Lemon Poppy Seed Muffins Recipe

You’ll love every bite of these tangy-sweet and moist lemon poppy seed muffins. It’s a classic flavor, and the same base recipe I use for many other fan-favorite muffin flavors including blueberry muffins and apple cinnamon muffins. Topped with a sweet lemon icing, these citrus-centered muffins make for a special breakfast treat.

Have you ever tried my go-to muffin recipe before? It’s a standard muffin base I use for a variety of flavors, and with a couple simple tweaks, you can go from spiced peach streusel muffins to fresh lemon poppy seed muffins. When you have a solid and forgiving baking recipe, the possibilities are endless.

A healthy dose of poppy seeds give today’s sunshine-sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior.

Why You’ll Love These Lemon Poppy Seed Muffins

• Simple to make with basic baking ingredients
• Loads of sweet-tart fresh lemon flavor
• Soft, tender, and cakey, with the added texture of poppy seeds
• Top with lemon icing or a sprinkling of coarse sparkling sugar for a sweet finish
• As good or better than any lemon poppy seed muffin from a bakery

Why You Need the Following Ingredients

I use this combo of ingredients in many of my muffin recipes:

• Flour: All-purpose flour is the base of this muffin recipe.
• Baking Powder + Baking Soda: These leaveners lift the muffins up, making them soft and fluffy. I’m generous with the baking soda because I want extra lift; there’s enough acid in the batter to neutralize it.
• Salt: Flavor enhancer.
• Poppy Seeds: These itty-bitty seeds add a mild nutty flavor and slight crunch to baked goods. I love them on bagels, too!
• Butter: Creamed butter gives these muffins a cake-like texture; plus, it adds deliciously buttery flavor.
• Brown Sugar & Granulated Sugar: Granulated sugar sweetens the muffins, balancing out the tart lemon. Brown sugar adds a kiss of flavor, plus extra moisture.
• Eggs: Eggs work to bind the ingredients together.
• Sour Cream or Yogurt: You can use either. I typically use full-fat sour cream or low-fat Greek yogurt—both are very creamy.
• Lemon Zest + Juice: Zest the lemon first, before you cut it open and juice it. Much easier than the other way around!
• Vanilla: Pure vanilla extract rounds out the flavor profile of these muffins. I reduce the amount just a bit to make up for the extra liquid from the lemon juice. If you prefer a stronger lemon flavor, you can replace half of the vanilla with lemon extract.
• Milk: You can use pretty much any kind here: whole milk, low-fat, nondairy, or even buttermilk. For the best taste and texture, steer clear of nonfat milk.

Expect a Thick Batter

The instructions are pretty basic here, and you’ll find them in the printable recipe card below. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape.

There aren’t any add-ins like chocolate chips or berries, so there’s less volume than my other muffin recipes using this same base. As a result, I don’t fill the muffin cups quite as full. You don’t want to fill the muffin pan too high (and yield fewer muffins). Why? Because these muffin tops spread out into mushroom-looking tops when overfilled.

Just divide the batter between 12 cups, using a standard 12-count muffin pan.

The High-Top Muffin Trick

I’ve been using this muffin trick for years and SWEAR by it.

Bake the muffins for just 5 minutes at a high temperature, 425°F (218°C). Then reduce the temperature to 350°F (177°C) for the remaining bake time. This initial burst of heat lifts the muffin straight up, creating a solid dome. Baking at a lower temperature for the rest of the time cooks the center of the muffin.

Plain or Iced Lemon Poppy Seed Muffins

Topping your lemon poppy seed muffins with icing is optional, but it definitely adds some extra lemon flavor. I always add it. This deliciously creamy lemon icing is made from just 3 ingredients, and it’s the same icing I use to top my strawberry lemon poppy seed scones and lemon pound cake. You need confectioners’ sugar, lemon juice, and milk. Two of these ingredients are also used in the muffin batter.

Just whisk everything together in a bowl and drizzle over the baked muffins. If you don’t want to top these with icing, you can sprinkle some coarse sparkling sugar on top before baking.