Lemon Poppy Seed Muffins

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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!

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:

• flour
• sugar
• baking powder
• baking soda
• salt
• poppy seeds
• lemon zest
• buttermilk
• egg
• oil
• vanilla

How to make Lemon Poppy Seed Muffins from scratch?

• Start by whisking together dry ingredients.
• 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.
• 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.

Best tips for making muffins:

• Make sure to use dry ingredient measuring cup (without a spout) and fluffy 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.

Storing:

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.

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 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 on a rack to set.

More baked goods recipes:

• Best Blueberry Muffins
• Glazed Cranberry Muffins
• Apple Zucchini Muffins
• Easy Cinnamon Rolls
• Chocolate Babka

For more recipes like this one, feel free to browse our Baking category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

5 from 3 votes

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Lemon Poppy Seed Muffins

Prep Time

15 mins

Cook Time

20 mins

 

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!

Course: Breakfast

Cuisine: American

Keyword: lemon poppy seed muffins, poppy seed muffins

Servings: 12 muffins

Calories: 191 kcal

Author: Anna

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

US Customary - Metric

Instructions

1. Preheat oven to 400° F.

2. Line muffin tin with paper liners. I recommend the parchment kind.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, soda and salt.
4. Add lemon zest and poppy seeds and stir in.
5. In a glass measuring cup, mix buttermilk (or make your own with vinegar and milk), vanilla, egg and oil.
6. Add wet ingredients to dry ingredients and stir in with a spatula.
7. Divide the batter among muffin cups in the baking pan, using a spring ice cream scoop.

8. 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.

9. Glaze muffins, if desired. To do so, mix ¼ cup of powdered sugar with 2 teaspoons of milk or lemon juice.

Recipe 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 Facts

Lemon Poppy Seed Muffins

Amount Per Serving

Calories 191 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 16mg5%

Sodium 99mg4%

Potassium 118mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 14g16%

Protein 4g8%

Vitamin A 53IU1%

Vitamin C 1mg1%

Calcium 73mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.