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Home » MUFFINS AND CAKES

Lemon Poppy Seed Muffins

Published: Apr 25, 2022 · Modified: Jul 17, 2022 by Meymi. This post may contain affiliate links.

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Lemon poppy seed muffins with text overlay.

If you are a lemon lover, you’ll love these lemon poppy seed muffins that are soft, moist and fluffy.  These muffins are perfect for breakfast, snack or dessert. It takes only 30 minutes from start to finish!

Half of a lemon poppy seed muffin on top of other muffins.

Today I share my light and lemony muffins with poppy seeds. They are delicious yet as easy as my other muffin recipes; you don’t need a mixer. 

You can have these poppy seed muffins as they are or add a simple lemon glaze.

The lemon zest makes these muffins lemony. If you don’t add enough lemon zest into the batter, I suggest you add the glaze for sure, so these muffins don’t lack the lemon flavor. As I don’t use lemon extract, the lemon zest amount is very important.

Lemon and the poppy seeds with a little crunch complement each other so well in these muffins.

Lemon poppy seed muffins on a white surface with some lemon glaze on top.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients to make lemon poppy seed muffins on a white surface.
  • Lemon-I use lemon zest and fresh lemon juice in the batter.  This is optional but if you want to add lemon glaze on top, you’ll need lemon juice along with powdered sugar. 
  • Sugar-I use granulated sugar.
  • Flour-I use all-purpose flour. Flour gives structure.
  • Poppy seeds-I use 2 tablespoons for 12 muffins.
  • Baking powder and baking soda-I use these two as leaveners for the best results.
  • Eggs-They give structure.
  • Milk-It gives moisture. I use whole milk but with 2% works too.
  • Yogurt-It keeps the muffins moist besides improving the flavor.
  • Butter-I use melted butter for moisture.

Step by step instructions

First I place the flour, baking powder, baking soda and poppy seeds in a large bowl and stir with a whisk. I set aside the bowl.

Collage for mixing flour, baking powder, baking soda, salt and poppy seeds with a whisk.

Then I combine lemon zest and sugar in a medium bowl to increase the lemon flavor.  You can either rub with your fingertips or use a fork.

Collage that shows lemon zest and sugar before and after combined.

Next, I add eggs and stir with a whisk for almost 20 seconds or so to combine.

Collage of stirring eggs and sugar with a whisk.

I add the melted butter, lemon juice, milk and yogurt and stir with a whisk.

Collage of adding melted butter, lemon juice, milk and yogurt into the egg mixture.

Finally, I pour the wet ingredients into flour mixture and gently stir with a whisk without overmixing to avoid dense muffins.

Collage of pouring wet ingredients over dry ingredients and stirring with a whisk.

I divide the batter evenly among the 12-cup muffin tin. Then I bake for 14 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the edges of the muffins are golden brown.

Batter that is divided in 12 cup muffin tin.

I let the muffins stay in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Lemon poppy seed muffins on a wire rack.

If you want to make a glaze, you can make it while the muffins are cooling. It is as simple as whisking powdered sugar and lemon juice. You can use a small whisk or a spoon to stir.

You can add a little bit more lemon juice if it needs more liquid. If you find it very lemony, you can add a little bit of water instead of lemon juice.

Collage of stirring lemon juice and powdered sugar to make a glaze.

Once the muffins are cooled, you can drizzle the glaze. You can drizzle with a spoon or even with a whisk.

I hope you enjoy this lemon poppy seed muffin recipe so much!

Lemon poppy seed muffins with a lemon on the background.

If you like poppy seeds and curry, you should try my savory curry cookies with poppy seeds.

Other muffin recipes you may like

  • Strawberry Cream Cheese Muffins
  • Raspberry Muffins
  • Pear Muffins
  • Banana Oatmeal Chocolate Chip Muffins
  • Blueberry Chocolate Chip Muffins
  • Orange Blueberry Muffins

Other lemon recipes you may enjoy!

  • Lemon Curd Bars
  • Lemon Curd Cookies
  • Lemon Slice and Bake Cookies
  • Lemon Curd Mousse
  • Lemonade with Honey and Mint

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Half of a lemon poppy seed muffin on top of other muffins.

Lemon Poppy Seed Muffins

You can make these soft and moist lemon poppy seed muffins in 30 minutes from start to finish! They are delicious and easy to make!
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Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 12 muffins
Calories: 241kcal
Author: Meymi

Ingredients

Lemon Muffin Batter

  • 280 grams (2 cups) all-purpose flour, dip and sweep
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt (optional)
  • 2 tablespoons poppy seeds
  • 150 grams (¾ cup)  granulated sugar
  • 18 grams (packed 2 tablespoons-zest of 3 large lemons) lemon zest*
  • 2 large eggs, room temperature
  • 80 grams (⅓ cup) milk, room temperature
  • 165 grams (⅔ cup) plain yogurt
  • 115 grams (½ cup) unsalted butter, melted**
  • 45 grams (3 tablespoons) fresh lemon juice, sieved

Lemon Glaze (optional)

  • 85  grams (9 tablespoons /3 oz) powdered sugar
  • 20 grams (1 tablespoon and 1 teaspoon) fresh lemon juice, sieved
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Instructions

Lemon Muffin Batter

  • Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
  • Place the flour, baking powder, baking soda, salt (if using) and poppy seeds in a large bowl and stir with a whisk. Set aside.
  • Combine the sugar and lemon zest in a medium bowl. You can either rub with your fingers or stir with a fork to bring the lemon flavor out.
  • Add the eggs and whisk for almost 20 seconds or until combined well.
  • Mix in the melted butter, lemon juice, milk and yogurt.
  • Pour the wet ingredients into dry ingredients (flour mixture) and mix until just combined.  Don’t overmix the batter so you will have light muffins.
  • Fill 12 paper liners to the top with batter.
  • Bake for 14 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the edges of the muffins are golden brown.  Let the muffins stay in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Lemon Glaze

  • Place the powdered sugar and lemon juice in a small bowl and stir with a spoon or a small whisk. If you think it needs more liquid you can add a little bit more lemon juice but if you find it too lemony, instead of lemon juice you can add a little bit of water. Once muffins are cooled, you can drizzle the glaze over them with a spoon or even with a whisk.

Notes

*If you don’t have enough lemon that will give you 2 tablespoons of packed lemon zest, you should add the optional glaze on top for sure so your muffins won’t lack the lemon flavor.
**You can melt the butter halfway and then remove it from the heat and stir.  This way it will cool easily and won’t cook the eggs. 
How to Store: You can keep these muffins in an airtight container at room temperature for up to 3 days and in the freezer for up to 3 months.
 
The calorie information above is an estimate that is provided by an online nutrition calculator without a glaze. If you add the glaze, it is 269 kcal per muffin. 

Nutrition

Calories: 241kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 181mg | Potassium: 106mg | Fiber: 2g | Sugar: 14g | Vitamin A: 314IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!

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