Lemon Poppy Seed Muffins are simple to make, fluffy, and zesty! The lemon flavor is perfectly balanced with the poppyseed, making them the perfect snack or breakfast for any time of day. Don't forget the homemade lemon drizzle on top!
Welcome springtime with these zesty and delicious Lemon Poppy Seed Muffins! They're super easy to make and have lots of great flavor and texture.
If you're not familiar with poppy seeds, let's talk a bit about what they are. Poppy seeds come from the opium poppy, and while they don't contain any of the alkaloids that make opium so addictive, they are used in baking and cooking as a flavoring and thickener.
The flavor of poppy seeds is often described as nutty or earthy. They also add a great texture to recipes.
Poppy seeds are a great source of fiber, iron, magnesium, and zinc. They're also high in antioxidants and have anti-inflammatory properties. So not only do they taste great, but they're good for you too!
Besides bagels (or Everything Bagel Seasoning), one of the ways to add poppyseed to your life is by putting them in these delicious lemon muffins.
A simple muffin batter is mixed with lemon juice and lemon zest for a refreshing breakfast treat.
These muffins are perfect for a quick breakfast on the go, or as a snack later in the day!
Why You'll Love This Recipe
- The flavor of lemon and poppyseed together make the perfect combination.
- These muffins are made with simple ingredients you can find anywhere.
- Great as a quick breakfast, snack, or dessert!
- Lemon Poppy Seed Muffins make a great friend, family, or housewarming gift.
- They're perfect for lunchboxes.
- These muffins are light, fluffy and moist.
- All-purpose Flour (plain flour) - Makes up the main structure of the muffins while holding all of the ingredients together.
- Baking Soda & Baking Powder - Helps the muffins rise properly and makes them light and fluffy.
- Salt - Activates the leavening agents and balances out the sweet flavor in the muffins.
- Butter - Gives the batter a rich buttery taste and dense texture.
- Sugar - Adds sweetness to the base of the batter.
- Milk - Helps thin out the muffin batter while keeping everything smooth and creamy.
- Eggs - Binds all of the ingredients together to help them set and stay together while baking.
- Lemon Juice & Zest - Both the juice and the zest of the lemon are used to create a
- Poppy Seeds - Adds a slight nutty flavor and crunch to the muffin.
Lemon drizzle topping
- Lemon Juice - Adds a tart lemon flavor to the topping and helps thin it out.
- Sugar - Gives the drizzle sweetness and helps it harden.
Please see the recipe card below for quantities.
Wondering how to make this Lemon Poppy Seed Muffins recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 375F/190C. Line a 12-cup muffin pan with paper liners. Set aside.
Mix the dry ingredients: Sift the flour, baking powder, baking soda, and salt into a large mixing bowl and whisk to combine.
Mix the wet ingredients: In a separate bowl, whisk the melted butter, sugar, milk, eggs, lemon juice, and zest together until well blended.
Combine the batter: Pour the wet mixture into the dry and gently stir to combine. Mix in gently without overworking until everything is combined and no dry streaks of flour remain. Fold in the poppy seeds.
Bake: Evenly distribute the batter into the muffin cups until they are ⅔ full. Bake for 15-20 minutes or until the muffins are risen, golden and a toothpick in the center comes out clean.
Lemon Drizzle: Whisk the lemon juice and sugar together until a thick spread is formed. While the muffins are still hot from the oven, spoon the drizzle over each one.
Cool the muffins: After adding the drizzle, let them cool in the muffin tray for 5 minutes, then remove and finish cooling on a wire rack. Serve and enjoy!
Make sure all of your ingredients are at room temperature before mixing the batter. This will help ensure that everything mixes together smoothly and prevents the butter from re-solidifying.
Be careful not to overmix the batter! Overmixing will result in tough, dry muffins. Mix just until everything is combined and no streaks of flour remain.
If you want a stronger lemon flavor, add an extra tablespoon or two of lemon juice to the recipe.
Only fill the muffin tins until they are ⅔ full to avoid them overflowing while baking.
Enjoy your moist lemon poppyseed muffins as a breakfast, snack or dessert!
Add them to a Breakfast Charcuterie Platter for a fun twist.
Serve with a cold glass of Homemade Strawberry Milk.
Serve as the sweet part of breakfast alongside a Waffle Breakfast Sandwich.
Enjoy on the go with a glass of Cardamom Cold Brew Iced Coffee.
If you don't like poppyseed, feel free to omit them from the recipe for a tart and fresh lemon muffin.
Add in other mix-ins like chocolate chips, blueberries, raspberries, or your favorite nuts and seeds.
If you want a streusel topping, mix together equal parts flour, sugar, and butter until it resembles crumbs. Then sprinkle it over the top of the unbaked muffins before baking.
Swap the lemon for lime for a different flavor.
For a moist lemon muffin, add ½ cup of sour cream or yogurt to the wet ingredients.
Storing: Store cooled lemon poppy seed muffins in an airtight container at room temperature for up to three days or in the fridge for up to 7 days.
Freezing: Freeze muffins individually wrapped in plastic wrap or placed in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw overnight on the counter or pop them in the microwave for 30-60 seconds.
Lemon poppy seed muffins are tart and moist with a subtle nutty flavor from the poppyseeds. They are often served with a sweet lemon drizzle on top for extra sweetness and lemon flavor.
No, dogs should not eat lemon poppy seed muffins as they can be toxic to dogs or other animals.
Poppyseed muffins are not considered a health food, but they can be part of a balanced diet. They are made with flour, sugar, butter, eggs, and milk so they do contain some vitamins and minerals.
More Muffin Recipes
- Blackberry Muffins with Chocolate Chips
- Kale and Lemon Muffins
- Vanilla Mango Muffins
- Chocolate Beet Muffins
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Lemon Poppy Seed Muffins
- 1 ½ cups (250g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) butter melted and cooled
- ½ cup (100g) white granulated sugar
- ⅓ cup (80ml) milk
- 2 eggs lightly beaten
- 4 tablespoons lemon juice from approximately 2 lemons
- Zest of 1 lemon
- 2 tablespoons poppy seeds
Lemon drizzle topping
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- Preheat the oven to 375°F/190°C. Line a 12-cup muffin pan with paper liners.
- Sift the flour, baking powder, baking soda, and salt into a large mixing bowl.
- In a separate bowl, whisk the melted butter, sugar, milk, eggs, lemon juice and zest together until well blended.
- Pour the wet mixture into the dry and gently stir to combine. Don’t overbeat (or the muffins could be tough), but ensure there are no streaks of flour. Stir in the poppy seeds.
- Spoon the batter into the muffin cups until ⅔ full.
- Bake for 15-20 minutes or until the muffins are risen, golden and a toothpick in the center comes out clean.
- For the drizzle, whisk the lemon juice and sugar together, then while the muffins are still hot from the oven, spoon the drizzle over each one.
- Allow to cool in the muffin pan for a few minutes, then remove from the tray and cool on a wire rack.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.