Lemon Poppy Seed Muffins Recipe

These delicious Lemon poppy seed muffins are a great way to start the day with a zesty burst of flavor. They're full of bright lemon flavor, nutty poppy seeds, and sweet buttery goodness. These light, fluffy muffins are sure to please even the pickiest eaters.

The lemon poppy seed muffin recipe is easy to prepare and the results are well worth baking yourself.

These delightful lemon muffins would pair wonderfully in a spring muffin basket with some healthy blueberry muffins and moist carrot muffins.

How to Make Lemon Poppy Seed Muffins

Let's make a batch of these scrumptious muffins. Follow along here step-by-step with pictures to help you, or hop down to the printable recipe card.

The recipe makes approximately 20 muffins.

Prep Time: 15 mins | Bake Time: 15-18 mins

Equipment: Electric Hand mixer, 2-12 count cupcake pans or muffin tins and paper liners

Muffin Ingredients

Here is all you need to make the muffins (glaze ingredients not shown).

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup softened unsalted butter (1 ½ sticks)
• 1 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup milk (any type)
• ½ tablespoon lemon extract
• 1 tablespoon lemon zest (2 medium lemons)
• 1 ½ tablespoons poppy seeds

Glaze

• ½ cup of powdered sugar
• 1 tablespoon heavy whipping cream or fresh lemon juice for a lemon glaze
• ½ teaspoon vanilla extract

Instructions

Start by preheating the oven to 350 degrees F.

Combine dry ingredients in a bowl, whisk and set aside.

In another bowl combine the eggs, sugar, and butter. Mix until light and fluffy and it has doubled in size. Add vanilla and lemon extract with half of the flour mixture and half the milk, mix on low until just combined.

Then add the lemon zest and mix the batter on medium until creamy, scrapping the sides before completing mixing. Do not overmix, or you won't have tender muffins.

Fold in poppyseeds until well incorporated.

Scoop a level amount of muffin batter into each section of lined
cupcake pan. An ice cream scoop is perfect for scooping up and depositing the batter into muffin liners.

Place the Lemon Poppy Seed Muffins in the preheated oven and bake for 15-18 minutes. Toothpick should come out clean when poked in center and edges of muffins should be golden brown.

Allow to cool in the muffin pan for 5 minutes before removing and placing on the wire rack to cool completely.

Once the muffins are fully cool, whisk together the glaze ingredients. Drizzle or spread the icing on the muffin tops.

Store Muffins

The Lemon Poppy Seed Muffins can be stored in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator. You can also freeze muffins for up to 3 months. To avoid freezer burn, double wrap the muffins in heavy plastic wrap then place in a plastic storage bag.

I hope you enjoy the muffins. If you did, try my homemade lemon donuts, Blueberry Lemon Cake Roll or simple Sour Cream cookies. Any would be a perfect sweet choice for a nice brunch.

Alt spelling: lemon poppyseed muffins