Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins! Moist and bursting with bright citrus flavor, with a little added crunch from the poppy seeds. A delicious morning treat!
At this time of year, when the days are short, and the weather is gloomy, I love nothing more than a bright, sunny citrus treat. Seasonal fruit can be scarce in winter, and lemons make you feel so happy and warm!
Some of my favorite lemon recipes include Lemon Cupcakes, Lemon Pound Cake, and Homemade Lemon Curd.
And these perfect lemon poppy seed muffins are a great addition to that collection. They’re easy to make, so moist, and just bursting with tons of bright lemon flavor, with a little bit of added crunch from the poppy seeds.
A great way to treat yourself in the morning! This is one good muffin!
Table of Contents
- Why this is the best lemon poppy seed muffin recipe
- Ingredients
- Variations and substitutions
- How to make lemon poppy seed muffins
- Expert tips for the perfect poppy seed muffin
- FAQ’s
- How to serve
- How to store
- A few more of my best quick bread recipes
Why this is the best lemon poppy seed muffin recipe
Flavor: Homemade lemon poppy seed muffins burst with zesty lemon flavor. The combination of lemon zest and juice infuses the muffins with a refreshing citrusy tang that’s both sweet and slightly tart.
Texture: The poppy seeds in these muffins add a nice crunch and texture contrast to the otherwise soft, moist muffin.
Customizable: You can tailor homemade lemon poppy seed muffins to your preferences. Adjust the level of lemon flavor, top them in a fun way, or even add extra ingredients like berries or nuts to suit your taste.
Simple: Homemade muffins are really easy to bake, even for a newbie baker!
Ingredients
Flour: All-purpose flour is my go-to, but you can swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route.
Sugar: Sugar adds sweetness (obvs!) but it also aids in browning and keeps things moist, since it’s hydrophilic (this means it loves water, in other words, it draws moisture in). Regular white sugar is fine, or sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Poppy seeds: Adds a nice crunchy texture to these muffins.
Baking powder: Baking powder is a double-acting leavener, so it starts the muffins rising both when liquid is added to it, as well as when it hits the hot oven.
Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives that could cause a bitter aftertaste (like iodine). It’s also inexpensive and easy to find in a regular grocery store.
Lemon: The zest and juice of fresh lemon as well as a few drops of lemon extract give these muffins the brightest flavor!
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. For a vegan or dairy-free lemon poppy seed muffin recipe, try using coconut oil instead. Melt the butter and allow it to cool slightly before adding it to the batter.
Greek yogurt: Creates an extra thick batter that yields light and tender muffins. Sour cream can be substituted.
Milk: Whatever kind you usually keep on hand. Even a plant-based product will work!
Eggs: Use large chicken eggs or a 1:1 plant-based substitute, preferably at room temperature (although I don’t find this to be critical).
Variations and substitutions
Muffin recipes are generally pretty forgiving and will still work well even if you need to sub out certain ingredients. Here’s info on some of the most common substitutions I get asked about:
Gluten-free lemon poppy seed muffins: To make gluten-free lemon poppy seed muffins, substitute the all-purpose flour for a gluten-free flour blend. Look for one that subs 1:1 for regular flour.
Here are a few good options:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
Lemon muffins without yogurt: Greek yogurt makes for a slightly healthier muffin, but sour cream can be substituted if you don’t have it. This will provide a really rich flavor and a moist texture.
How to make lemon poppy seed muffins
These sunshine-y treats come together in just 5 simple steps.
Step 1: Combine the dry ingredients
Place the flour, sugar, poppy seeds, baking powder, salt, and lemon zest in a large bowl and whisk to combine.
Step 2: Combine the liquid ingredients
Melt the butter in a large liquid measuring cup and whisk in the Greek yogurt, milk, eggs, lemon juice, and lemon extract.
Step 3: Add liquid to dry
Pour the liquid ingredients into the dry, and fold until barely combined (the batter will be very thick).
Step 4: Bake
Divide the batter equally between all 12 muffin cups.
Blast the muffins first with high heat to get a tall rise, then turn the oven temp down and continue to bake them through, until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Step 5: Glaze
Drizzle generously with a tangy lemon glaze, made by stirring powdered sugar and lemon juice together.
Expert tips for the perfect poppy seed muffin
- Allow ingredients like eggs, butter, and milk to come to room temperature before using them. This ensures even mixing and better incorporation.
- Use fresh lemons. Their flavor can’t be beat!
- Don’t overmix. Once your batter is barely combined, scoop it into your muffin pan.
- Fill each muffin tin all the way up.
- You will need about 3/4 of a cup of batter for each muffin. It looks like a lot, but that is how you get those sky-high, puffy muffin tops!
- Allow muffins to cool briefly in the tin before transferring them to a wire rack. Cooling on a rack prevents them from becoming soggy due to trapped steam.
- Make sure your baking powder, baking soda, and other leavening agents are fresh. Check the expiration date!
FAQ’s
This muffin batter is meant to be very thick!
