Lemon Poppy Seed Muffins
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Posted: 03/26/25
Updated: 10/14/23
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Tangy, sweet Lemon Poppy Seed Muffins with a lemon drizzle are the perfect sweet treat in the morning for breakfast or for an afternoon snack. Lemon poppy seed is such a great flavor for dessert but these awesome muffins are great anytime.
If you’ve never had a lemon poppy seed muffin on a hot summer day, you’re missing out! There’s something so refreshing about a tart baked good! It’s not too sweet or rich, it’s just the right amount of sweetness with a little tang.
These light and fluffy poppy seed muffins are topped with a yummy powdered sugar lemon glaze. I love having a fresh muffin with a cup of coffee in the morning, or even popping one into the microwave as a warm afternoon snack.
Muffins are a staple baked good and there’s never a bad time to eat one. We love making muffins! A few others we love are blueberry muffins and strawberry muffins. Pair them with a tasty Crescent Roll Breakfast Casserole
Why You’ll Love Lemon Poppy Seed Muffins
- You only need 30 minutes to make a dozen of these light and fluffy lemon muffins with a bright citrus flavor.
- Making muffins from scratch always produces the best flavor. Dare I say, these homemade muffins with glaze are bakery-quality!
- Muffins are a perfect on-the-go breakfast for really busy mornings, and these are great for mornings since they’re not too rich.
- Baking with poppy seeds gives a little bit of a different taste and texture, so these are great for helping kids try something new!
Are poppy seed muffins safe for kids?
Yes! There are some misunderstandings in reference to poppy seeds, but when used in quantities like this for baking, they’re completely safe. This lemon poppy seed muffin recipe is kid-friendly.
Ingredients Needed
- All-purpose flour – Use a high quality all-purpose flour for best results. Make these muffins gluten free by using an all-purpose gluten-free flour!
- Eggs – Allow large eggs to come to room temperature before mixing them into the muffin batter.
- Granulated sugar – You’ll use granulated sugar in the muffins and powdered sugar in the glaze!
- Poppy seeds – Poppy seeds add a perfect slightly nutty flavor to these muffins. Feel free to leave them out of the recipe if you don’t want them.
- Melted butter – After you melt the butter, allow it to cool before mixing it into the batter.
- Milk – Whole milk is best for baked goods, but you can use 2% or 1% instead if that’s what you have at home already.
- Vanilla extract – A little vanilla extract helps deepen the flavor profile of these tart lemon muffins.
- Baking soda – Baking soda acts as a rising agent, making your muffins perfectly light and fluffy.
- Baking powder – Baking powder is another rising agent. Using two rising agents helps to ensure the muffins rise enough and are extra fluffy!
- Salt – Adding a pinch of salt to baked goods helps to balance out the flavors.
- Lemon zest – When you zest your lemon, be sure to get only the yellow part of the peel. The white part of the peel is bitter and will change the flavor of your poppy seed muffins.
- Lemon juice – You’ll need enough lemon juice for your muffins and for the lemon glaze.
- Powdered sugar – Powdered sugar and lemon juice makes the perfect simple glaze that you can use to top these muffins.
Can I Use Bottled Lemon Juice?
The easy answer is yes, but you will need a whole fresh lemon or two to get the zest for this recipe anyway, so I recommend using fresh lemon juice. Not only do you need the zest, the fresh juice gives a nicer flavor, too.
How Many Lemons Will I Need?
Most average sized lemons will have about 2-3 tablespoons of juice in them and about 1 tablespoon of zest. For this recipe, you will most likely need 2 lemons.
How to Make Lemon Poppy Seed Muffins
Preheat your oven to 425 degrees Fahrenheit and line a muffin tin with silicone or paper liners, then set it aside.
In a large mixing bowl, cream together the sugar, butter, and eggs with an electric hand mixer or stand mixer. Then mix in the milk, vanilla extract, and lemon juice until thoroughly combined.
Using a separate mixing bowl, whisk the dry ingredients until thoroughly incorporated. Add the dry ingredients to the wet ingredients and mix on low until completely combined.
Fold in the lemon zest until it is evenly spread throughout the batter.
Pour the muffin batter into the lined muffin tin, filling each cup about ⅔ full. Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then lower the temperature to 350 degrees Fahrenheit and bake an additional 10-12 minutes.
The cupcakes are done when a toothpick is inserted in the center and comes out clean. Allow the muffins to cool completely.
