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close up picture of lemon poppy seed muffins on a rack

Lemon Poppy Seed Muffins

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 30
  • Yield: 12 1x


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.


  • 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


  1. Preheat oven to 425 degree F. 
  2. Grease a 12-cup muffin tin or line with baking wrappers.
  3. Cream butter and sugar together until fluffy
  4. Add egg and beat well.
  5. In a large bowl sift together flour, baking powder and salt
  6. Add flour mixture ⅓ at a time, alternating with milk. Stir just until combined after each addition
  7. Add lemon juice, zest, extract and poppy seeds, again stirring just until combined.
  8. Spoon evenly into 12 muffin cups.
  9. Bake for 15 minute or until the tops are golden the muffins spring back when lightly touched.
  10. Once the muffins have baked and cooled for 10 minutes, whisk together powdered sugar and lemon juice.
  11. Dip muffin tops in glaze while still warm.
  12. Enjoy right away.
  13. Store leftovers in an air-tight container for up to 5 days or in the freezer for a few months. 


  • 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!
  • Prep Time: 10
  • Cook Time: 15
  • Category: snack
  • Method: bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 133
  • Sugar: 9.6g
  • Sodium: 122.1mg
  • Fat: 1.1g
  • Carbohydrates: 27.2g
  • Protein: 4g

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