Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin. It’s a super simple recipe and an easy breakfast your whole family will love!

Easy Lemon Poppy Seed Muffins Recipe

What’s the easiest thing to make when you have a sweet tooth? Well for me it’s either muffins or cookies, like these lemon poppy seed muffins which are a sure way to brighten your day.

The lemon glaze is a must, in my opinion, because it truly adds more lemon flavor to these muffins, especially if you love lemon as much as I do. Just 15 minutes to make and 20 minutes to bake and you’ve got a super delicious muffin that’s perfect for on-the-go breakfasts or anytime you want indulge in a little treat with your cup of coffee.

Muffins

• Flour – Simple all-purpose flour is all you need.
• Sugar – I used granulated white sugar, but you can also use cane sugar.
• Baking Powder – Used as a leavening agent.
• Salt – Balances the sweetness of the muffins as well as enhances the flavor of the lemon zest.
• Eggs – You’ll need 2 large eggs to add structure, leavening and richness to our muffins.
• Vanilla Extract – Use pure vanilla extract if you can to add another layer of flavor.
• Lemon Juice And Zest – I recommend using freshly squeezed lemon juice.
• Butter – Always use unsalted butter in baking.
• Sour Cream – To add moistness to our delicious muffins. Can be substituted with plain yogurt.
• Milk – To make our muffins nice and moist and add lots of great flavor to our muffins.
• Poppy seeds – The other star ingredient in this lemon poppy seed muffin recipe.

Lemon glaze

• Icing sugar – This is the same as powdered sugar or confectioners sugar.
• Lemon juice – You can use milk as well but if you’re going for that lemon flavor, I strongly recommend using lemon juice, freshly squeezed.

Muffins

1. Prep the oven and muffin pan: Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.
2. Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.
3. Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.
4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.
5. Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.
6. Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
7. Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

Lemon Glaze

1. Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.
2. Drizzle lemon glaze over cooled muffins and enjoy.

How Do I Know If My Muffins Are Done Baking?

There are  a couple ways to check if the lemon poppy seed muffins are baked through.

1. Touch the muffin top lightly and if it springs back, they are done.
2. Insert a toothpick in the center of the muffin and when you pull it out, the toothpick should be free of the batter when baked through.

Leftovers

As with any quick breads or other muffins, place them in a plastic bag, seal, and store at room temperature for up to 3 days. You can also individually wrap them in plastic wrap.

Freezing

To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

Do you love lemon poppy seed combination? Try my Lemon Poppy Seed Cake!

Other Drool Worthy Muffins To Try

• The Perfect Banana Muffins
• Apple Coffee Cake Muffins
• Peanut Butter and Chocolate Chip Muffins
• Carrot Cake Muffins
• Blueberry Muffins
• Morning Glory Muffins

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.62 from 52 votes

Lemon Poppy Seed Muffins

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

12

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These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin. It's a super simple recipe and an easy breakfast your whole family will love!

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Ingredients

Muffins

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ lemon zest (from 1 lemon)
• ▢ ¾ cup sugar
• ▢ ½ cup butter (melted)
• ▢ ¾ cup milk
• ▢ 1 tablespoon lemon juice (from 1/2 lemon)
• ▢ 2 tablespoon sour cream
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon poppy seeds

Lemon glaze

• ▢ 1 cup icing sugar (same as powdered sugar or confectioner sugar)
• ▢ 3 tablespoon lemon juice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Muffins

• Prep the oven and muffin pan: Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.
• Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.
• Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.
• Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.
• Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.
• Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
• Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

Lemon Glaze

• Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.
• Drizzle the lemon glaze over the cooled muffins and enjoy.

Equipment

• Glass Mixing Bowl Set (3 piece)
• Keep Calm And Bake On Spatula
• 6-Inch Stainless Steel Whisk
• 12-Cup Muffin Pan
• Black Cooling Rack

Notes

1. As with any quick breads or other muffins, place them in a plastic bag, seal, and store at room temperature for up to 3 days. You can also individually wrap them in plastic wrap.
2. To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

Nutrition Information

Serving: 1muffinCalories: 264kcal (13%)Carbohydrates: 40g (13%)Protein: 4g (8%)Fat: 10g (15%)Saturated Fat: 6g (38%)Cholesterol: 58mg (19%)Sodium: 121mg (5%)Potassium: 132mg (4%)Fiber: 1g (4%)Sugar: 23g (26%)Vitamin A: 325IU (7%)Vitamin C: 2mg (2%)Calcium: 70mg (7%)Iron: 1mg (6%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.