Lemon Poppy Seed Muffins
on Apr 26, 2021, Updated Jul 17, 2024
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Lemon Poppy Seed Muffins taste like sunshine! They are light, fluffy, and perfectly sweet. The lemon glaze on top takes these muffins to the next level in taste and presentation.
Anything associated with lemons makes me feel warm and bright. It fills me with thoughts of warm weather and sunny days and I am here for it. Lemon poppy seed muffins are a great way to start the morning or serve at a luncheon. They feel fancy but are incredibly simple to make.
Lemon poppy seed muffins would be perfect to serve for breakfast with a side of sausage and eggs. I like to double the batch because they always disappear quickly.
Table of Contents
Why You’ll Love This Recipe
- They scream spring and summertime! They taste refreshing, lemony and are perfect for the season.
- Making muffins at home is so much better than store-bought. They taste fresh, softer, and more delicious.
- They come together in just 30 minutes using simple ingredients.
Recipe Ingredients
- Butter
- Sugar – You will need granulated and powdered
- Egg
- Flour – All-purpose
- Baking powder
- Salt
- Milk
- Lemon – You will need the juice and zest
- Lemon Juice – You will need
- Lemon extract
- Poppy seeds
See the recipe card below for full information on ingredients and quantities
How to Make Lemon Poppy Seed Muffins
Step 1. Preheat oven to 425°F. Grease or line muffin tin.
Step 2. Mix butter, sugar, and egg. Add lemon juice, zest, extract, and poppy seeds. Mix in flour, baking powder, and salt alternately with milk.
Step 3. Spoon batter into muffin tin. Bake for 15 minutes.
Step 4. Mix powdered sugar and lemon juice. Dip muffin tops in glaze. Enjoy!
Recipe FAQs
Poppy seeds are safe to eat and healthy. They are a good source of fiber, calcium, magnesium, and contain healthy fats. However, you can omit the poppy seeds and the muffins will still taste great.
Poppy seeds are in almost every grocery store. Check by the spices and you will find them.
I prefer to wait until the muffins have had a few minutes to cool before I drizzle the glaze on top. That way you don’t end up with the muffin absorbing all of the glaze instead of it sitting pretty on top.
Expert Tips
- Ensure the butter, egg, and milk are at room temperature for smoother batter and better texture.
- Stir the batter just until combined to avoid tough muffins; overmixing can lead to dense muffins.
- Use fresh lemon juice and zest for the best flavor; pre-packaged lemon juice lacks the same vibrant taste.
- If you don’t lemon extract just add an additional lemon’s worth of lemon zest!
How to Serve and Store Lemon Poppy Seed Muffins
Serve these muffins alongside a frittata, crustless quiche, spinach quiche with sausage, or a sweet potato hash. If you have lots of lemons, try my lemon bars, lemon meringue pie, homemade lemonade, or lemon blueberry muffins.
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave for a few seconds before serving.
More Muffin Recipes to Consider
Muffin Recipes
Banana Chocolate Chip Muffins
Breakfast Recipes
Breakfast Charcuterie Board
Pumpkin
40 Fall Pumpkin Recipes
Muffin Recipes
Apple Cinnamon Muffins
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Lemon Poppy Seed Muffins
Ingredients
- ¼ cup room temperature butter
- ½ cup sugar
- 1 large egg
- 2 cup flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoon lemon juice
- Zest of 1 lemon
- 2 teaspoons lemon extract
- 1 ½ tablespoon poppy seeds
Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 425 degree F.
- Grease a 12-cup muffin tin or line with baking wrappers.
- Cream butter and sugar together until fluffy
- Add egg and beat well.
- In a large bowl sift together flour, baking powder and salt
- Add flour mixture ⅓ at a time, alternating with milk. Stir just until combined after each addition
- Add lemon juice, zest, extract and poppy seeds, again stirring just until combined.
- Spoon evenly into 12 muffin cups.
- Bake for 15 minute or until the tops are golden the muffins spring back when lightly touched.
- Once the muffins have baked and cooled for 10 minutes, whisk together powdered sugar and lemon juice.
- Dip muffin tops in glaze while still warm.
- Enjoy right away.
- Store leftovers in an air-tight container for up to 5 days or in the freezer for a few months.
Notes
- I don’t always have lemon extract but it’s so good here. If you don’t have it just add an additional lemon’s worth of lemon zest!
- Ensure the butter, egg, and milk are at room temperature for smoother batter and better texture.
- Stir the batter just until combined to avoid tough muffins; overmixing can lead to dense muffins.
- Use fresh lemon juice and zest for the best flavor; pre-packaged lemon juice lacks the same vibrant taste.
