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.

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Resting time 1

Total Time 1 30

Servings muffins

Calories 218

Author Kim

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

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.

This recipe was originally published April 2015 and was republished with changes to the recipe, new photos and helpful tips May 2025.

Nutrition