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Lemon Poppy Seed Muffins Recipe

These Lemon Poppy Seed Muffins are soft, fluffy, and bursting with fresh lemon flavor. Made with lemon zest, fresh lemon juice, and poppy seeds, they have tender centers and lightly golden tops. A simple lemon glaze adds an extra touch of sweetness and citrus flavor, making these muffins perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon Poppy Seed Muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 3/4 cup granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Method
 

  1. Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. Combine lemon zest and sugar: Add the granulated sugar and lemon zest to a large bowl. Rub them together with your fingertips for about 30 seconds to release the lemon oils.
  4. Add the wet ingredients: Add the eggs, vegetable oil, milk, lemon juice, and vanilla extract. Whisk until smooth and well combined.
  5. Make the batter: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
  6. Fill the muffin pan: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake: Bake for 18–22 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  9. Make the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add a few drops of lemon juice if the glaze is too thick, or more powdered sugar if it is too thin.
  10. Glaze the muffins: Drizzle the lemon glaze over the completely cooled muffins. Allow the glaze to set slightly before serving.

Notes

  • Use fresh lemons for the brightest flavor.
  • Zest only the yellow outer layer of the lemon and avoid the bitter white pith.
  • Do not overmix the batter after adding the flour.
  • For the best texture, avoid overbaking the muffins.
  • Allow muffins to cool completely before glazing.
  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze the muffins without the glaze for up to 3 months.
  • Thaw frozen muffins at room temperature and glaze before serving.

Nutrition Information

Serving Size: 1 muffin
Calories: Approximately 285 kcal
Carbohydrates: Approximately 38 g
Protein: Approximately 4 g
Fat: Approximately 14 g
Saturated Fat: Approximately 2 g
Cholesterol: Approximately 35 mg
Sodium: Approximately 210 mg
Sugar: Approximately 20 g
Nutrition information is an estimate and can vary depending on the specific ingredients and brands used.