Homemade Lemon Poppyseed Muffins

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Lemon Poppy Seed Muffins are super sweet and bursting with bright lemon flavor. Light and airy, they’re the absolute best breakfast food ever. Your family will love them!

Oh Muffin, why do we love you so much? Is it a lemon? Maybe, poppy seeds? Yes Yes. There’s something wonderful about this magical combination of fresh lemon and poppy seeds. While it might not be the most balanced breakfast, there’s nothing better than one of these muffins to start the day right. Hey, it’s so much healthier than donuts. So, we don’t even feel bad about it. Definitely keep a batch of these on hand and hide some from the rest of the family to make sure you get your fair share as these disappear quickly.

muffin liners

A paper liner is standard. If you’re in a pinch and don’t have any muffin tins, be sure to spray the muffin tins really well to prevent sticking. Even better, buy silicone muffin liners and you’ll never run out of them again!

Dairy-Free Lemon Poppy Seed Muffins

You can make these muffins completely dairy-free if you want. Replace milk, yogurt, and butter with your favorite plant-based alternatives. The higher the fat content, the better.

Lemon Drop Glaze

This lemon icing glaze turns these muffins into a delicious dessert. You can always simply put a light glaze on them to make them less sweet, or you can omit the glaze entirely.

how many lemons do i need

On average, 1 lemon contains about 1/4 cup of lemon juice and 1 tablespoon of zest. The actual amount may vary depending on the size and juiciness of the lemon. This recipe calls for a total of 1/4 cup lemon juice and 2 tablespoons lemon zest. We recommend purchasing 2 lemons for this recipe.

How do I make a dome on my muffins?

The key to a perfectly domed muffin top is to blast the batter with heat when you first put it in the oven, then let it finish baking in a slightly cooler oven. This will release the steam in the muffins quickly, allowing the muffins to expand quickly and form a perfect dome. 450 degrees Fahrenheit is the perfect temperature to start making muffins. After about 7 to 10 minutes, reduce the heat in the oven to 350°F. Watch carefully for the muffins to finish baking as ovens vary slightly so your cooking time may vary excellently. Take the muffins out once they are golden brown on top.

Lemon Poppy Seed Muffins in a Muffin Pan.

freezing instructions

The muffins freeze beautifully. Make sure your muffins are completely cooled before storing them in an airtight container in the refrigerator for up to 3 months. Thaw at room temperature.

storage instructions

Store any leftovers in an airtight container at room temperature for up to 5 days.

If you liked this recipe, you might be interested in these other delicious muffin recipes:

Lemon Poppy Seed Muffins in a Muffin Pan.

Lemon Poppy Seed Muffins are super sweet and bursting with bright lemon flavor. Light and airy, they’re the absolute best breakfast food ever. Your family will love them!

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material

  • 3/4 cup brown sugar
  • 6 tablespoon melted butter
  • 3 big Egg
  • 1 cup plain yogurt (or vanilla)
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon Salt
  • 2 cup all purpose flour
  • 1/4 cup milk
  • 3 tablespoon poppy seeds
  • 1 tablespoon lemon peel
  • 1 tablespoon lemon juice

lemon sugar glaze (optional)

  • 1 cup powdered sugar
  • 2-3 tablespoon lemon juice
  • 1 tablespoon lemon peel


  • Preheat oven to 450°F and line muffin tins with 12 liners. Lightly grease the liners with nonstick cooking spray.

  • In a large mixing bowl, using a hand mixer, beat butter, sugar, and eggs for about 2 minutes.

  • Add yogurt, baking powder, salt, lemon juice and vanilla extract and mix well.

  • Gradually add half of the flour and beat with a hand mixer until just combined, then add the milk and beat to combine. Scrape down the bottom and sides of the bowl, and add the remaining flour until just combined. Stir in poppy seeds and 1 tablespoon lemon zest.

  • Divide batter evenly among 12 muffins, nearly filling the tops.

  • Bake in preheated oven for 10 minutes, then reduce oven temperature to 350°F and continue to bake for 8-10 minutes, or until toothpick inserted in center comes out clean.

  • Allow muffins to cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

  • Drizzle with lemon sugar glaze.

Lemon Drop Glaze

  • In a small bowl, combine powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Stir until the mixture is smooth. Add extra lemon juice if you prefer a thinner consistency.

Serve: 1muffin | Calories: 265kcal | carbohydrate: 42G | protein: 5G | fat: 9G | Saturated fat: 5G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Trans fat: 0.2G | cholesterol: 65mg | sodium: 177mg | Potassium: 188mg | fiber: 1G | sugar: 25G | Vitamin A: 272unit | Vitamin C: 3mg | calcium: 117mg | iron: 2mg

Homemade Lemon Poppy Seed Muffins