Soft, moist, and full of tangy flavor, Lemon Poppy Seed Muffins are such a delicious way to start your day! These easy-to-make muffins are just as sweet as they are zesty, and the poppy seeds add the most delightful delicate crunch.
Lemon Poppy Seed Muffins Recipe
These irresistibly fluffy and flavorful lemon poppyseed muffins are rich with zesty lemon flavor, and they have the perfect amount of crunchy poppy seeds.
Top them off with the homemade glaze that pairs perfectly with the lemon, and you’ll be in heaven!
Whether you enjoy these muffins for breakfast with your coffee, bring them to a brunch gathering with friends, or make a batch just because, you’re going to be so satisfied with your results.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Make Lemon Poppy Seed Muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare the baking pans.
- Whisk together the dry ingredients.
- Cream together the butter and sugar.
- Add the eggs into the butter mixture one at a time.
- Stir the remaining wet ingredients into the butter mixture.
- Combine the wet and dry ingredients.
- Scoop out portions of the batter into the prepared cupcake pan.
- Bake at a higher temperature for a few minutes at first, than at a lower temperature for a bit longer.
- Make the glazer by simply stirring together the powdered sugar and lemon juice.
- Drizzle the glaze over the muffins. Enjoy!
It’s best to start with a high temperature when first baking the muffins, as this mainly helps with their shape. The high temperature helps the batter rise, making the muffins nice and tall. However, they cook more evenly at a lower temperature, so it’s important to remember to lower the temperature after those first few minutes.
You can, but please keep in mind that the flavor may not be as fresh as freshly squeezed lemon juice. The bottled juice is chock-full of preservatives and artificial flavors, so it’s best to stick with the real deal if you want the most amazing lemon flavor.
In an airtight container at room temperature, these muffins will stay fresh for about 4 days! Snag one from the counter for breakfast, a midday snack, or any other time that craving comes calling.
Recipe Tips and Tricks
- Unlike most other recipes, the muffins do not need to be fully cooled before they are glazed. While they shouldn’t be piping hot, they also don’t need to be room temperature.
- If you do end up making these muffins for a large brunch gathering, fear not – this is a very easy recipe to double or even triple! Just be sure to only bake one pan of muffins at a time so as to not overcrowd your oven.
- Remember that for best results, your butter and eggs will both need to be room temperature.
Start the day with these bright, delicious lemon poppy seed muffins!
More Muffin Recipes We Love
- Carrot Banana Muffins
- Coffee Cake Muffins
- Chocolate Oatmeal Muffins
- Morning Glory Muffins
- Lemon Raspberry Muffins
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lemon Poppy Seed Muffins Recipe
Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter room temperature (1 stick)
- 1 cup granulated sugar
- 3 large eggs room temperature
- ¾ cup milk
- 1 tablespoon sour cream
- 1 teaspoon pure vanilla extract
- 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
Lemon Glaze:
- ½ cup powder sugar
- 1 tablespoon lemon juice (from ½ lemon)
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Stand Mixer
Instructions
- Preheat oven to 425°F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, whisk the flour, poppy seeds, baking powder, salt, and baking soda together. Set aside.2 cups all-purpose flour, 2 tablespoons poppy seeds, 2 teaspoons baking powder, ½ teaspoon kosher salt, ¼ teaspoon baking soda
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until lightened in color, about 4 minutes. Add in the eggs one at a time just until they are incorporated into the butter mixture. Stir in the milk, sour cream, vanilla extract, lemon zest, and lemon juice.½ cup unsalted butter, 1 cup granulated sugar, 3 large eggs, ¾ cup milk, 1 tablespoon sour cream, 1 teaspoon pure vanilla extract, 1 lemon
- Carefully add the flour mixture to the butter mixture, stirring just until incorporated.
- Scoop the batter into the prepared cupcake tin and bake for 5 minutes at 425°F. After five minutes, turn the oven down to 400°F for an additional 14 to 16 minutes or until the muffins are golden brown. Repeat as necessary until you've used all of the batter.½ cup powder sugar, 1 tablespoon lemon juice
- While your muffins are cooling, prepare the glaze by stirring together the powder sugar and lemon juice until well combined. Drizzle the glaze over the top of the muffins.
Notes
- Unlike most other recipes, the muffins do not need to be fully cooled before they are glazed. While they shouldn’t be piping hot, they also don’t need to be room temperature.
- If you do end up making these muffins for a large brunch gathering, fear not – this is a very easy recipe to double or even triple! Just be sure to only bake one pan of muffins at a time so as to not overcrowd your oven.
- Remember that for best results, your butter and eggs will both need to be room temperature.
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