Lemon Poppy Seed Muffins


Here’s breakfast at it’s 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 due time for the lemon.

Lemon Poppy Seed Muffins | Cooking Classy

These 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 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! Enjoy!


Lemon Poppy Seed Muffins | Cooking Classy


Lemon Poppy Seed Muffins

5 from 1 vote

Yield: 15 muffins

Prep Time: 15 minutes
Cook Time: 18 minutes


  • 3 cups all-purpose flour
  • 3 Tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp granulated sugar
  • 6 Tbsp unsalted butter , softened
  • 1/4 cup canola or vegetable oil
  • 1 Tbsp lemon zest
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2/3 cup milk
  • 2/3 cup sour cream
  • 3 Tbsp lemon juice


  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice


  1. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. 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. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
  2. 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. 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. 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.
  3. For the glaze:
  4. In a bowl, whisk together powdered sugar and 2 Tbsp lemon juice until well blended.
  5. **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.
  6. Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: I love that towering shot of muffins! And with the black/light yellow combo, just so striking! I bet they taste just amazing! March 3, 2014 at 12:41am Reply

    • Jaclyn: Thanks so much Averie :)! March 3, 2014 at 2:32pm Reply

  • Elisa @ Insalata di Sillabe: Needless to say that, once again, your amazing pictures made my mouth drool! These little beauties look delicious and I can’t wait to try the trick for the tops!

    xo, Elisa March 3, 2014 at 3:26am Reply

    • Jaclyn: I’m glad they got you drooling Elisa :)! March 4, 2014 at 9:34pm Reply

  • Tracy | Peanut Butter and Onion: I loe love love anything lemon. I really like your photos, great use of props March 3, 2014 at 7:47am Reply

    • Jaclyn: Thanks so much Tracy! March 3, 2014 at 2:32pm Reply

  • Katrina @ Warm Vanilla Sugar: I love a solid lemon muffin. Love this! March 3, 2014 at 7:59am Reply

  • NewsAnchorToHomemaker: Lemon Poppyseed Muffins have always been my favorite. These look great! Pinning this now :) March 3, 2014 at 9:05am Reply

    • Jaclyn: Thanks for pinning! March 3, 2014 at 2:32pm Reply

  • Jessica @ A Kitchen Addiction: I can’t resist a lemon poppyseed muffin! March 3, 2014 at 10:09am Reply

  • Helen @ Scrummy Lane: I adore lemon poppy seed cake, loaf, muffins, whatever. There’s just something about the texture with all those cute little seeds! I bet these are wonderful and moist with the sour cream added! March 3, 2014 at 2:11pm Reply

  • Laura (Tutti Dolci): I think we need to swap doughnuts for muffins, these look incredible and a must for lemon lovers! :) March 3, 2014 at 4:18pm Reply

  • Jenn @ Deliciously Sprinkled: I love lemon poppy seed anything, and these muffins look delicious! I wouldn’t be able to just have one either! Thanks for sharing, pinned :) March 3, 2014 at 7:03pm Reply

  • Chung-Ah | Damn Delicious: These would be so perfect to start my mornings with! And I have a HUGE bag of lemons to use up too! March 4, 2014 at 12:11am Reply

  • Serena: These look wonderful! I’m always looking for new muffin recipes and I cannot wait to try this one out!

    And amazing photos as usual! March 5, 2014 at 10:59am Reply

    • Jaclyn: Thanks Serena :)! March 6, 2014 at 11:59am Reply

  • Renee @ Awesome on $20: I’ve just this moment decided that I don’t eat nearly enough lemon poppy seed muffins. I can’t wait to fix that. March 16, 2014 at 1:43am Reply

  • Miz: made these the other day. they are literally the softest muffins i’ve ever made and they tasted really lemony! May 9, 2014 at 11:49pm Reply

    • Jaclyn: I’m glad you liked them Miz, thanks so much for your comment! May 10, 2014 at 12:03pm Reply

  • Bethany: Just made these yesterday and brought them into work this morning. People were fighting to get the last one! They turned out perfectly and were exactly what I’ve been craving since I came to Korea. Thank you for the beautiful recipe! September 8, 2014 at 11:56pm Reply

  • Paula A.: OMG! Just made these this morning!They are without a doubt the best muffin I have ever made! Even my daughter who stated “I hate lemon and I hate poppy seeds” is devouring it! definitely going to make these again, and again, and again!!! January 4, 2015 at 11:56am Reply

  • Michelle: I am totally in love with these muffins! I altered the recipe slightly by adding more zest, and decreasing the milk to 1/2 cup and using 4 tbsp of lemon juice. They are totally perfect for our family. I can’t wait until I can put another one in my face, thank you so much for sharing the recipe! :) January 7, 2015 at 3:05pm Reply

  • Jen: These muffins were so amazing without it that we didn’t even bother putting on the glaze! Thanks for another fabulous recipe, I’ve loved every one of yours I’ve tried! :) January 24, 2015 at 9:28am Reply

    • Jaclyn: I’m so glad you liked the muffins Jen and happy to hear you’ve loved other recipes too :)! January 24, 2015 at 10:53pm 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

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

  • 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

  • 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

  • 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

  • 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

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