You’ll love every bite of these tangy-sweet and moist lemon poppy seed muffins. It’s a classic flavor, and the same base recipe I use for many other fan-favorite muffin flavors including blueberry muffins and apple cinnamon muffins. Topped with a sweet lemon icing, these citrus-centered muffins make for a special breakfast treat.
One reader, Robin, commented: “This recipe is AMAZING! Thank you so much for providing such tested recipes. I know I can depend on your recipes to be faultless. ★★★★★”
One reader, Prince, commented: “This one is perfection. Light, fluffy, slightly lemony. Great crumb and crust. This one is going in the permanent file! ★★★★★“
Have you ever tried my go-to muffin recipe before? It’s a standard muffin base I use for a variety of flavors, and with a couple simple tweaks, you can go from spiced peach streusel muffins to fresh lemon poppy seed muffins. When you have a solid and forgiving baking recipe, the possibilities are endless.
A healthy dose of poppy seeds give today’s sunshine-sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior.
Why You’ll Love These Lemon Poppy Seed Muffins
- Simple to make with basic baking ingredients
- Loads of sweet-tart fresh lemon flavor
- Soft, tender, and cakey, with the added texture of poppy seeds
- Top with lemon icing or a sprinkling of coarse sparkling sugar for a sweet finish
- As good or better than any lemon poppy seed muffin from a bakery
Why You Need the Following Ingredients
I use this combo of ingredients in many of my muffin recipes:
- Flour: All-purpose flour is the base of this muffin recipe.
- Baking Powder + Baking Soda: These leaveners lift the muffins up, making them soft and fluffy. I’m generous with the baking soda because I want extra lift; there’s enough acid in the batter to neutralize it.
- Salt: Flavor enhancer.
- Poppy Seeds: These itty-bitty seeds add a mild nutty flavor and slight crunch to baked goods. I love them on bagels, too!
- Butter: Creamed butter gives these muffins a cake-like texture; plus, it adds deliciously buttery flavor.
- Brown Sugar & Granulated Sugar: Granulated sugar sweetens the muffins, balancing out the tart lemon. Brown sugar adds a kiss of flavor, plus extra moisture.
- Eggs: Eggs work to bind the ingredients together.
- Sour Cream or Yogurt: You can use either. I typically use full-fat sour cream or low-fat Greek yogurt—both are very creamy.
- Lemon Zest + Juice: Zest the lemon first, before you cut it open and juice it. Much easier than the other way around!
- Vanilla: Pure vanilla extract rounds out the flavor profile of these muffins. I reduce the amount just a bit to make up for the extra liquid from the lemon juice. If you prefer a stronger lemon flavor, you can replace half of the vanilla with lemon extract.
- Milk: You can use pretty much any kind here: whole milk, low-fat, nondairy, or even buttermilk. For the best taste and texture, steer clear of nonfat milk.
Yes. Replace the same amount of poppy seeds in the batter with chia seeds. There is really no taste or texture difference at all.
Yes. You can fold about 1 and 1/2 cups (about 200–250g) of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking. I actually have a recipe for blackberry lemon poppy seed muffins which is very similar to today’s recipe, as well as a lemon blueberry muffins recipe. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
Expect a Thick Batter
The instructions are pretty basic here, and you’ll find them in the printable recipe card below. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape.
There aren’t any add-ins like chocolate chips or berries, so there’s less volume than my other muffin recipes using this same base. As a result, I don’t fill the muffin cups quite as full. You don’t want to fill the muffin pan too high (and yield fewer muffins). Why? Because these muffin tops spread out into mushroom-looking tops when overfilled.
Just divide the batter between 12 cups, using a standard 12-count muffin pan.
The High-Top Muffin Trick
I’ve been using this muffin trick for years and SWEAR by it.
Bake the muffins for just 5 minutes at a high temperature, 425°F (218°C). Then reduce the temperature to 350°F (177°C) for the remaining bake time. This initial burst of heat lifts the muffin straight up, creating a solid dome. Baking at a lower temperature for the rest of the time cooks the center of the muffin.
