Lemon Poppy Seed Muffins
These lemon poppy seed muffins are soft and moist with a light crunch. They are easy to make and bursting with lemon flavor!
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.
How to make lemon poppy seed muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and lemon zest until fragrant.
- Then whisk in the melted butter, eggs, sour cream, fresh lemon juice, milk, and vanilla extract.
- 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.
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.
You might also like:
- Lemon Pound Cake
- Lemon Sugar Cookies
- Lemon Bars with Shortbread Crust
- Whole Lemon Pie
- Lemon Meringue Pie
Did you make this recipe? Please kindly leave a comment with your star rating below.
Lemon Poppy Seed Muffins
These lemon poppy seed muffins are soft and moist with a light crunch. They are easy to make and bursting with lemon flavor!
Ingredients
- 2 cups (250g) all purpose flour
- 2 Tbsp poppyseeds
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (150g) granulated sugar
- zest of 2 lemons
- 1/2 cup (114g) unsalted butter , melted and cooled
- 2 large eggs
- 1/2 cup sour cream, or greek yogurt
- 1/4 cup fresh lemon juice
- 1/4 cup (60ml) milk of choice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425F. Line a muffin pan with paper liners and set aside.
- In a medium bowl, toss together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.2 cups (250g) all purpose flour, 2 Tbsp poppyseeds, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- 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.3/4 cup (150g) granulated sugar, zest of 2 lemons
- Then whisk in the melted butter, eggs and sour cream.1/2 cup (114g) unsalted butter, 2 large eggs, 1/2 cup sour cream
- Whisk in the fresh lemon juice, milk, and vanilla extract.1/4 cup fresh lemon juice, 1/4 cup (60ml) milk of choice, 1 tsp vanilla extract
- Add the dry ingredients to the wet ingredients and mix together until just combined. Spoon the batter into the prepared muffin pan.
- 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.
Calories: 235kcal, Carbohydrates: 30g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 208mg, Potassium: 71mg, Fiber: 1g, Sugar: 13g, Vitamin A: 345IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 1mg
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Recipe very slightly adapted from The Recipe Critic.
Can you put a lemon sauce on the muffins?
Like a lemon curd or glaze on top of the muffins after they are baked? Sure, I don’t see why not:)
Excellent recipe! Used oil and subbed an egg with cornstarch. Super moist and a bit dense, but that’s how I like it. Probably would have been fluffier sticking to the original.
Muffins turned out wonderful &very moist the only thing I changed out was lemon extract in lieu of vanilla very good muffins lily, delicious 😋
Thank you, Carol:) Enjoy the muffins and have a great week!
The muffins came out wonderful & enjoyed by all the family. Another Little Sweet Baker recipe success!!
Aww, thanks Liz! You are too kind:) xoxo
Ok, so I altered this a little because I forgot to buy lemons, and they don’t carry poppyseed at the store where I live (there’s only 1 store). So instead I used the zest and the juice of 1 large Naval orange. I reduced the sugar to 3/4 cup (but I could have kept it at 1 cup) and zested and juiced another orange to make a glaze that I topped them with after the muffins cooled. (I would use half the juice next time.) They were lovely little orange glazed muffins. I love your muffin recipes so much because even when you have to alter them, they turn out so nicely!
Baked really well and smells really good. I made them for my husband for Christmas breakfast, so we’ll see how it goes!
Thank you for your review. I hope you and your husband enjoy the muffins and merry Christmas!
Hello Lilly. These muffins baked up beautifully and were enjoyed by all. I used a rectangle mini loaf and muffin paper. Thank you for the wonderful blog, pictures, and recipes.
You’re very welcome, Birdie! Thank you for your kind words. xoxo