At first, you might think it’s too dry to come together, but it does! If you don’t believe me, check out the video in the recipe card below.
As you can see, if you keep folding, it eventually comes together into a thick, sticky batter. A thicker, stiffer muffin batter makes for a tall, puffy, bakery-style muffin. No flat-topped muffins here!
Even though the dough is stiff, the muffins will still be very light, fluffy, and moist. It’s like magic!
These muffins are fantastic as-is, but they’re even better drizzled with a tangy, citrus-y lemon glaze. It’s really easy to make!
Just stir powdered sugar and lemon juice together until you get a nice, drippy consistency. Then squiggle it over the muffins and allow it to set for about 20 minutes.
If you don’t feel like making a glaze, clear sanding sugar is another great option. I use this coarse, sparkly sugar a lot for garnishing muffins. It gives extra sweetness and a little bit of crunch.
Or try my favorite basic streusel recipe! This crumb topping would be fantastic made with white sugar and lemon zest.
How to serve
Plain and simple: Serve the muffins as is, at room temperature or slightly warmed. They are delicious on their own and perfect for breakfast or an afternoon snack.
Butter or cream cheese spread: Slice the muffin in half and spread a thin layer of butter or cream cheese on each half. This adds a richness and creaminess that pairs well with the lemony tang and poppy seed crunch.
Fresh berries: Serve with a side of fresh berries like strawberries, blueberries, or raspberries. The tartness of the berries complements the muffins’ sweetness.
Lemon curd: Spoon some lemon curd onto your muffin or serve it on the side. Lemon curd is a tangy, sweet spread that pairs beautifully with lemon poppy seed flavors.
How to store
Room temperature: Once baked, these muffins can sit out at room temperature for 1-2 days. I actually like to keep them in the muffin pan, and just cover them loosely with plastic wrap. I find that if they are tightly covered or kept in an airtight container, they tend to become a little soggy. And if they are drizzled with glaze, that’s not really a good thing because the glaze will weep. A loose covering is best, to allow a little airflow but still keep things somewhat moist.
Freeze: Place muffins in a zip-top bag. They will keep for about 2 months in the freezer. Pop them in the microwave for 15 to 20 seconds to thaw and re-warm.
Mix up a batch of these sunny lemon poppy seed muffins! They’re so quick and easy to make, and they make such a special treat for breakfast, brunch, or snack.
A few more of my best quick bread recipes
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Lemon Poppy Seed Muffins
Ingredients
For the lemon poppy seed muffins:
- 2 1/2 cups (375 g) all-purpose flour
- 1 cup (200 g) sugar
- 2 tablespoons poppy seeds
- 1 tablespoon (1 tablespoon ) baking powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1 tablespoon (1 tablespoon ) lemon zest , (zest of 1 lemon)
- 1/2 cup (113.5 g) unsalted butter, , melted
- 1 cup (200 g) plain Greek yogurt*
- 1/4 cup (61 ml) milk
- 2 (2) eggs, , large
- 3 tablespoons lemon juice, (juice of 1 lemon)
- 1 teaspoon lemon extract
For the lemon glaze:
- 1 1/2 cups (180 g) powdered sugar
- 3 tablespoons lemon juice , (juice of 1 lemon)
Instructions
To make the lemon poppy seed muffins:
- Preheat the oven to 425 degrees F, and line a muffin pan with papers.
- Place the flour, sugar, poppy seeds, baking powder, salt, and lemon zest in a large mixing bowl, and whisk to combine.
- Melt the butter in a large liquid measuring cup, and whisk together with the Greek yogurt, milk, eggs, lemon juice, and lemon extract.
- Pour the liquid ingredients into the dry, and fold together until just barely combined (batter will be very thick).
- Divide the batter equally between all 12 wells of the muffin pan.
- Bake the muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
- Drizzle with lemon glaze and serve.
To make the lemon glaze:
- Place the powdered sugar in a medium bowl, and stir in the lemon juice, a little at a time, until the desired consistency is achieved.
Our favorite muffin recipe! Keep coming back to it time and time again!
The only challenge is not to eat them right out of the oven! The lemon flavor gets more pronounced as the muffins cool down.
Lol so happy you like it!
Good flavor, but really dense muffins. Â I guess I like mine fluffier. Â But these did taste good!
amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Made this today and it was divineee. Didn’t have lemon extract and used peach flavored greek yogurt (because that’s all I had in the fridge) but the lemon flavor came through just fine. Can’t wait to make these again!
Honestly one of the best lemon poppyseed muffins I’ve made! Moist, flavourful, and just the right amount of lemon. I dug a bit of the top out and put in some lemon curd and it was a fantastic addition. I’m definitely making them again!
