Lemon Poppy Seed Muffins
These lemon poppy seed muffins are soft, citrusy, and packed with fresh lemon flavor in every bite. They’re perfect for breakfast or a quick snack.
Spring is here, and that always makes me think of fresh lemons! I use them in as many recipes as possible like our honey lemonade, lemon ricotta pancakes, and lemon poppy seed scones.
It only made sense to add my bakery-style lemon poppy seed muffins to the list. They’re soft, fluffy, and packed with plenty of lemon flavor.
The poppy seeds add a tiny bit of crunch without being overpowering.
These muffins are more tender than a typical muffin you’d get from a bakery and have just the right amount of sweetness without being overly sweet.
If you love fresh lemon flavor, you’re going to love these! The recipe is straightforward and fairly easy to follow.
Tips for the Best Muffins
- Don’t overmix. Mix the wet and dry ingredients just until there are no flour streaks. Overmixing can make the muffins dense.
- Use room temperature ingredients. Cold milk, eggs, sour cream can cause the butter to firm back up.
- Lemon juice matters. Fresh lemon juice is worth it. Bottled lemon juice doesn’t give you the same fresh citrus flavor.
- Watch the bake time. All ovens are different. Start checking around the 15-minute mark once you reduce the temperature.
Do I need to soak the poppy seeds first?
Nope, not for this recipe. Some recipes call for soaking poppy seeds in milk to soften them, but I don’t do that for these muffins.
Can I use chia seeds instead of poppy seeds?
Yes! Chia seeds work as a one-to-one swap.
Can I add blueberries to these muffins?
You sure can! Fold in about ¾ to 1 cup of blueberries after the batter is completely mixed. Fresh or frozen both work just don’t thaw frozen blueberries, or they’ll bleed into the batter.
How can I give these muffins more lemon flavor?
We think these lemon poppy seed muffins are pretty perfect just the way they are, but some people may want more lemon flavor. It’s easy to add and you have options. Here are a few ways:
Brush with lemon juice. While the muffins are still warm, brush the tops with a little fresh lemon juice just before glazing.
Add more zest. Lemon zest packs more flavor than juice, and it doesn’t affect the batter texture. You can bump it up to 2 tablespoons if you want.
Use lemon extract. Just ½ teaspoon of lemon extract (not lemon oil) goes a long way. Add it along with the vanilla extract.
Storage
Refrigerate any leftover muffins, and they’ll keep for about 4-5 days.
To freeze, wrap each muffin in plastic wrap then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw them overnight in the fridge or microwave for 15-20 seconds.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- ½ cup whole milk, room temperature
- ¼ cup fresh lemon juice, about 1-2 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
To Make the Muffins:
- Preheat the oven to 425°F (220°C). Line two 12-count muffin pans with paper liners or grease the pan.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.2 cups all-purpose flour1 tablespoon poppy seeds1 teaspoon baking powder½ teaspoon salt½ teaspoon baking soda
- In another bowl, beat the sugar and butter until lightened in color and creamy.½ cup unsalted butter¾ cup granulated sugar
- Add the eggs, sour cream, milk, lemon juice, lemon zest, and vanilla. Mix until well combined.2 large eggs½ cup sour cream½ cup whole milk¼ cup fresh lemon juice1 tablespoon lemon zest1 teaspoon vanilla extract
- Add the dry ingredients to the wet and mix until no streaks of flour remain. The batter will have a thick, fluffy texture.
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake for 5 minutes at 425°F (220°C), then lower the oven to 350°F (175°C) and bake for an additional 15 to 17 minutes. A toothpick inserted in the center should come out clean when the muffins are done.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
To Make the Glaze:
- Whisk the powdered sugar and lemon juice together until smooth. Drizzle over freshly baked muffins.1 cup powdered sugar2 to 3 tablespoons fresh lemon juice
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin with glaze. Actual calories will vary.
- Pans: You will need two muffin pans or will need to reuse the same pan. This recipe makes about 16 muffins total depending on how full you fill the muffin tins.
- Use fresh lemon: If possible, use fresh lemon juice. Bottled juice works in a pinch but doesn’t taste the same.
- Check bake time: Start checking for doneness around the 15-minute mark after lowering the oven temp.
- No soaking needed: No need to soak the poppy seeds unless you’d like to take the extra step.
- Chia seed swap: Chia seeds can be used instead of poppy seeds in equal amounts.
- Add blueberries: Add ¾ to 1 cup of blueberries if you’d like. Use them fresh or frozen and unthawed.
- Extra lemon flavor: Add extra zest, ½ teaspoon lemon extract, or brush warm muffins with lemon juice.
- Refrigerate leftovers: Store leftovers in the fridge for 4 to 5 days.
- Freeze for later: Wrap individually and store in a freezer-safe bag for up to 2 months.