These lemon poppy seed muffins are soft and moist with a light crunch. They are easy to make and bursting with lemon flavor! Two lemon poppy seed muffins stacked on a muffin pan.

Why this recipe is so great:

  • Quick and easy to make – This recipe is completely made by hand with just a few simple ingredients.
  • Perfect texture – The texture is soft, fluffy, and stays moist for days.
  • Great taste – The taste is bright and zesty. The muffins are just sweet enough to balance the tart and tangy lemon flavor.

A pan of lemon poppy seed muffins on a marble surface with flowers.

How to make lemon poppy seed muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, poppy seeds, baking powder, baking soda, and salt.
  2. In a large bowl, combine the sugar and lemon zest until fragrant.
  3. Then whisk in the melted butter, eggs, sour cream, fresh lemon juice, milk, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix together until just combined. Spoon the batter into a paper-lined muffin pan. Bake at 425F for 5 minutes, then reduce the oven to 350F and bake for another 15 minutes.

Process picture of how to make lemon poppyseed muffins.

Substitutions:

  • Butter – The melted butter can be replaced with vegetable oil, avocado oil, or EV olive oil.
  • Eggs – The eggs can be substituted with 2 flax eggs or 1/2 cup of unsweetened applesauce.
  • Sour cream – Greek or regular yogurt can be used instead.
  • Milk – Any kind of milk can be used including plant-based milk.

How to store:

Lemon poppy seed muffins can be stored in an airtight container at room temperature for up to 4 days.

How to freeze:

Once the muffins are completely cooled, transfer them to a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for an hour. Warm up in the microwave for 15-30 seconds before serving if desired. A lemon poppy seed muffin with a big bite taken out of it.

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Lemon Poppy Seed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 12
  • Category: breakfast
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These lemon poppy seed muffins are soft and moist with a light crunch. They are easy to make and bursting with lemon flavor!

Ingredients

  • 1 cup (200g) granulated sugar
  • zest 2 lemons
  • 1/2 cup (114g) unsalted butter, melted and cooled
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • ¼ cup (60ml) milk
  • ¼ cup (60ml) fresh lemon juice
  • 2 cups (250g) all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp poppy seeds

Instructions

  1. Preheat oven to 425F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, toss together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the sugar and lemon zest. Rub the mixture between your fingers to release the oil. The sugar will be pale yellow and very fragrant.
  4. Then whisk in the melted butter, eggs, sour cream, fresh lemon juice, milk, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients and mix together until just combined. Spoon the batter into the prepared muffin pan.
  6. Bake at 425F for 5 minutes, then reduce the oven to 350F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 4 days.

How to freeze:

Once the muffins are completely cooled, transfer them to a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for an hour. Warm up in the microwave for 15-30 seconds before serving if desired.

Substitutions:

  • Butter – The melted butter can be replaced with vegetable oil, avocado oil, or EV olive oil.
  • Eggs – The eggs can be substituted with 2 flax eggs or 1/2 cup of unsweetened applesauce.
  • Sour cream – Greek or regular yogurt can be used instead.
  • Milk – Any kind of milk can be used including plant-based milk.

Recipe very slightly adapted from The Recipe Critic.