Really delicious recipe.Â
I bake cakes regularly but never bother with muffins. I think I’ll be changing tact.Â
Thank youÂ
My advice: 1) Read the blog before you bake. The batter is thick and the cups are meant to be overfilled. 2) I used some lemon extract that had been sitting in our cupboard forever and it gave the muffins an unpleasant tang– beware of old extract. 3) The glaze is not my favorite– powdered sugar glazes always taste cheap and really detract from the otherwise sophisticated muffin. I might try a lemon juice/granulated sugar mixture as the topping next time. Or maybe some jam?
My muffins cooked very quickly, came out spongy and springy, and stuck to the paper cups. Next time, I’ll barely mix the batter, fill the cups up high, and grease my tin instead of using paper.
I’m excited to make these but I don’t have lemon extract! is this okay? should I put in more lemon juice?
Go ahead and give it a try! It might not be quite the same, but it should be pretty close.
Im notoriously bad at baking, and these came out pretty good!
Terrific!
These look incredible! Here in the UK right now it is impossible to find plain flour. I only have self raising flour. Would it be possible to use self raising in this recipe, subbing out the baking powder and salt? Thank you so much!
Ugh, so sorry to hear it’s hard to find the right ingredients where you are too! I have not tried making that substitution, so I really can’t say for sure. I don’t know what the percentage of leavening is in your brand of self-raising flour. You could give it a try, but only if you’re ok with taking the risk. Sorry!
Looks and sounds yummy! Question, do you need to use lemon extract? Or is okay to use more lemon juice instead?
You can leave it out if need be, but the taste won’t be quite as lemony. Good luck and I hope you enjoy!
Hi! I’m wondering if I can substitute The yogurt with buttermilk?? Thanks!!Â
Yes I think that would work well! Good luck and enjoy!
Hi! I’m going to try to bake these this weekend. If I go the sanding sugar route instead of a glaze, does that go on after the muffins come out of the oven or before? Thanks!
Before. Good luck!
I made these muffins the other day and even though I gently folded the the wet and the dry ingredients they still ended up dense. The flavor was good though. I think the batter might be too thick and that is why they are so dense. Other muffin recipes have a thinner batter.
Lemon on lemon on lemon seemed a bit much to me. I used a bit of almond extract in the glaze instead of lemon and, for me at least, it added a bit of intrigue.
Lemon and almond is a wonderful combination. Glad you enjoyed!
Could fresh picked raspberries be added to this recipe?Â
Yes! I think that would be fantastic!
My daughter made these last week, and I asked for the recipe because they were SO good! I made them myself this morning, using sprouted wheat flour, and they were excellent! Will definitely make again.
Hooray! I’m so happy you like them Cindy!
I so want to love these, and I think I will, but there need to be a couple of tweaks. For starters, I tried it with the yogurt, and think I’ll do sour cream next time. The texture of the muffins was a little bit dense (which is fine) and dry-ish (which was made more obvious by the density). Additionally, the only discernible lemon flavor was from the glaze, so I’ve ordered some lemon oil, in hopes that a dash of it will zest up the flavor a bit.
I baked them at 400 for 18 minutes, and they had no color, though an inserted toothpick, so I left them in for an additional 1:30. Next time, I will do a couple of things: I’ll make sure the oven is at the right temp with an oven thermometer; if it is, then I’ll try maybe popping the temp up a few degrees, maybe to 410, and checking them at 16 minutes; and instead of the silicone muffin pans I used, I’ll try metal, though my metal tin, nonstick, is dark and may serve to bake them quicker. This last one I might try if I continue to have issues, but I think I’ll monkey with the temp/time first.
Honestly, though, they are good. They just, for me, need some tweaks. They should be able to stand alone without the glaze and be really lemony, which my first batch could not.
These were so dense. Lemon poppyseed muffins should be light and fluffy. Choosing the recipe with the highest rating is not always the answer.Â
So sorry you had trouble Jessica. Please be careful not to overmix the batter once the flour has been added. This will overdevelop the glutens, and will definitely result in tough, dense muffins. It’s ok (even preferable!) if there are still a few streaks of flour. Hopefully you’ll have better luck the next time!
Just made these and they are so good I could eat all 12 of them. I did 5 tablespoons of lemon juice and a little more zest than it called for. I’m obsessed. Thank you!
You’re so welcome Becca! I’m so happy you enjoyed them. Thanks for the great feedback!
Hi Allie I don’t want to use eggs in Lemon Poppy Seed Muffins.  Please advise what to use .
Thanks and regardsÂ
Try googling “egg substitute.” I think you’ll find there are several good options. Good luck!
These are one of my daughter’s favorite muffins! She loved this recipe, so now I will start baking instead of buying!
Oh how I love lemon and poppy seed. Â This looks like it should make at least 2 dozen but says a dozen.
You can make more if you’d like, but they will come out smaller. Copying/pasting from within the post (under the heading “How to Make Lemon Poppy Seed Muffins”):
“You are going to fill each well all the way up. There will be about 3/4 cup batter for each muffin. It looks like a lot, but that is how you get those sky-high, puffy muffin tops!
You can scoop your muffins smaller if you like, just keep an eye on the bake time because smaller muffins will probably need less time to bake.”