon Poppy Seed Muffins

03.02.2014

These Lemon Poppy Seed Muffins are topped with a simple lemon glaze. They’re ultra moist and fluffy, and make for a delicious snack or breakfast! 

four Lemon Poppyseed Muffins stacked in baking dish

Easy Lemon Poppy Seed Muffins

Here’s breakfast at its best — or at least close to it! I absolutely love poppy seed muffins, both lemon and almond poppy seed. I already have an almond poppy seed muffin recipe posted so I think it’s time for the lemon version.

These homemade muffins are abundantly bursting with fresh lemon flavor, and the poppy seeds add that mellow hint of unique flavor. I made this recipe to yield deliciously moist and soft muffins, because that’s the way every muffin should be.

Be sure to add the lemon glaze to the warm muffins because it allows the glaze to slightly absorb into the muffin and just gives the muffin tops the best flavor and texture — it might leave you wishing the muffin was just made up of two muffin tops!

You could just do what my kids do and eat the muffin tops only and save the bottoms for someone else :). They didn’t do that with these though, they ate the entire thing and wanted more.

I simply couldn’t resist having two. Normally I’m better at restraining myself because I’m always surrounded by sweets so I try not to constantly over-indulge, but with these I just couldn’t. I hope you find these hard to resist too!

Lemon Poppy Seed Muffins Ingredients

For the muffins, you’ll need:

  • All-purpose flour
  • Poppy seeds
  • Baking powder and baking soda
  • Salt
  • Granulated sugar
  • Unsalted butter
  • Vegetable oil
  • Lemon zest and juice
  • Eggs
  • Vanilla extract
  • Milk
  • Sour cream

And for the lemon glaze, you’ll need:

  • Lemon juice
  • Powdered sugar

three Lemon Poppyseed Muffins on plate with knife

How to Make Lemon Poppy Seed Muffins

  • In a large bowl, whisk together dry ingredients.
  • In a separate bowl, beat butter, sugar, lemon zest and 1 tablespoon oil.
  • Add remaining oil to butter mixture, followed by the eggs, egg yolk and vanilla.
  • In a liquid measuring cup, whisk together milk, sour cream and lemon juice.
  • Fold wet and dry ingredients into the butter mixture, then divide batter among muffin cups.
  • Bake until toothpick inserted into the middle comes out clean.
  • Once muffins have cooled slightly, make lemon glaze and drizzle over muffins.

Can I Freeze These Muffins?

Yes, these muffins freeze well. To freeze these lemon poppy seed muffins, let them cool to room temperature before sealing them in a freezer bag. You may want to wait to drizzle on the lemon glaze until you’re ready to eat the frozen muffins.

Can I Add Extra Lemon Zest to These Muffins?

Yes, adding more lemon zest would be fine. Just don’t add extra lemon juice, otherwise the batter may be too runny.

Tips for the Best Lemon Poppy Seed Muffins

  • You need to beat the butter and sugar until pale and fluffy, otherwise your muffins won’t be as light as mine.
  • I like large muffins, so I divided the muffin batter between 12 muffin cups. For smaller muffins, divide the batter between 15 muffin cups.
  • You can use any dairy milk you’d like in this recipe, but the higher the fat percentage the moister these muffins will be.

More Lemon Poppy Seed Recipes You’ll Love:

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Lemon Poppy Seed Muffins

5 from 1 vote

My favorite lemon poppy seed muffins! They're perfectly soft with big muffin tops and have lots of bright lemon flavor.

Servings: 15
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • 3 cups (420g) all-purpose flour
  • 3 Tbsp (26g) poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp (220g) granulated sugar
  • 6 Tbsp (85g) unsalted butter , softened
  • 1/4 cup (60ml) canola or vegetable oil
  • 1 Tbsp lemon zest
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2/3 cup (155ml) milk
  • 2/3 cup (150g) sour cream
  • 3 Tbsp (45ml) lemon juice

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 400 degrees F. 

