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Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins are soft, moist, and bursting with bright citrus flavor. The combination of fresh lemon zest, tart lemon juice, and crunchy poppy seeds makes these muffins the perfect breakfast treat or afternoon snack. Lightly sweet and topped with a simple lemon glaze, they’re irresistible!

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp poppy seeds
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup buttermilk (or milk with 1 tbsp lemon juice)
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 23 tbsp fresh lemon juice

Instructions

1. Preheat & Prepare:

  • Preheat oven to 375°F (190°C).
  • Line a 12-cup muffin tin with paper liners or grease with cooking spray.

2. Mix Dry Ingredients:

  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

3. Mix Wet Ingredients:

  • In another bowl, whisk sugar, melted butter, eggs, buttermilk, lemon juice, lemon zest, and vanilla extract until smooth.

4. Combine Batter:

  • Gradually fold the wet ingredients into the dry ingredients until just combined (do not overmix).

5. Bake the Muffins:

  • Divide batter evenly among the muffin cups.
  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  • Let muffins cool for 5-10 minutes before glazing.

6. Make the Lemon Glaze:

  • Whisk together powdered sugar and lemon juice until smooth.
  • Drizzle over cooled muffins.

7. Serve & Enjoy!

  • Best enjoyed fresh but can be stored in an airtight container for up to 3 days.


Notes

✔ Extra Moist Muffins: Replace half the butter with Greek yogurt for a softer texture.
✔ Make It Healthier: Use half whole wheat flour for added fiber.
✔ Storage: Freeze muffins for up to 3 months and thaw at room temperature.