Plain or Iced Lemon Poppy Seed Muffins
Topping your lemon poppy seed muffins with icing is optional, but it definitely adds some extra lemon flavor. I always add it. This deliciously creamy lemon icing is made from just 3 ingredients, and it’s the same icing I use to top my strawberry lemon poppy seed scones and lemon pound cake. You need confectioners’ sugar, lemon juice, and milk. Two of these ingredients are also used in the muffin batter.
Just whisk everything together in a bowl and drizzle over the baked muffins. If you don’t want to top these with icing, you can sprinkle some coarse sparkling sugar on top before baking.
Lemon Poppy Seed Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Tangy-sweet and tender, lemon poppy seed muffins topped with a sweet lemon icing make for a special breakfast treat that tastes like it came from a bakery.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 Tablespoons fresh lemon zest
- 3 Tablespoons (45ml) fresh lemon juice
- 1 and 1/2 teaspoons pure vanilla extract (see Note about adding lemon extract)
- 1/4 cup (60ml) milk (any kind), at room temperature
Lemon Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) milk (any kind)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.
- With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
- Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.
Notes
- Make Ahead Instructions: For longer storage, freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Cooling Rack
- For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
- Can I Use Chia Seeds Instead of Poppy Seeds? Yes. Replace the same amount of poppy seeds in the batter with chia seeds.
- Vanilla & Lemon Extracts: If you prefer a stronger lemon flavor, you can replace half of the vanilla with lemon extract. (So, use 3/4 teaspoon each vanilla and lemon extracts.)
- Milk: You can use any milk, dairy or nondairy.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Can I Add Berries? Yes. You can fold about 1 and 1/2 cups (about 200g-250g) of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking. I actually have a recipe for blackberry lemon poppy seed muffins which is very similar to today’s recipe, as well as a lemon blueberry muffins recipe. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
- Can I Make This Into a Bread? I find the best success when using this slightly different recipe for lemon poppy seed quick bread. I also have a recipe for a slightly denser lemon pound cake loaf. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
Hi Sally, Can I use your poppy seed muffin recipe to fill 3 small pans…each is 20.3 x 9.8 x 6.3 cm ?
I made this recipe exactly as written and had several problems. I have a standard 12 muffin tin, and I had to use both tins and made 18 muffins. I did not underfill the tins by any means, so I don’t know how this recipe could possibly fit into 12 muffins. Then the baking time. I baked exactly as written, but checked on them seven minutes early. They were overdone! Very disappointed because they are time consuming and use lots of lemon. My oven does not run hot. I’m amazed this recipe as written worked for others.
Hi Jen, it sounds like your muffins were small which is why they burned. This recipe makes 12 standard size muffins, so I wonder if the muffin cups in your pan are slightly smaller and therefore, you got more (and smaller) muffins. Thank you for the feedback, and sorry you had trouble.
Question: is wheat flour okay?
Hi Pam, we haven’t tested this recipe with whole wheat flour, but we do have these whole wheat banana muffins. Let us know how it turns out if you give it a try.
Why are the reviews only 4.4 stars?!?!?? I’m giving it five stars!! Thank you sally!!
⭐️⭐️⭐️⭐️⭐️
Could this recipe be adapted to make 6 jumbo muffins instead of 12 standard sized? Is it simply a matter of using the right pan, or do I need to make adjustments to the amount of baking powder, etc. I love your jumbo bakery style blueberry muffin recipe and make it nearly every week. I’d love to be able to make a lemon poppy seed version! Thank you!
Hi Jill! You can make jumbo muffins with this recipe. Follow the baking instructions from that jumbo blueberry muffin recipe. Enjoy!
Hello. I have mini Bundt cake molds. Can I use this recipe for the mini Bundt cakes, or should I use the Bundt cake recipe instead?
Hi Cindy, you can use this recipe, although we’re unsure of the exact bake time. Enjoy!
Also is your All purpose flour the same as our Plain flour here in the UK we have self raising flour too which already contains raising agents, should I use plain as non of the flour here says all purpose? Many thanks
Hi Janice, we recommend using the plain flour, not the self raising flour. Hope you enjoy the muffins!