  2. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. 

  3. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract.

  4.  In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.

  5. Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. 

  6. Divide batter among 12 - 15 muffin cups**, filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean. 

  7. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.

For the glaze:

  1. In a bowl, whisk together powdered sugar and 2 Tbsp lemon juice until well blended.

Recipe Notes

  • **I did 12 because I like big muffin tops, but the muffins slightly touched each other on the sides so with that said if that would bother you just make more and don't fill them so heaping full.
  • Recipe Source: Cooking Classy
Course: Breakfast
Cuisine: American
Keyword: Lemon Poppy Seed Muffins, Muffins
Author: Jaclyn

37 comments

  • Gabriella: Hi! I looove your recipes but only got to the point of looking and reading them because I’ve troubles with the measurements. I’m from Europe and had trouble with turning cups into grams before so trying to avoid the same mistake again. Would you be able to help me to transfer the measurements stated in cups?

    Many thanks!! May 15, 2019 at 3:04pm Reply

    • Jaclyn: Added the metric measurements to the recipe :). Hope you enjoy! May 21, 2019 at 12:32pm Reply

  • Ann: Hi Jaclyn. I just wanted you to know that you’re my muffin queen! Another aaaaahmazing and perfect muffin that I’ve tried from your recipe. This Lemon Poppy Seed Muffin and your Lemon Blueberry are the Best!!! I love all the texture and so much flavor of your muffins. Your Almond Poppy seed muffin is next… thanks again for creating and sharing your recipes. June 14, 2018 at 11:49am Reply

    • Jaclyn: Thanks for the 5 star feedback! June 18, 2018 at 2:44pm Reply

  • kate: Hi I was planning to make these ahead of time for brunch Im doing next week. Do they freeze well? April 1, 2018 at 8:31pm Reply

    • Jaclyn: I haven’t tried but I imagine these would freeze just fine. Hope you enjoy! April 1, 2018 at 9:41pm Reply

      • Kate: Thank you I will give it a try and let you know how it goes! April 2, 2018 at 7:33am Reply

  • Quyen: Hi,

    I have made your recipe a few days ago and the flavor was really nice, the texture is soft and fluffy. I think I’d add more lemon zest next time for more lemony flavor.

    However, my muffins didn’t get a beautiful round dome like yours, it was like the dome is higher on the right but the left was not. The dome had overflowed on one side. I think it was affected by the way I put the batter into paper cups, I must spread to balance the top of batter next time??

    Second problem is I got many big air pockets in the muffins T.T I did try to tap the pan on the counter many times but it didn’t help much. What should I do?

    Thanks for sharing this delicious recipe! <3 February 17, 2018 at 5:31am Reply

  • Rachel: I made these today and they turned out really well! The texture was soft and moist and the muffin was not too sweet. Next time I might add a bit more lemon juice and zest to up the lemony flavour. Thanks so much for the recipe, you’re amazing! August 20, 2015 at 2:41am Reply

  • Bib: I tried your lemon poppy seed bread recipe and loved it. I would love to give these a try, too. Do you think it would hurt if I used more lemon zest? Or is this amount just perfect? (Just because the bread asked for 3 Tbsp) August 4, 2015 at 8:46am Reply

    • Jaclyn: I think adding more lemon zest to these would be just fine. I’m so glad you liked the bread recipe! August 5, 2015 at 10:26pm Reply

  • Rose M: Made these today and they came out delicious, everyone loves them. Thanks for the recipe. March 21, 2015 at 3:13pm Reply

  • Mary Ellen: made these this morning and they turned out absolutely wonderful. Light and airy and not too sweet. The glaze was definitely the “cherry” on top. Thanks so much for a great recipe! March 15, 2015 at 10:40am Reply

    • Jaclyn: I’m so happy to hear you liked them Mary! Thanks for leaving a comment! March 15, 2015 at 1:08pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d