Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are bright, sunny, and bursting with citrusy goodness. They have a soft, tender crumb with just the right amount of crunch from the poppy seeds—light, fresh, and perfect for springtime brunches.
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Nothing screams spring like fresh and zesty lemon poppy seed muffins! They’re just begging to made for brunches, baby or wedding showers, lazy weekend breakfasts or a sweet snack.
I’m a total sucker for anything lemon, and these muffins have quickly become a go-to in our house. My husband is all in the moment he hears “lemon poppy seed,” and the kids keep asking for more. They’re full of zesty citrus flavor with that classic poppy seed crunch. Such a cheerful and tasty way to kick off the day!
I made these this morning and they turned out perfectly moist and tender. Just the right amount of lemon! Loved the addition of the poppy seeds too!
— Cynthia
Why these are worth waking up for
- Big lemon energy: Bright, citrusy flavor in every bite, thanks to fresh lemon juice and zest.
- Bakery-style at home: These muffins are incredible moist and tender, and just look at those perfectly domed tops!
- Glazed to perfection: Finished with a sweet lemon glaze that takes them over the top.
Looking to try a blueberry version? Try my favorite lemon blueberry muffins next!
Ingredients you’ll need
Like other muffin recipes, most of what you need are pantry staples! These are the key ingredients, but you can find the full list of ingredients with measurements in the recipe card below.
- Granulated sugar + lemon zest: Rubbing these together brings out the oils for maximum lemon flavor.
- Butter & oil: A mix of both gives you rich flavor and a moist, tender crumb.
- Eggs, buttermilk, and sour cream: These bring structure, moisture, and a soft, fluffy texture. Feel free to swap the sour cream for Greek yogurt.
- Fresh lemon juice: Adds bright, tangy citrus flavor to the batter and glaze.
- Flour, baking powder, baking soda, and salt: Classic dry ingredients that help the muffins rise tall with domed tops.
- Poppy seeds: For that signature crunch and nutty flavor.
- Lemon glaze: A sweet-tart finishing touch that really makes the muffins shine.
Variations and substitutions
- Almond lemon muffins: Add ½ teaspoon almond extract and sprinkle sliced almonds on top before baking.
- Mini muffins: Use a mini muffin tin and bake at 350ºF for 12–14 minutes. Makes about 36-40 bite-sized treats.
- Milk: If you don’t happen to have buttermilk on hand, feel free to use whole milk instead.
- Poppy seeds: Chia seeds make a fun swap with a similar texture. You can also omit them, if you don’t have any.
Lemon Poppy Seed Muffins
Ingredients
For Muffins
- 1 cup (200g) granulated sugar
- 2 heaping tablespoons lemon zest, about 2 lemons
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 3 tablespoons light olive oil or avocado oil or vegetable oil
- 2 large eggs, room temperature
- 2/3 cup buttermilk, room temperature (whole milk will also work)
- 1/2 cup sour cream or full fat Greek yogurt, room temperature
- 2 tablespoons fresh lemon juice, from the 2 lemons you zested
- 2 1/4 cups (280g) all-purpose flour, spooned and leveled
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
For Glaze
- 1 cup (125g) powdered sugar
- 2 to 3 tablespoons fresh lemon juice, start with 2 tbsp and add a tsp at a time to get the consistency right
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Instructions
- In a large bowl, combine the granulated sugar and lemon zest. Use your hands to rub the zest into the sugar for about 30 seconds to release its oils and boost the lemon flavor.
- Add the melted butter, oil, eggs, milk, sour cream, and lemon juice. Whisk until well combined.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Pour the wet ingredients into the dry ingredients and gently fold the batter together with a spatula—do not overmix. Cover and let the batter rest at room temperature for 1 hour. (This will ensure tall muffin tops.)
- After 45 minutes, preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
- Once the batter has rested, gently scoop it into the muffin cups, filling them to the top. Avoid overworking the batter.
- Bake on the center rack at 425°F for 6–7 minutes, then reduce the temperature to 350°F and bake for another 7–8 minutes. Do not open the oven while baking. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the muffins cool, you can prepare the glaze. Whisk all glaze ingredients in a small bowl until smooth and pourable. Adjust consistency with more powdered sugar or lemon juice as needed. Drizzle over cooled muffins.
Notes
- Store the muffins in an airtight container at room temperature for up to 4 days. To soften them up, warm them in the microwave for about 15 seconds.
- To freeze, place unglazed muffins in a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw at room temperature. If you’d like to warm them up, a quick 10–15 seconds in the microwave works perfectly.
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How to make lemon poppy seed muffins
Step 1. In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers for 30 seconds to release the oils and amplify the lemon flavor.
Step 2. Add the melted butter, oil, eggs, milk, sour cream, and lemon juice. Stir until well combined.
Step 3. In another bowl, whisk together the flour, leavening agents, salt, and poppy seeds.
Step 4. Gently fold the wet ingredients into the dry, being careful not to overmix. Cover and let the batter rest at room temperature for 1 hour to help create tall muffin tops.
Step 5. Preheat the oven to 425°F and prepare a 12-cup muffin pan. After the batter has rested, gently fill each cup to the top without overmixing.
Step 6. Bake at 425°F for 6–7 minutes, then lower to 350°F and bake another 7–8 minutes. Don’t open the oven while baking. Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Meanwhile, whisk glaze ingredients until smooth and pourable, adjusting as needed.
Step 7. Drizzle the glaze over room temperature muffins and enjoy!
Helpful tips
- Use fresh lemon zest and juice: They give the muffins a vibrant, natural lemon flavor. Be sure to zest the lemon before juicing!
- Don’t overmix the batter: Mix just until the ingredients are combined to keep the muffins light and tender.
- Bring ingredients to room temperature: Eggs, milk, and yogurt or sour cream blend more easily and help the muffins bake evenly.
- Let the batter rest: Resting the batter for 1 hour before baking can improve the rise and give you nice domed tops.
Frequently asked questions
Dry muffins are often caused by overbaking or too much flour. For best results, use a food scale to measure by grams or use the spoon-and-level method with measuring cups. Check for doneness a few minutes early to avoid overbaking.
Yes, by using a 1:1 gluten-free baking flour. Make sure your baking powder and other ingredients are also gluten-free. My favorite 1:1 gluten-free baking flour is King Arthur’s brand.
This could be from overmixing the batter, opening the oven door too early, or underbaking. Always mix just until combined and avoid disturbing the oven while baking.
Storage recommendations
- Store the muffins in an airtight container at room temperature for up to 4 days. To soften them up, warm them in the microwave for about 15 seconds.
- To freeze, place unglazed muffins in a freezer-safe container and store for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature. If you’d like to warm them up, a quick 10–15 seconds in the microwave works perfectly.
More delicious lemon recipes
If you love this recipe, give these family favorites a try next!
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
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I made these this morning and they turned out perfectly moist and tender. Just the right amount of lemon! Loved the addition of the poppy seeds too!
So happy you enjoyed! Thanks so much for your comment!