Here's how to whip up super moist lemon poppy seed muffin recipe bursting with fresh lemon flavor and crunchy poppy seeds, all topped with a tangy and simple lemon glaze. It's a quick, simple recipe you won't want to miss for breakfast or an afternoon snack.

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This recipe makes deliciously moist lemon poppy seed muffins, packed with the zesty taste of fresh lemons and the satisfying crunch of poppy seeds, all finished with a sweet and tangy lemon glaze.
Buttermilk, fresh lemon juice, lemon zest, and poppy seeds are the key players in this recipe, each adding something special to makes super moist and tender muffins that are just irresistible.
Don't miss out on adding the sweet lemon glaze, made with fresh lemon juice, to your lemon poppyseed muffins. It's a game-changer, adding a zesty crunch on top that perfectly complements the muffins' tanginess like in this lemon muffin recipe or this lemon poppy seed pound cake.
Why you'll love this recipe
Craving for more lemon recipes? Give these a try: Lemon curd cupcakes with mascarpone frosting, Lemon pound cake with sugar glaze, Lemon Bundt Cake, Lemon meringue cake, Lemon curd tart and Lemon Meringue Tartlets or these lemon poppy seed cupcakes.
Ingredients you need
You need these ingredients to make these glazed lemon poppy seed muffins:
- Butter: Use unsalted butter softened or melted butter but first cooled.
- Sugar: White granulated sugar, do not use flavored sugar.
- Eggs: Large eggs at room temperature.
- Vanilla and salt: Use pure vanilla extract and fine salt table to bring out all the flavors.
- Buttermilk: You can replace it with whole milk, Greek yogurt, or sour cream (see recipe notes).
- Flour: All purpose flour, which can be replaced by gluten-free flour such as rice or oat flour.
- Baking powder: A mixture of baking soda and baking powder to have muffins with a nice bump.
- Lemon juice and zest: Use fresh lemon juice, organic, untreated lemon zest. You can also replace the zest with lemon extract.
- Poppy Seeds: Poppy seeds are added for decoration only, they don't add any extra flavor except a little crunch in the mouth. (you can soak them in water for 1 hour before starting the recipe, but it's not necessary)
How to Make Lemon Poppy Seed Muffins Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: In a large bowl, place softened butter with sugar and lemon zest. With an electric mixer or hand whisk, beat the mixture for about 2 to 3 minutes until smooth.
Step 2: Then add the eggs and vanilla extract and mix again to incorporate.
Step 3: Add the buttermilk and fresh lemon juice and mix with the hand mixer.
Step 4: Then add the flour mixture, flour, baking powder baking soda, salt and poppy seeds into the wet ingredients and mix this time with a rubber spatula to avoid over-mixing the cake batter.
Bake muffins
- Preheat the oven to 428°F / 220°C and prepare a muffin pan with muffin cups.
- Divide batter into the paper liners, filling to the brim with an ice-cream scoop.
- Bake for 5 minutes, then lower the temperature to 392°F / 200°C and bake for an additional 15 to 18 minutes until the muffins have a nice bump and are golden brown on top.
- Let the lemon poppy seed muffins cool a bit in the pan before removing them and letting them on a wire rack to cool completely.
Lemon glaze
- Place all ingredients, powdered sugar and lemon juice in a medium bowl.
- With a fork, vigorously beat the mixture until you have a thick but runny glaze.
- Use directly to decorate the lemon poppy seed muffin tops when completely cool.
- Sprinkle with poppy seeds and enjoy.
Serving Suggestions
- Yogurt and Fresh Berries: Pair the muffins with a side of plain or vanilla yogurt and a mix of fresh berries for a delicious breakfast or dessert option.
- Lemon Curd or Honey: Offer a dollop of Lemon curd or a drizzle of honey on top of the muffins.
- Whipped Cream and Citrus Zest: Top the muffins with a light whipped cream and some extra lemon or orange zest.
- Butter or Cream Cheese: Serve them warm with a side of butter or cream cheese for those who love a rich, creamy complement to the muffin's citrus tang.
- Nutella or Chocolate Spread: For a sweet and unique twist, spread a thin layer of Nutella or any chocolate spread over the muffins.
Tips for this recipe
Storage instructions
Room temperature: Place lemon poppy seed muffins in an airtight container with a lid and store for about 1 week at room temperature.
Freezer: You can store this recipe for up to 3 months in the freezer, and place in storage bags once they are well chilled.
To defrost the muffins, let them come back to room temperature or use the defrost function of your microwave.
Add fresh fruits: Add fresh or frozen blueberries to the mix for even fruitier blueberry lemon poppy seed muffins.
Variations & Substitutions
More Muffin Recipes
I hope you love these lemon and poppy seed muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
PrintLemon 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 Eggs - room temperature
- 2 tsp Vanilla extract
- 240 ml (1 cup) Buttermilk - or milk
- 350 g (2 ⅓ cups) Flour - all-purpose
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 pinch of salt
- 1 lemon zest - 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 tsp) lemon juice - or water
Instructions
Lemon muffins
- Preheat the oven to 428°F/220°C and prepare a muffin tin with paper liners.
- In a large bowl, beat the softened butter with the sugar and lemon zest with a hand whisk or electric mixer for about 2-3 minutes.
- Add the eggs and vanilla and mix again for one minute.
- Then add the buttermilk and lemon juice and mix until smooth and liquid.
- Add the dry ingredients, flour, baking powder, baking soda, salt and poppy seeds with a spatula until the mixture is smooth and still a little lumpy.
- Pour the muffin batter with a tablespoon or an ice cream scoop, filling them completely.
- Bake for about 5 minutes, then lower the temperature to 392°F/ 200°C and bake for about 15 to 18 minutes until they are puffed and golden on top.
- Let them cool a bit in the muffin tin before removing them from the pan and letting them cool completely on a cake rack.
Lemon glaze
- Place powdered sugar and lemon juice or water in a bowl and use a fork to mix vigorously until you have a thick, runny glaze. (If the mixture seems too runny then add more confectioners' sugar and mix and if it seems too thick then add more lemon juice and mix again until you have the right texture).
- Pour the sugar glaze over the top of the muffins, sprinkle with poppy seeds and enjoy.
Notes
Storage: About 1 week in a storage box with a tight-fitting lid or up to 3 months in the freezer.
You can replace the lemon juice by another citrus juice such as orange or grapefruit.
You can replace the buttermilk with 2% milk, plant milk, Greek yogurt or sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, cake, breakfast
- 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
This must be a killer
So yes, you could say it's a killer.
These muffins must have been a hit.
The lemon poppy association is always a delight!