Excellent recipe! Perfect for fall baking. The cake itself was beautiful, moist, fluffy, perfect crumb.
Are your temperatures for fan ovens? Just so I know to reduce temperatures by 10 degrees? Thankyou kindly
Hi Janice, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Can I make Jumbo muffins with your 12 (count) Lemon Poppyseed muffins recipe?
Hi Doreen, absolutely. See recipe notes for jumbo baking details. Enjoy!
I love this recipe! I usually double it , which actually gets me 24 full size and 24 mini muffins. They freeze great
For the very first time I followed the recipe exactly. The muffin texture is light and fluffy, however it doesn’t really taste lemony at all. With the icing it adds some lemon taste. I will try next time with lemon extract. Thank you !
Best lemon & poppy seed muffin. Thanks
Hi! Excited to try this recipe for a bridal shower this weekend!
If I wanted to double it, would I be able to simply double the ingredients? Or should I make two separate batches? Thanks so much!
Hi Asha, for best results, we recommend making 2 separate batches rather than doubling. Hope it’s a hit!
Hi Sally! I made these and they were so delicious! The lemon poppy seed muffin recipe in your book has somewhat significantly different proportions of things and no milk at all and the batter was so thick I had to scrape it into the muffin cups. Is there one that you would recommend using?
Hi Kim! The recipes are different. The version in my first book is heartier, and a little denser. These are lighter and fluffier. It depends which texture you like better!
Hi again Sally! Just wondering what happens if we melt the butter instead? Will it cause dryness? Thank you for sharing such amazing recipes!
Hi Daniela, all refrigerated items should be at room temperature so the batter mixes together easily and evenly. If you’re interested, you can read more on how Room Temperature Ingredients Make a Difference. We hope you enjoy the muffins!
How many calories per muffin please
Hi Carol, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi this looks delicious, can I use lemon as well as lime, and also not use poppyseeds?
Hi Lilly, you can definitely leave the poppy seeds out. We haven’t tried incorporating lime here, but let us know how they taste if you do!
do we have to put milk or can we put water?
Hi Sofia, no, we do not recommend using water in place of the milk.
I made it and it was perfect
This one is Perfection. Light, fluffy, slightly lemmon-y. Great crumb and crust. This is going in the permanent file!
Can I use greek yoghurt instead of sour cream/plain yoghurt? I’ve seen other recipes that use it but I don’t know how much of a difference it would make. Thank you!
Hi Mirai, you definitely can!
Easy great recipe. I used coconut milk and sour cream. Worked well. Great flavor
Can you make these into mini muffins? If so at what temperature should they be baked?
Hi Anna, For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
I love how freshly baked muffin tops are crispy when they first come out of the oven. But as soon as I store them in a sealed container, the tops are no longer crispy. Is there a way to keep the muffins so they stay crispy? Thank you!
Hi Alkie, you can leave the corner of your container cracked open just a bit to prevent too much moisture from getting in. Hope this helps!
I loved this recipe! I used dairy free yogurt instead of sour cream and it worked great!
I could tell these were going to be amazing at the batter stage!
So delicious and easy recipe to follow, t
Very delicious and fluffy, but mine came out with flat tops. Why is this? I don’t think it’s my baking powder. I’ve made many if your muffins and they came out fluffy. Nonetheless still delisb
Hi Josie, were the muffin liners overfilled by chance? (Note that we don’t fill these quite as full as our other muffin recipes.) If they’re overfilled, they can flatten out on top. Was the batter nice and thick too? We’re glad you still enjoyed them!
Perfection!
Thank You!
Looking forward to trying this recipe! However I’d like to make a layer cake instead of muffins, any suggestions?
Hi Michaela! We would use our lemon layer cake recipe instead – you can add poppy seeds to that recipe. Happy baking!
Thank you! How many poppy seeds would you recommend for that recipe?
I loved this recipe, it turned out great. Thanks! Any pointers on how to tweak it if replacing sugar with stevia and plain yogurt with 2%?
Hi Anjie, For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for stevia.