Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup buttermilk; ¼ cup lemon juice; 1 tablespoon lemon zest; 1 tablespoon poppy seeds; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Artisanal Baking Recipes

I absolutely love baking Lemon Poppy Seed Muffins, especially on a weekend morning when I have a little extra time to get creative in the kitchen. The combination of zesty lemon and crunchy poppy seeds creates a beautiful flavor profile that’s both refreshing and comforting. I enjoy pairing these muffins with a cup of tea or coffee, as they make for a perfect afternoon snack. They're also great for sharing with friends or family, bringing a little sunshine to any gathering.

Created by

Anna

Last updated on 2026-01-30T18:22:27.943Z

Baking Lemon Poppy Seed Muffins has become a delightful ritual for me. Recently, I explored different ways to enhance the lemon flavor by experimenting with both fresh juice and zest. The fresh zest really makes a noticeable difference in the aroma, making the muffins even more fragrant and inviting. I also found that using buttermilk instead of regular milk yields a wonderfully tender crumb that everyone seems to enjoy.

I always recommend letting the muffins cool slightly before serving. This allows their flavors to deepen and makes them even more delicious. They're perfect for breakfast or brunch, and trust me, one is never enough! My family loves when I bake these, and now they expect a batch whenever the weather warms up!

Why You Will Love This Recipe
Bright lemony flavor that feels like sunshine in every bite
Crunchy poppy seeds that add a delightful texture
Quick and easy to prepare, perfect for beginners

Perfecting Your Muffins

For the best Lemon Poppy Seed Muffins, use fresh lemon juice and zest. The zest provides an aromatic kick that elevates the lemon flavor, while fresh lemon juice adds the necessary acidity. If you're in a pinch, bottled lemon juice can suffice, but the flavor won't be as vibrant. Ensure your butter is at room temperature to achieve a creamy texture when creaming it with sugar; this step is crucial for helping the muffins rise properly.

When combining your wet and dry ingredients, mix until just incorporated. Overmixing can lead to dense muffins, which defeats the purpose of that light, fluffy texture we all love. Look for visible flour streaks when stopping the mixing process. Gently folding in poppy seeds ensures all muffins have a delightful crunch without disrupting the batter’s airy consistency.

Baking and Cooling Tips

Pay attention to your oven’s calibration. Muffins can dry out quickly if baked at too high a temperature. The recommended temperature of 350°F (175°C) should produce a nicely domed muffin with golden-brown edges. Keep an eye on them around the 18-minute mark, but don’t be shy about giving them the full 20 minutes if necessary; they’re done when a toothpick comes out clean.

Once baked, allow the muffins to cool in the pan for about 5 minutes. This brief rest lets them set, making it easier to remove them without tearing. If you notice them sticking, gently run a knife around the edges to release any stubborn muffins. After transferring to a wire rack, let them cool completely before glazing to ensure the glaze adheres properly and doesn’t melt away.

Ingredients

For the Muffins

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
¼ cup lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

Prepare the Muffin Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in buttermilk, lemon juice, and lemon zest until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing. Fold in the poppy seeds gently.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Prepare the Glaze (optional)

If you’re making the glaze, whisk together powdered sugar, lemon juice, and zest in a small bowl until smooth. Drizzle over the cooled muffins before serving.

Pro Tips

For an extra burst of flavor, consider adding a little extra lemon zest to both the batter and the glaze. You can also try adding blueberries for a delicious twist on the classic recipe.

Ingredient Substitutions

If you're out of buttermilk, replace it with a mixture of milk and vinegar or lemon juice. Simply add 1/2 tablespoon of vinegar or lemon juice to a 1/2 cup measuring cup, then fill with milk until it reaches the 1/2 cup line. Let this stand for about 5 minutes to thicken. Alternatively, plain yogurt can also be used for a similar tangy flavor.

For a dairy-free version, substitute unsweetened almond milk or oat milk in place of buttermilk and use coconut oil or a vegan butter alternative for the softened butter. These adjustments will maintain the moistness and enhance the flavor without compromising the overall texture.

Storage and Freezing

These muffins can be stored at room temperature for up to 3 days in an airtight container, but to maintain their freshness, consider refrigerating them for up to a week. If you decide to freeze them, individually wrap each muffin in plastic wrap and store them in a freezer bag or airtight container. They can last up to 3 months in the freezer.

To reheat, simply pop them in the microwave for about 15-20 seconds or let them thaw overnight in the refrigerator and warm them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. This helps restore their freshly baked taste and texture.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the muffins may not be as tender. To replicate buttermilk, you can add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them for up to 3 months.

→ Can I make these muffins gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure it includes xanthan gum for proper texture.

→ What can I substitute for poppy seeds?

Chia seeds work well as a substitute for poppy seeds, giving a similar crunch and texture to the muffins.