In a separate small bowl, combine powdered sugar and lemon juice to make lemon glaze. Once muffins are cool, drizzle the lemon glaze over each one.
Allow some time for the glaze to set before serving!
Pro Tips!
- Steer clear of lemon extract! You will not get true lemon flavor.
- Use a cookie scoop for a super easy mess free way to fill your muffin tin.
- Instead of a lemon glaze, make a simple crumble to top each muffin before you bake!
- Feel free to add some chopped nuts, like pecans or walnuts, to the muffin batter.
- Add fresh berries, like blueberries or strawberries, to your muffins to give an extra fruity punch!
why do I turn down the temperature part way through?
The hotter temperature will activate the rising agents so that the muffin rises quickly and evenly. Turning the heat down after this happens will ensure that the muffins don’t overbake or turn too dark.
How to store Lemon Poppy Seed Muffins
Place muffins in an airtight container and store at room temperature for up to 3 days.
FRIDGE: To extend the life of these muffins, store them in an airtight container or zip-top bag in the fridge for up to a week.
FREEZER: Muffins actually freeze really well. I’d recommend freezing these poppy seed muffins without the glaze, but you can freeze leftovers that already have the glaze too. Place muffins in an airtight container, or wrap each one individually before putting them in a freezer bag, and freeze for up to 2 months. Thaw and warm up when you want a fresh muffin!
These refreshing fluffy muffins will be your staple to get you through the heat of the summer! The tang of the lemon fand the subtle nuttiness of the poppy seeds will definitely satisfy all mid-afternoon hunger pangs!
More Muffin Recipes You’ll Love
- Pumpkin Muffins are a delicious cozy treat to bake during the fall and winter months.
- Need a tried and true chocolate chip muffin recipe? These are the perfect Chocolate Chip Muffins!
- Banana Chocolate Chip Muffins are a great addition to your morning breakfast routine.
- Add Cream Cheese Cranberry Muffins to your Christmas baking rotation.
- Peanut Butter Banana Muffins are so delicious!
- Light and fluffy Lemon Muffins that are topped with a lemon powdered sugar glaze.
A few more refreshing lemon recipes
- Creamy, tangy and sweet lemon curd is a great topping for biscuits, pancakes and more!
- Wow everyone with a Lemon Meringue Cheesecake at your next family gathering.
- Take a regular sugar cookie up a notch and make Lemon Sugar Cookies!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Poppy Seed Muffins Recipe
Deliciously tangy, sweet and fluffy Lemon Poppy Seed Muffins with a lemon drizzle are the perfect morning or afternoon pick me up.
muffins
Equipment
Ingredients
- ½ cup butter melted
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 3 eggs
- 2 Tablespoons milk
- 2 Tablespoons lemon juice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 Tablespoons poppy seeds
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line muffin pans with liners and set aside.
- In a large bowl add sugar, butter and eggs. Mix with a hand mixer until smooth. Mix in milk, vanilla extract and lemon juice until just combined.
- In a separate mixing bowl, combine dry ingredients and mix until combined. Add dry ingredients to wet ingredients and mix on low with a hand mixer until everything is combined. Stir in lemon zest until combined.
- Pour batter into muffin tins, about ⅔ full.
- Baked at 425 degrees Fahrenheit for 5 minutes, then lower temperature to 350 degrees and bake an additional 10-12 minutes or toothpick inserted into the center comes out with only a few bread crumbs. Do NOT overcook, they will dry out quickly.
- In a small bowl, combine glaze ingredients until smooth. Drizzle over muffins and let set.
Tips
FRIDGE: To extend the life of these muffins, store them in an airtight container or zip-top bag in the fridge for up to a week.
FREEZER: Muffins actually freeze really well. I’d recommend freezing these poppy seed muffins without the glaze, but you can freeze leftovers that already have the glaze too. Place muffins in an airtight container, or wrap each one individually, and freeze for up to 2 months. Thaw and warm up when you want a fresh muffin!
Nutrition Information
Serving: 1Muffin, Calories: 278kcal (14%), Carbohydrates: 44g (15%), Protein: 4g (8%), Fat: 10g (15%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 61mg (20%), Sodium: 199mg (9%), Potassium: 101mg (3%), Fiber: 1g (4%), Sugar: 27g (30%), Vitamin A: 299IU (6%), Vitamin C: 3mg (4%), Calcium: 63mg (6%), Iron: 1mg (6%)
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