This lemon poppy seed muffins recipe yields 12 tender, flavorful muffins. It’s quick to make and packed with bright citrus from fresh lemon juice and zest.
Lemon Poppyseed Muffins
These lemon poppy seed muffins are fluffy, moist, and lightly sweet with a bright tang of lemon. They make a lovely addition to breakfast, brunch, or an afternoon snack.
The recipe makes 1 dozen muffins and requires only a few bowls and a whisk—simple and approachable for any home baker.
I brushed the tops with a light lemon glaze while the muffins were still warm to add an extra burst of citrus flavor.
Common Ingredients
This version skips yogurt, and most ingredients are likely already in your pantry. You will need:
- All-purpose flour
- Baking powder
- Salt
- Vegetable or canola oil
- Granulated sugar
- Eggs
- Lemon zest
- Fresh lemon juice
- Buttermilk (or milk)
- Poppy seeds
Lemon Poppy Seed Muffins Recipe
*Full ingredient amounts and the recipe card are included below.
Preheat the oven to 375°F (400°F for high altitude). Line a 12-cup muffin tin with paper liners and set aside.
- Whisk the flour, baking powder, and salt together in a bowl. Set aside.
- In a separate bowl, whisk the sugar with the lemon zest and oil until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in half the flour mixture until just combined.
- Add the lemon juice and buttermilk, stirring until just combined.
- Fold in the remaining flour mixture and the poppy seeds. Mix gently—do not overmix.
Baking and Storage
- Divide the batter evenly among 12 standard muffin cups (or 6 jumbo cups).
- Bake at 375°F (400°F for high altitude) for 15–20 minutes for standard muffins, or 25–30 minutes for jumbo, until the tops spring back or a toothpick comes out clean or with a few moist crumbs. The edges should be lightly browned. Do not overbake.
- Remove muffins from the pan and cool on a wire rack.
- Optional glaze: whisk 1/4 cup powdered sugar with 1 1/2 tsp lemon juice and brush over warm muffins for extra brightness.
- Once cooled, store muffins in an airtight container at room temperature.
Note: Muffins will keep 3–4 days at room temperature in an airtight container. To freeze, place cooled muffins in a freezer bag, remove excess air, and freeze up to 2–3 months. Freezing without the glaze gives the best results.
Extra Options and Tips
- Boost lemon flavor: rub the zest into the sugar before adding the oil to release the citrus oils.
- More lemon: if you prefer a stronger lemon profile, add 1 tsp lemon extract.
- Poppy seeds: this recipe uses a modest amount of poppy seeds for a subtle crunch—double them if you like more texture, or omit if you prefer.
These muffins are a crowd-pleaser and make a great after-school or on-the-go snack. Enjoy!
More Lemon Desserts
- Lemon Crumb Bars
- Lemon Crinkle Cookies
- Magic Lemon Pudding Cake
- Lemon Poppy Seed Bread
- Lemon Coffee Cake
- Frosted Lemonade
- Lemon Key Lime Pie
If you make this recipe, please leave a rating and review in the comments below. Thanks!
Lemon Poppy Seed Muffins
Ingredients
Muffins:
- 1 1/4 cups (150 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (150 g) granulated sugar
- 1 Tbsp lemon zest (approx. 1 large lemon)
- 1/2 cup (118 ml) vegetable or canola oil
- 2 large eggs, room temperature
- 1/4 cup (59 ml) lemon juice (about 1 large lemon)
- 1/4 cup (59 ml) buttermilk or milk, room temperature
- 1 Tbsp poppy seeds
Glaze (optional):
- 1/4 cup (30 g) powdered sugar
- 1 1/2 tsp lemon juice
Instructions
- Preheat the oven to 375°F (400°F for high altitude). Line a muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, whisk the sugar, lemon zest, and oil. Add the eggs one at a time, mixing well after each. Stir in half the flour mixture until just combined.
- Add the lemon juice and buttermilk and stir until just combined.
- Fold in the remaining flour mixture and poppy seeds. Do not overmix. Divide batter into 12 standard cups (or 6 jumbo).
- Bake at 375°F (400°F for high altitude) for 15–20 minutes for standard muffins, or 25–30 minutes for jumbo, until a toothpick comes out clean or with a few moist crumbs. Remove to a wire rack to cool.
- Optional glaze: mix powdered sugar and lemon juice and brush over warm muffins. Cool completely before storing in an airtight container.
Notes
- If using regular milk instead of buttermilk, combine the milk and lemon juice and let sit 5 minutes to slightly curdle before using.
- Rub lemon zest into the sugar to release extra citrus oils and intensify flavor. For a stronger lemon note, add 1 tsp lemon extract.
- Store muffins at room temperature up to 3–4 days in an airtight container. To freeze, place in a freezer bag and freeze up to 2–3 months; best without glaze.
Nutrition
Disclaimer: Nutritional values are estimates only.
*Post originally published 4/1/14. Recipe and photos updated February 2023.