These Lemon Poppy Seed Muffins are fluffy with the perfect balance of tart and sweet flavors! They’re so easy to make, and the light texture and bright lemon taste make them an ideal spring and summer breakfast treat.
Lemon Poppy Seed Muffin Recipe
Lemon Poppy Seed Muffins are some of my favorites and the flavors of these muffins transport me right to sunny spring days! These bakery-worthy muffins are the perfect addition to a weekend brunch or to simply have on hand for a quick weekday breakfast or snack.
All of the ingredients come together in one bowl. First, we combine the melted butter and sugar, add the remaining wet ingredients, mix in the dry ingredients, and then bake for under 20 minutes. Serve them alongside a cup of tea and enjoy!
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Ingredients
These Lemon Poppy Seed Muffins come together so quickly, and in one bowl! Here are the simple ingredients that you’ll need:
- Butter, Sugar, and Eggs
- Milk – Whole milk or 2% milk work best for this muffin recipe.
- Vanilla Extract
- Flour, Baking Powder, and Salt
- Lemon Zest and Lemon Juice – The zest combined with the juice gives the right amount of lemon flavor.
- Poppy Seeds
How to Make Lemon Poppy Seed Muffins
These muffins could not be easier to make! They can be made entirely in one bowl and have a quick baking time. Here’s how to make Lemon Poppy Seed Muffins:
- Preheat the oven to 400 degrees F.
- Combine the melted butter and sugar, and then add the eggs one at a time.
- Stir in the milk and vanilla.
- Add the remaining ingredients and mix until smooth.
- Scoop the batter into a muffin tin that has paper liners and bake for 15-17 minutes or until a toothpick comes out clean.
- Cool on a wire rack and Enjoy!
TIP: Be sure to mix the ingredients just until well combined. Don’t overmix the batter!
Topping & Pairing Ideas
Streusel Topping – Make a streusel topping for the muffins by mixing 1/2 cup flour, 1/3 cup sugar, and 3 Tablespoons melted butter in a small bowl. Crumble the mixture on top of each muffin before baking.
Glaze – Add a simple lemon glaze. Mix 1/2 cup powdered sugar and 1 Tablespoon lemon juice, stir well, and drizzle over the muffin top once they’ve cooled.
Powdered Sugar – A light dusting of powdered sugar over the top of the muffins would be a pretty and tasty touch!
Pairings – I love enjoying muffins alongside fresh fruit, like mixed berries and Greek yogurt. Herbal teas or light roast coffee are delicious drinks with Lemon Poppy Seed Muffins. If you’re looking for something to spread on the muffins, lemon curd or whipped butter would pair wonderfully with the flavors!
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Storing Lemon Poppy Seed Muffins
These muffins are best stored in an airtight container at room temperature for up to 2 days. If you’re storing them for longer, place the airtight container in the fridge for up to 3-5 days and warm them in the microwave for a few seconds before serving.
You can freeze them as well – place them in a freezer bag or airtight container and freeze them for 1-2 months. To serve, thaw them on the counter or lightly microwave them just until warm for the best texture.
More Muffin Recipes
More Lemon Recipes You’ll Love
- Lemon Chess Pie
- Lemon Bar Cookies
- Lemon Blueberry Pancakes
- Lemon Turmeric Cake
- Refreshing Mint Lemonade
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Lemon Poppy Seed Muffins (One-Bowl)
Equipment
Ingredients
- 1/3 cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk whole or 2%
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tablespoons lemon zest
- 1/4 cup lemon juice
- 1 Tablespoon poppy seeds
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the melted butter and sugar.
- Add the eggs one at a time, stirring until each is completely incorporated into the batter.
- Add the milk and vanilla and stir well.
- Add the remaining ingredients to the batter and stir until completely smooth.
- Scoop the batter into 12 prepared muffin cups to almost the top.
- Bake for 15-17 minutes, until the edges of the muffins are golden brown.
- Let cool, serve, and enjoy!
I love a good lemon poppy seed muffin. This is my son’s favorite flavor combo so I’m making them for our weekend brunch. I know he’s going to love them.
Lemon poppyseed is a great combination. I love muffins, and these would be perfect with my morning coffee. Great for batch baking and putting some in the freezer too.
Never tried this Lemon Poppy seed combination ever. My next tea time treat has surely to have these yummy Muffins on my Table Looks soft and moist and perfect snack too.
For some reason, I always think of Spring when I see Lemon poppy seed muffins. These have the bright, fresh taste of lemons that I really love. Plus, they bake up nice and tender.
These lemon poppy seed muffins are the best I’ve ever made! Previously, I always used lemon instant pudding to add moisture, but these muffins are wonderfully moist without it! They also have just the right amount of lemon flavor. Absolutely perfect!
Thanks, Jeri! So glad you enjoyed them. 🙂
I was looking for a delicious sweet treat to go with my cup of coffee, and came across this recipe. Love how quick they were to prepare and bake and they tasted fantastic!
These lemon poppy seed muffins were fantastic! The lemon flavor was refreshing and the poppy seeds added a perfect crunch. Definitely a keeper recipe! Thanks for the recipe!
These muffins were so good! Definitely making them all spring long!
My whole family loved these lemon poppy muffins! So delicious!
Lemon poppy seed is one of my favorite flavor combos. I like this recipe because it has a ton of lemon zest and I think that really adds the slightly floral flavor that you can’t get just from lemon extract.
I brought them to my book club, and they were all gone so fast that I wished I made a double batch.
Thumb up for everyone and they requested I make them again.
Soft and rich in flavor, they are so good.
These are best for muffins lovers, with refreshing flavours from lemon just so wonderful. Thanks for the recipe.