Lemon Poppy Seed Muffins are a charming morning treat that combine zesty citrus brightness with a delightful crunch. With just a handful of easy steps, you can bake a batch that’s ideal for a cozy breakfast or a sweet snack during the day. Whether you’re baking for family or prepping under pressure, these muffins are sure to brighten your day—and they’re ready in about 15 minutes!
Why You’ll Love This Recipe
You’ll love these Lemon Poppy Seed Muffins because they balance tangy lemon zing and buttery richness in every bite. The poppy seeds add an appealing texture, while the light glaze on top brings a sweet finish. They’re impressive yet easy enough for beginners, travel well, freeze beautifully, and make a sweet gift. Plus, you can customize them—add a hint of lemon extract or swap in milk alternatives. Bright, versatile, and absolutely scrumptious!
Ingredients
- 2 cups (254 g) all-purpose flour, spooned and leveled
- ¾ cup (150 g) granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (237 g) whole milk, room temperature
- 1 stick (113 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 2 tablespoons fresh lemon juice
- 1½ tablespoons fresh lemon zest
For the lemon glaze:
- 1 cup (125 g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
Step-by-Step: How to Make Lemon Poppy Seed Muffins
- Preheat & Prep
Preheat your oven to 400°F and prepare a 12-cup muffin pan by lining it with paper muffin cups. - Mix dry ingredients
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined. - Combine wet ingredients
In a smaller bowl, whisk the milk, melted butter, egg, lemon juice, and lemon zest. - Combine & fold
Pour wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined—some streaks of flour are okay, and you want to avoid overmixing. - Fill muffin cups
Distribute the batter evenly, filling each liner about three-quarters full. - Bake
Bake for about 15 minutes, until muffin tops are golden and a toothpick inserted in the center comes out clean. - Cool
Let muffins cool in the tin just until they’re barely warm (makes glazing easier).
Helpful Tips
- Don’t overmix – gently folding avoids tough muffins.
- Room temperature ingredients ensure smooth, even batter.
- Even baking – rotate the pan halfway through if your oven has hot spots.
- For the best lemon flavor – zest before juicing, and select ones that are firm, fragrant, and vibrant.
- Make ahead – refrigerate batter overnight for taller, more tender muffins; bake straight from the fridge.
Substitutions And Variations
- Dairy-free: Use plant-based milk and vegan butter.
- Gluten-free: Replace flour with a 1:1 gluten-free baking mix.
- Extra lemon flavor: Add ½ tsp lemon extract to the wet mix.
- Citrus blend: Swap part of the lemon zest with orange zest for a citrus twist.
- Toppings: Sprinkle coarse sugar before baking for crunchy tops, or add a lemon slice atop for garnish.
Storage Instructions
- Short-term: Store at room temperature in an airtight container for up to 3 days.
- Freezing: Freeze cooled muffins in a tight container for up to 3 months.
- Thawing: Thaw overnight in the fridge or at room temperature.
- Baking chilled batter: Just fill the liners and bake straight from the fridge—no need to let it come to room temperature!
Nutritional Information
(estimates per muffin, without glaze)
- Calories: ~230 kcal
- Carbohydrates: 32 g
- Sugar: 15 g
- Fat: 10 g
- Saturated Fat: 6 g
- Protein: 4 g
- Sodium: 180 mg
- Fiber: 1 g
(Glaze adds ~40 kcal and 10 g sugar per muffin)
Serving Suggestions
- Breakfast: Pair with Greek yogurt and fresh berries.
- Afternoon tea: Serve with hot Earl Grey or green tea.
- Brunch platter: Include savory items like quiche or smoked salmon.
- Picnic: Pack in a napkin-lined basket along with lemonade.
Frequently Asked Questions About Lemon Poppy Seed Muffins
Q: Can I make the batter ahead?
Absolutely! You can prepare the batter and refrigerate it in one bowl overnight. Chilling helps it firm up, making the muffins taller and more tender. Just fill the liners and bake straight from the fridge—no need to warm it up first!
Q: How do I keep muffins moist?
Avoid overmixing, which makes muffins dense. Measure dry ingredients correctly by spooning flour into the cup and leveling it off. Use room temperature milk and egg for an even batter. Once baked, store them tightly sealed to retain moisture.
Q: Can I substitute milk or butter?
Yes. Use plant-based milks and vegan butter if needed; though taste and texture may vary slightly. You can also use low-fat milk, but the muffins may be less rich. Melted coconut oil works too—just cool it first so the egg doesn’t scramble.
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Conclusion
Thank you for baking along! I absolutely adore the bright burst of lemon and tender crumb of these muffins—they’re simple to make yet feel wonderfully indulgent. I hope this recipe brings a ray of sunshine to your morning or brightens up any gathering. Enjoy the ease and delightful flavor of these Lemon Poppy Seed Muffins, and thank you for being part of our food-loving community. Happy baking, and here’s to many more delicious moments shared in the kitchen!
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Lemon Poppy Seed Muffins
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
These Lemon Poppy Seed Muffins are soft, moist, and filled with fresh lemon zest and poppy seeds. Topped with a tangy lemon glaze, they’re the perfect balance of sweet and citrusy.
Ingredients
2 cups (254g) all-purpose flour
¾ cup (150g) granulated sugar
2 tbsp poppy seeds
1 tbsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup (237g) whole milk, room temp
1 stick (113g) unsalted butter, melted & cooled
1 large egg, room temp
2 tbsp fresh lemon juice
1½ tbsp fresh lemon zest
For the glaze:
1 cup (125g) powdered sugar, sifted
2 tbsp fresh lemon juice
Instructions
Preheat oven to 400°F. Line a 12-cup muffin tin with liners.
In a large bowl, whisk flour, sugar, poppy seeds, baking powder, soda, and salt.
In a separate bowl, whisk milk, butter, egg, lemon juice, and zest.
Combine wet and dry ingredients, mixing gently until just combined.
Fill muffin cups ¾ full.
Bake 15 minutes or until golden and toothpick comes out clean.
Let cool slightly.
Mix glaze ingredients until smooth. Drizzle over cooled muffins.
Notes
For extra height and tenderness, refrigerate the batter overnight.
Add ½ tsp lemon extract for stronger lemon flavor.
Gluten-free? Use a 1:1 GF flour substitute.
Store up to 3 days at room temp or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Carbohydrates: 32g
- Protein: 4g