These lemon poppy seed muffins are exactly what you need in the morning. Moist, fluffy, packed with crunchy poppy seeds, and a delicious lemon flavor — shall we go on?
I’ll admit it – I’m a bit of a muffin snob. Muffins must be moist, have the perfect texture, and have a great (but not too overpowering) flavor. So, when I say this recipe lives up to my “snobby taste buds”, I mean it. You will be smitten by them just as I am!
When it came to testing these muffins, my “snobbiness” was both a blessing and a curse. Well… it was bad for me because it meant a multitude of test runs to create the perfect muffin recipe, but ultimately it’s great because this fool-proof recipe is the result of hours of labor! They’re crispy on the outside, yet moist on the inside, and the texture and flavor is SPOT ON!
Hot tip: These muffins go amazing with our lemon glaze (see recipe card below) or our powdered sugar glaze.
Lemon Poppy Seed Muffins Video
How To Make Lemon Poppy Seed Muffins
This muffin recipe takes only 10 minutes to prep — mix up the batter and put it in the oven. In a short 20 minutes, your house will be smelling delicious!
- Prep the oven & pan: Preheat the oven to 400°F and line a muffin pan with paper liners (or use a silicone muffin pan).
- Combine the dry ingredients: In a medium bowl, combine the flour, baking powder, and baking soda.
- Mix together the wet ingredients: In a separate large bowl, combine the remaining ingredients.
- Unite the dry and liquid mixtures: Pour the dry flour mixture into the wet mixture and stir to combine. The batter will be slightly thick.
- Pour into the muffin liners: Pour the batter almost to the top of each muffin cavity. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted.
- Cool the muffins: Cool the muffins for 5-10 minutes. Then, transfer them to a wire rack to finish cooling.
- Make the lemon glaze: Whisk together the confectioners/powdered sugar, lemon juice and lemon zest until the icing is smooth and silky.
- Drizzle on top: Once the muffins are slightly cooled, drizzle the icing over them.
Hot tip: A great alternative to sour cream is Greek yogurt!
Tips for the Best Muffins
We love going to the bakery for our favorite baked goods, but why leave the comfort of your own kitchen? Follow these tips to make delicious lemon poppy seed muffins in your own home.
- Make your own piping bag: If you don’t have dedicated piping bags for icing, use a ziplock bag instead. Pour the icing into the bag, then snip off a small corner. Use that corner to drizzle the icing over the muffins. (Toss the ziplock bag afterwards and then you don’t have to wash a piping bag!)
- Avoid overmixing the batter: Stir the ingredients together until the batter becomes a slightly thick consistency. Try not to over mix, which may lead to dense and tough muffins.
- Consider chilling the batter (optional): For a taller and more tender muffin, stick the batter into the fridge and chill for up to eight hours before baking.
- Load up on the poppy seeds: For those who love the satisfying crunch of poppy seeds, don’t be afraid to add in another tablespoon of seeds. You’ll love the added texture!
- Add more extract (optional): If you love the taste of lemon, add in a half teaspoon of lemon extract, a smidge more lemon zest, or a splash of lemon juice. For more vanilla taste, add a little more vanilla extract.
Storing the Muffins
This recipe makes 12 muffins, so there’s a high chance you’ll be storing them to enjoy throughout the week. Follow these tips to ensure your muffins stay fresh for as long as you need.
- Room temperature: To store for 2-3 days on the counter, place the muffins in an airtight container once they have fully cooled.
- Refrigerator: To store for a week, place the cooled muffins in an airtight container and refrigerate. Keep in mind, refrigerated muffins tend to dry out faster.
- Freezer: To store for up to three months, wrap each cooled muffin in plastic wrap, then freeze. Thaw them uncovered at room temperature.
Hot tip: These muffins taste their utmost best when warmed. To reheat, zap a muffin in the microwave for no more than 10-15 seconds.
More Poppy Seed Recipes
- Poppy Seed Rolls — Yeasty rolls stuffed with poppy seeds
- Honey Walnut Poppy Seed Cake — Layers of sweet cream and soft cake
- Poppy Seed & Raisin Cake Pops — Soft and moist cake encased in a chocolate shell
- Sweet Piroshky — A deep fried sweet delight!
Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup oil
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp lemon zest
- 2 tbsp poppy seeds
Lemon Icing
- 3/4 cup confectioners sugar sifted
- 2 tbsp lemon juice
- 1/2 tbsp lemon zest
Instructions
- Preheat the oven to 400°F. Line a muffin tin with muffin liners. Set aside.
- In a medium bowl, sift together the flour, baking powder, and baking soda.
- In another large bowl, combine the melted butter, oil, sugar, milk, sour cream, eggs, vanilla extract, lemon juice, lemon zest, and poppy seeds.
- Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be slightly thick.
- Pour the batter into the muffin liners until they are almost full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for about 5-10 minutes before transferring them to a wire rack to finish cooling completely.
- Meanwhile, whisk together the confectioners sugar, lemon juice and lemon zest until the glaze is smooth and silky.
- Drizzle the gaze over the slightly cooled muffins. Serve and enjoy!
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