These Lemon Poppy Seed Muffins are the perfect sweet treat for breakfast, brunch or snack. Make this recipe for moist, tender muffins packed with fresh lemon and poppy seeds!
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Calling all muffin lovers! These Lemon Poppy Seed Muffins are the PERFECT sweet treat – they’re easy to make, they’re packed with real lemon flavour and poppy seeds, and they’re topped with a super easy lemon glaze! Bake them to golden brown perfection with all my muffin-baking pro tips (in the blog post below!)!!
Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.
How to make the perfect lemon poppy seed muffins
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Use real lemon! For lemon recipes avoid the bottled lemon juice you can buy at the grocery store and opt for a real lemon. Grate the zest into the batter for an intense lemon flavour!
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Looking for more muffin recipes? You’ll LOVE these Best Ever Banana Nut Muffins, these Classic Chocolate Chip Muffins, and these Healthy Pumpkin Oat Muffins!
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I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
Kitchen Products I recommend:
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
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Lemon Poppy Seed Muffins
Recipe: Ingredients
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 4 eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup milk
- 2 tablespoons lemon juice
- zest of one lemon
For the glaze:
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
- Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
- In a large liquid measuring cup, measure the milk and the oil.
- Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
- Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
- Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool in their tins until almost completely cooled.
- Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
- Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I used the juice and rind of 1 lemon. Nice light flavour. The next time, I will use 2 for a more intense flavour. It made 20 perfect muffins at 22 minutes.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback.
Enjoyed these muffins. I didn’t change much, but used buttermilk instead of milk, added zest from 4 lemons and a dash of lemon extract. They were delicious. Looking forward to trying more recipes.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!