Lemon Poppy Seed Muffins
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Bring a little sunshine into your kitchen with these lemon poppy seed muffins! Simple to whip up, each bite combines the bright flavor of lemon with the nutty crunch of poppy seeds.
With their lovely domed tops and bright lemon glaze, these bakery-worthy lemon poppy seed muffins are simple to whip up at home. Each bite marries the fresh, citrusy flavor of lemon with the subtle, nutty crunch of poppy seeds, creating a perfect balance that’s light yet satisfying. Ideal for a leisurely breakfast, brunch, or an afternoon snack, these muffins are a delicious way to bring a little sunshine into your day.
If you love the lemon and poppy seed combo, be sure to try my lemon poppy seed cake for a special dessert option. And don’t miss my poppy seed dressing—it’s a great way to jazz up your salads.
Table of Contents
What You’ll Need to Make Lemon Poppy Seed Muffins

Lemon Zest and Lemon Juice: Add a vibrant, citrusy flavor into the muffins and glaze, providing a refreshing tanginess. Additionally, the lemon juice interacts with the baking soda to give the muffins extra lift.- Poppy Seeds: Add a delightful crunch and distinctive nutty taste.
- Milk: Provides moisture and richness, contributing to the tender crumb of the muffins. Additionally, the combination of the lemon juice and milk creates homemade buttermilk.
- All-Purpose Flour: Forms the base of the muffins. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Granulated Sugar: Adds sweetness, balancing the tartness of the lemon and complementing the nutty poppy seeds.
- Baking Powder and Baking Soda: Act as leavening agents, helping the muffins rise.
- Eggs: Bind the ingredients together and contribute to the muffins’ structure.
- Butter: Adds richness and flavor to the muffins.
- Confectioners’ Sugar: Creates a smooth, sweet glaze for the muffins.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 12-cup muffin tin with nonstick cooking spray.
In a small bowl, combine the lemon zest, lemon juice, and milk.

Let sit until curdled, about 10 minutes.

Meanwhile, in a large bowl, add the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.

Whisk until combined.

Add the eggs to the curdled lemon/milk mixture.

Whisk to combine.

Add to the dry ingredients along with the melted butter.

Stir until just evenly combined.

Spoon the batter evenly among the muffin cups.

Bake until lightly golden brown and a toothpick inserted in the center comes out clean, 20 to 23 minutes. Let the muffins cool in the muffin tin for a few minutes, then turn them out onto a wire rack to cool completely.

Meanwhile, make the glaze: In a small bowl, whisk together the lemon juice and confectioners sugar. Stir, adding more lemon juice or sugar as needed, until you have a glaze with the consistency of honey.

Drizzle the warm muffins with the glaze. Let the glaze set for at least 15 minutes, then serve.

Frequently Asked Questions
Yes! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Yes, the muffins keep nicely. Store them in an airtight container at room temperature. They are at their best for about 2 days.

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Lemon Poppy Seed Muffins
Bring a little sunshine into your kitchen with these lemon poppy seed muffins! Simple to whip up, each bite combines the bright flavor of lemon with the nutty crunch of poppy seeds.
Ingredients
For the Muffins
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons lemon juice (from 1 lemon)
- ¾ cup + 2 tablespoons milk
- 2⅓ cups all-purpose flour, spooned into measuring cup and leveled off
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1½ sticks (12 tablespoons) unsalted butter, melted and cooled slightly
For the Glaze
- 2 tablespoons lemon juice (from 1 lemon)
- 1 cup confectioners' sugar
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 12-cup muffin tin with nonstick cooking spray.
- In a small bowl, combine the lemon zest, lemon juice, and milk. Let sit until curdled, about 10 minutes.
- Meanwhile, in a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
- Whisk the egg into the curdled lemon/milk mixture, then add to the dry ingredients along with the melted butter. Whisk until just evenly combined.
- Spoon the batter evenly among the muffin cups. Bake until lightly golden brown and a toothpick inserted in the center comes out clean, 20 to 23 minutes. Let the muffins cool in the muffin tin for a few minutes, then turn them out onto a wire rack to cool completely.
- Meanwhile, make the glaze: In a small bowl, whisk together the lemon juice and confectioners' sugar. Stir, adding more lemon juice or sugar as needed, until you have a glaze with the consistency of honey.
- Drizzle the warm muffins with the glaze. Let the glaze set for at least 15 minutes, then serve.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 326
- Fat: 14 g
- Saturated fat: 8 g
- Carbohydrates: 47 g
- Sugar: 28 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 206 mg
- Cholesterol: 63 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
I received this recipe as a recommendation from a friend. Unfortunately, using a standard size muffin tin, these spilled over and burned on the bottom of my oven. I can’t figure out why! They turned out silly looking, but delicious taste!!
WOW! A subtle taste. Enjoyable without a doubt.
Hi Jen,
Huge fan of your recipes! I adore the lemon/poppy seed combo, and I would love to try this recipe – however, I can no longer eat butter due to a medical problem. Would it work to replace the butter with vegetable oil please, and if so, how much would I use? Thanks so much in advance!
Mae
Hi Mae, so glad you like the recipes! Yes, it would be fine to use vegetable oil in place of the butter. Please LMK how the muffins turn out. 😊
Can I substitute anything for the sugar?
Hi Carolyn, are you referring to some kind of sugar substitute? If so, I’ve never used one, but a number of readers have commented about various recipes of mine that they’ve been able to use sugar substitutes like Stevia, etc. successfully.
I love lemon poppyseed muffins and this recipe is absolutely delicious. Don’t mess with perfection! Yum.