Lemon poppy seed muffins made with a soft lemon muffin base, crunchy poppy seeds, and finished with a light lemon glaze.
These lemon poppy seed muffins are based on my classic lemon muffins batter, tested many times for a moist crumb and balanced lemon flavor.
It’s an easy homemade muffin recipe, perfect for breakfast or brunch, with real lemon zest, fresh juice, and a simple lemon glaze.
Why you’ll love it
- Soft and moist texture with a bright, natural lemon flavor
- Crunchy poppy seeds for contrast in every bite
- Simple glazed muffins made with everyday ingredients
Ingredients you need
- Butter: unsalted, softened
- Sugar: white granulated sugar and powdered sugar
- Eggs: large, at room temperature
- Vanilla extract
- Buttermilk: or whole milk
- Sour cream: or full-fat Greek yogurt
- All-purpose flour
- Leavening: baking powder and baking soda
- Salt
- Lemon: fresh lemon zest and lemon juice
- Poppy seeds
Tips for this recipe
- Let muffins cool completely before glazing
- Weigh ingredients for best results instead of using cups
- Use fresh lemon zest for a stronger lemon flavor
- Do not overmix the batter to keep the muffins tender
- Fill muffin liners almost full for tall bakery-style muffins
How to make lemon poppy seed muffins
These lemon poppy seed muffins start from my lemon muffins base, with poppy seeds added for texture.
Cream the butter, sugar, and lemon zest until light and creamy
Add the eggs and vanilla and mix until fully incorporated
Mix in the buttermilk, sour cream, and lemon juice
Fold in the flour, baking powder, baking soda, salt, and poppy seeds just until combined
Fill the muffin liners almost to the top
Bake at high temperature, then lower the oven temperature and continue baking until golden
Cool completely on a wire rack
Glaze the muffins with my lemon glaze and let set
Serving suggestions
Serve these lemon poppy seed muffins for breakfast, brunch, or as a light afternoon snack with tea or coffee.
Storage
Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Recipe variations
- Lemon blueberry muffins
- Lemon muffins with crumb topping
- Lemon poppy seed muffins without glaze
This recipe also works as a base for lemon blueberry muffins, using the same lemon batter with fresh blueberries folded in.
Recipe Questions
Can I make these muffins without poppy seeds?
Yes, simply omit them for classic lemon muffins.
Can I freeze lemon poppy seed muffins?
Yes, freeze unglazed muffins and add the glaze after thawing.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for best flavor.
More Muffin Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Lemon Poppy Seed Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Recipe for super moist lemon poppy seed muffins with lemon flavored sugar icing (for 12–14 muffins).
Ingredients
Lemon poppy seed muffins
- 160 g (¾ cup) butter – unsalted and softened
- 200 g (1 cup) sugar – granulated
- 2 large eggs – room temperature
- 2 tsp vanilla extract
- 240 ml (1 cup) buttermilk – or milk
- 350 g (2⅓ cups) flour – all-purpose
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- Zest of 1 lemon – or lemon extract
- 50 ml (¼ cup) fresh lemon juice
- 2 tbsp poppy seeds
Lemon glaze
- 120 g (1 cup) powdered sugar
- 15 ml (1–2 tbsp) lemon juice – or water
Instructions
Lemon muffins
- Preheat the oven to 428°F / 220°C and line a muffin tin with paper liners.
- In a large bowl, beat the softened butter with the sugar and lemon zest using a hand whisk or electric
- mixer for 2–3 minutes, until creamy.
- Add the eggs and vanilla and mix for 1 minute.
- Add the buttermilk and lemon juice and mix until smooth.
- Fold in the flour, baking powder, baking soda, salt, and poppy seeds with a spatula just until combined,
- leaving a few small lumps.
- Fill the muffin liners completely using a tablespoon or ice cream scoop.
- Bake for 5 minutes, then lower the temperature to 392°F / 200°C and bake for 15–18 minutes, until puffed and golden.
- Let the muffins cool slightly in the pan, then transfer to a wire rack and cool completely.
Lemon glaze
- Place the powdered sugar and lemon juice (or water) in a bowl and mix vigorously with a fork until thick but pourable.
- Adjust with more sugar if too thin or a few drops of liquid if too thick.
- Drizzle the glaze over the cooled muffins, sprinkle with poppy seeds, and serve.
Notes
Storage: Store muffins in an airtight container at room temperature for up to 2 days.
Tips:
- Use a kitchen scale for accuracy instead of cups.
- Do not overmix the batter to keep the muffins tender.
- Fill liners almost to the top for taller muffin tops.
- Use fresh lemon zest for the best lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, cake, breakfast
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 367
- Sugar: 34.3 g
- Sodium: 336 mg
- Fat: 13.2 g
- Carbohydrates: 57.9 g
- Protein: 5.1 g
- Cholesterol: 61.9 mg
Wattoote
This must be a killer
Fadela
So yes, you could say it's a killer.
LadyMilonguera
These muffins must have been a hit.
Fadela
The lemon poppy association is always a delight!