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    You are here: Crunchy Creamy Sweet / Baking / Lemon Poppy Seed Muffins

    Lemon Poppy Seed Muffins

    Published: Feb 17, 2021 · Modified: Oct 13, 2022 by Anna 10 Comments · This post may contain affiliate links.

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    These easy Lemon Poppy Seed Muffins are light and fluffy, with a fresh citrus taste and a little crunch from the seeds. Glazed or not, they are sure to brighten your day!

    Muffins on a glass stand.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients:
    • How to Make Lemon Poppy Seed Muffins from Scratch?
    • Helpful Tips!
    • How to make a glaze for muffins?
    • Recipe FAQs:
    • More baked goods recipes:
    • Lemon Poppy Seed Muffins

    Why You'll Love This Recipe

    Every Saturday, I set out my baking tools and make muffins for my kiddos. Sometimes I make my bakery-style chocolate chip muffins and sometimes my perfect blueberry muffins.

    Recently, most likely driven by the search for more sunshine, I made these Lemon Poppy Seed Muffins. They look and taste as if they were just bought at the bakery but are made from scratch in my kitchen.

    The refreshing lemon zest is a bright pop of flavor and poppy seeds add texture. If you are a fan of muffins like I am, you will love these! Serve them freshly baked or drizzle with a sweet lemon glaze.

    Ingredients:

    Ingredients for poppy seed muffins on a board.
    • flour: all-purpose, make sure to fluff it before measuring;
    • sugar: granulated, white; I use 3/4 of a cup but you can use as little as 1/2 cup;
    • baking powder and baking soda: important for proper rising and browning;
    • poppy seeds: available at the spice aisle of a grocery store;
    • lemon zest: if you like lemon desserts, zest the whole lemon;
    • buttermilk: makes the best crumb in muffins; feel free to make my homemade buttermilk substitute;
    • egg: to bind the ingredients and add moisture;
    • oil: vegetable, canola, grapeseed or coconut.

    How to Make Lemon Poppy Seed Muffins from Scratch?

    • Start by whisking together dry ingredients.
    • Add lemon zest and poppy seeds and stir in.
    Dry ingredients in a bowl.
    • In a glass measuring cup, mix buttermilk (or make your own with vinegar and milk), vanilla, egg and oil.
    • Add wet ingredients to dry ingredients and stir in with a spatula.
    Wet ingredients in a cup and in bowl.
    • Divide the batter among muffin cups in the baking pan.
    • Bake at high temperature first to achieve the high tops, then lower the temperature and finish baking the muffins. See the recipe below for details.
    • Glaze if desired.
    Muffin batter in a bowl and in pan.

    Helpful Tips!

    • Make sure to use a dry ingredient measuring cup (without a spout) and fluff the flour before measuring out.
    • Make your own buttermilk by following my fail-proof recipe. No reason to buy it at the store.
    • Use parchment paper liners. The colorful ones tend to stick.
    Lemon muffin with poppy seeds on a board.

    How to make a glaze for muffins?

    To make the simple glaze, mix 1/4 cup of powdered sugar with 2 to 3 teaspoons of lemon juice or milk. It should be a pourable consistency. Drizzle each muffin or dunk it upside down in the glaze, then set it on a rack to set.

    Recipe FAQs:

    Can I freeze these muffins?

    Absolutely! To freeze muffins, place them in a freezer bag and make sure to release as much air as possible. Freeze for up to 6 months. Thaw on the counter, at room temperature.

    How to store them so they stay fresh?

    To keep the muffins fresh, you can store them on a cake stand with a lid, in a bread box, or covered with plastic wrap.

    Muffins with glaze on a stand.

    More baked goods recipes:

    • Pumpkin Muffins
    • Perfect Blueberry Muffins
    • Apple Crumb Muffins
    • Easy Chocolate Muffins

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Lemon muffin with poppy seeds on a board.

    Lemon Poppy Seed Muffins

    Author: Anna
    These easy Lemon Poppy Seed Muffins are light and fluffy, with a fresh citrus taste and a little crunch from the seeds. Glazed or not, they are sure to brighten your day!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 191 kcal

    Ingredients
     
     

    • 2 cups all-purpose flour
    • ¾ cup granulated sugar
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 2 tablespoons poppy seeds
    • 2 tablespoons lemon zest
    • 1 cup buttermilk
    • 1 large egg
    • ¼ cup vegetable oil
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Preheat oven to 400° F.
    • Line muffin tin with paper liners. I recommend the parchment kind.
    • In a large mixing bowl, whisk together flour, sugar, baking powder, soda and salt.
    • Add lemon zest and poppy seeds and stir in.
    • In a glass measuring cup, mix buttermilk (or make your own with vinegar and milk), vanilla, egg and oil.
    • Add wet ingredients to dry ingredients and stir in with a spatula.
    • Divide the batter among muffin cups in the baking pan, using a spring ice cream scoop.
    • Bake muffins for 7 minutes at the high temperature to achieve the high tops. Without opening the oven door, lower the temperature to 375° F and bake the muffins for 13 to 15 minutes more, or until the tops are domed and golden light brown.
    • Glaze muffins, if desired. To do so, mix ¼ cup of powdered sugar with 2 teaspoons of milk or lemon juice.

    Notes

    • Make your own buttermilk by following my fail-proof recipe. No reason to buy it at the store.
    • Add 1/4 teaspoon lemon extract, to amp up the flavor.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 118mg | Fiber: 1g | Sugar: 14g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Izzy says

      March 28, 2022 at 6:39 am

      How sweet are these? My mom doesn’t really like sweet stuff so just checking 🙂

      Reply
    2. Matt says

      February 20, 2022 at 8:45 am

      Wow. Just wow. These came out fantastic. I was a bit skeptic after not seeing lemon juice in the recipe but they tasted great. Very light and fluffy. Not heavy at all. I used a jumbo muffin tin so I increased the baking time by about ten minutes. They looked and tasted like they came from a bakery. I was very impressed. The only problem I had was I didn’t have enough lemon zest. I zested two lemons but still only ended up with about one Tbsp instead of two. They were smaller lemons though so that’s my mistake. Next time I’ll get jumbo lemons. And to be completely honest, I waited a little too long to make these so the lemons were just beginning to soften and the zest didn’t smell as fresh and pungent as they did a few days ago. But even with all that, to my surprise they still came out with a subtle and pleasant lemon taste. This recipe is a keeper. I can’t wait to make them again, next time with fresher, bigger lemons.

      Reply
    3. Emily says

      May 18, 2021 at 10:17 pm

      5 stars
      They were very delicious. Would recommend using the oven temperature trick on all muffins and cupcakes as it makes a huge difference. Excited to try more of her recipes!!

      Reply
      • Anna says

        May 31, 2021 at 11:11 pm

        Thank you so much, Emily! I am so glad the muffins were a success!

        Reply
    4. Kim says

      February 17, 2021 at 1:00 pm

      5 stars
      I love the idea of making muffins every Saturday! Printing now!

      Reply
      • Anna says

        February 17, 2021 at 3:47 pm

        Thanks, Kim!

        Reply
    5. April says

      February 17, 2021 at 12:23 pm

      5 stars
      Such a classic recipe! Love them!

      Reply
      • Anna says

        February 17, 2021 at 3:47 pm

        I am so glad! Thank you, April!

        Reply
    6. Louann Stark says

      February 17, 2021 at 12:11 pm

      5 stars
      These make me feel so bright and sunny. What a great recipe!

      Reply
      • Anna says

        February 17, 2021 at 3:47 pm

        Mission accomplished! Thank you, Louann!

        Reply

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