Best Lemon Poppy Seed Muffins Recipe From Scratch

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Lemon Poppy Seed Muffins Recipe: Delight in these light, fluffy muffins bursting with fresh lemon flavor and crunchy poppy seeds. Perfect for breakfast or a snack.

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Lemon poppyseed muffins have been my favorite for many years. I used to buy the gas station kind, but after cleaning up my diet, I get a bellyache just looking at the long ingredient list. These are also a favorite breakfast muffin in our house. We pair it with some protein for the perfect morning pair. 

Why You’ll Love This Recipe 

• Bursting with fresh lemon flavor: the muffins offer a delightful tanginess from fresh lemon juice and zest, enhanced by a simple, sweet lemon glaze.
• Moist and tender texture: They have a super moist, tender crumb, and the poppy seeds give them a hint of crunchiness. In the end, your muffins have a satisfying texture that’s neither too dense nor too dry.
• Quick and easy to prepare: This is a straightforward recipe that takes a little less than a half hour to make.
• Versatile enjoyment: Ideal for breakfast, afternoon snack, or even dessert, these muffins are a versatile and delicious addition to any meal.

Tips for Making Lemon Poppy Seed Muffins

• Don’t overmix the muffin batter: Mix the dry and wet ingredients until just combined to avoid a dense, rubbery texture. That said, a few streaks of flour are OK.
• Avoid overbaking: Bake the muffins until they’re golden brown. At this point, a toothpick inserted into the center of the muffins comes out clean. Overbaking can make a dry muffin.
• Use room temperature Ingredients: the milk, egg, and butter should be at room temperature if you wish to achieve a consistent batter and even baking.
• Feel free to skip the simple lemon glaze for an even quicker and healthier muffin.

How to Make Lemon Poppy Seed Muffins

1. Preheat your oven to 400 F and prepare your muffin tins. You can either use paper liners, silicone liners, or grease them with cooking spray or coconut oil rubbed inside each tin.
2. In a large bowl or stand mixer, combine the flour, baking powder, baking soda, poppy seeds, sugar and salt.
3. In a medium bowl, whisk together the milk, maple syrup, if using in place of sugar, melted butter, eggs, lemon juice and vanilla until well combined. 
4. Slowly add the wet ingredients to the dry ingredients and gently combine. Be careful not to over mix. If using a stand mixer, run on low until well combined. 
5. Spoon the batter into the prepared muffin tin.
6. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the muffins should start to turn golden brown when done.
7. Remove to a wire rack to cool.
8. For the glaze, whisk the powdered sugar and lemon juice in a small bowl until combined. Then, you can either drizzle it over the top, or add it to a piping bag. I use a ziplock bag with the corner clipped off.

How to Store

To store lemon poppy seed muffins, keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container, where they will stay fresh for up to 3 months. 

Recipe Substitutions and Variations

Replace poppy seeds with chia seeds for a slightly different texture.

Add a cup of fresh or frozen blueberries to the batter to give your muffins a fruity flavor.

Are there any alternatives to whole milk for those who want vegan lemon poppy seed muffins? 

Yes, there are. Instead of using fresh organic milk, you can use oat milk, almond milk, or coconut milk. With that said, I have not found a way to make these muffins without eggs.

Can I make these Lemon Poppy Seed Muffins gluten free? 

Yes! Just substitute your favorite gluten-free flour for the all-purpose flour. 

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Best Lemon Poppy Seed Muffins Recipe From Scratch

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Lemon Poppy Seed Muffins Recipe: Delight in these light, fluffy muffins bursting with fresh lemon flavor and crunchy poppy seeds. Perfect for breakfast or a snack.

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Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons poppy seeds
• 1 cup sugar (to sub maple syrup do 3/4 cup maple syrup, reduce milk to ¾ cup and add 1/4 cup flour)
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter melted
• 2 large eggs
• 1 tablespoon fresh meyer lemon juice (any will do, but meyer lemons are sweet!)
• 1 teaspoon vanilla

Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 400 F and prepare your muffin tins. You can either use paper liners, silicone liners, or grease them with cooking spray or coconut oil rubbed inside each tin.
2. In a large bowl or stand mixer, combine the flour, baking powder, baking soda, poppy seeds, sugar and salt.
3. In a medium bowl, whisk together the milk, maple syrup, if using in place of sugar, melted butter, eggs, lemon juice and vanilla until well combined. 
4. Slowly add the wet ingredients to the dry ingredients and gently combine. Be careful not to over mix. If using a stand mixer, run on low until well combined. 
5. Spoon the batter into the prepared muffin tin.
6. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the muffins should start to turn golden brown when done.
7. Remove to a wire rack to cool.
8. For the glaze, whisk the powdered sugar and lemon juice in a small bowl until combined. Then, you can either drizzle it over the top, or add it to a piping bag. I use a ziplock bag with the corner clipped off.

Notes

1. Don’t overmix the muffin batter: Mix the dry and wet ingredients until just combined to avoid a dense, rubbery texture. That said, a few streaks of flour are OK.
2. Avoid overbaking: Bake the muffins until they're golden brown. At this point, a toothpick inserted into the center of the muffins comes out clean. Overbaking can make a dry muffin.
3. Use room temperature Ingredients: the milk, egg, and butter should be at room temperature if you wish to achieve a consistent batter and even baking.
4. Feel free to skip the simple lemon glaze for an even quicker and healthier muffin.

How to Store 

To store lemon poppy seed muffins, keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container, where they will stay fresh for up to 3 months. 

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FAQs

How can I prevent my muffins from sticking to the liner?

To prevent lemon poppy seed muffins from sticking to the liner, use high-quality muffin liners with good non-stick properties. Another trick is to lightly grease the liners with cooking spray or butter, adding a barrier between the muffin and liner. Another idea is to allow your muffins to cool for a few minutes before removing them, as this helps them release more easily. And if sticking issues persist, consider switching to silicone baking cups, as these usually provide an easier release for baked goods.

What are the red storage containers in your photos?

The red containers in some of the photos are dollar tree cupcake holders that I LOVE and have used for years for cupcakes and glazed muffins when you don’t want them stacked.

How can I achieve a stronger lemon flavor in my muffins?

Add a half teaspoon of lemon extract along with the lemon juice and zest. 

Is it a good idea to use self-rising flour instead of baking powder & baking soda?

I like grabbing the reins and deciding what goes into the final product (flour, salt, and leaveners) instead of buying a pre-made flour mixture, which is what self-rising flour is.

For even more delicious recipes, you may like these:

Strawberries & Cream Breakfast Muffins

Healthy Oatmeal Jam Bars – Easy Recipe

Easiest Sandwich Bread Recipe {Better than Storebought!}