Lemon Poppy Seed Muffins

If you’re a fan of lemon muffins with a bright citrus flavor and a tender texture, this is the perfect lemon poppy seed muffin recipe to bookmark. These moist lemon poppy seed muffins have the best flavor, a slight crunch from a generous amount of poppy seeds, and a soft, fluffy crumb thanks to a balance of simple ingredients like Greek yogurt, melted butter, and fresh lemon juice. Whether you’re using regular lemons or Meyer lemons for a stronger lemon flavor, this recipe delivers every time.

Let’s get into how to make the best lemon poppy seed muffins for your next brunch or afternoon snack.

These muffins can be enjoyed throughout the year, but they are especially welcomed during spring and summer to complement the warmer weather flavors. Whether you enjoy them warm from the oven or save one for a cozy afternoon tea, these easy lemon poppy seed muffins are here to brighten your day!

Why You'll Love This Recipe

• Common Ingredients: Uses mostly simple ingredients you likely already have
• Amazing Flavor: Bursting with zesty lemon flavor and just the right amount of sweetness
• Meal-Prep: Freezes beautifully for a make-ahead treat

Ingredients

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Dry Ingredients (mixed in medium bowl):

• All Purpose Flour: All-purpose flour is the perfect middle ground for a tender crumb that’s still strong enough to support mix-ins like poppy seeds. You can replace up to ¼ of the flour with almond flour for a nuttier flavor and a more delicate texture. For a whole-grain option, use white whole wheat flour, but the muffins may be a bit denser.
• Poppy Seeds: Adds a nutty flavor and a signature slight crunch to every bite. Their subtle texture pairs beautifully with the soft, tender muffin.
• Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Using both gives the best lift and creates a nice domed top.
• Table Salt: Enhances all the other flavors, especially the sweetness and lemon. A little salt balances the bright citrus and sugar beautifully.

Wet Ingredients (mixed in large bowl):

• Unsalted Butter: Adds moisture, richness, and flavor. Butter gives the muffins a warm, comforting flavor and soft crumb. Substitute butter with coconut oil or avocado oil for a dairy-free option. You can also use olive oil for a more savory note or vegetable oil for a neutral taste.
• Granulated Sugar: Sweetens the muffins and helps with browning. Granulated sugar caramelizes slightly during baking for that golden finish. You can substitute sugar with coconut sugar (adds a caramel note), or honey/maple syrup (reduce other liquid slightly if using these).
• Large Eggs (room temperature): Bind the ingredients and help the muffins rise. Eggs provide structure and richness, making muffins fluffy yet tender. For egg-free, try ¼ cup Greek yogurt or mashed banana per egg. You can also use a flax egg (1 tablespoon flax + 3 tablespoon water per egg).
• Greek Yogurt: Adds tang, moisture, and richness to create tender muffins. The acidity helps activate the baking soda and creates a soft texture. Greek yogurt can be substituted with sour cream, buttermilk or plain yogurt. 
• Milk: You can use any kind of milk you like, such as whole milk, coconut milk, oat milk, etc. Today I used almond milk. Milk helps loosen the batter and keeps the muffins moist. 
• Fresh Lemon Juice: Brings in the classic lemon flavor and adds acidity for rise and brightness. Real lemon juice gives muffins a bright citrus flavor that bottled just can’t match. Use Meyer lemons for a sweeter citrus note. Bottled juice works in a pinch, but it’s not ideal.
• Fresh Lemon Zest: Adds bold, aromatic lemon flavor. The zest contains essential oils that pack more lemon flavor than the juice!
• Vanilla Extract: Rounds out the lemon flavor with a warm, sweet note. A touch of vanilla makes the muffins taste bakery-worthy.

Lemon Glaze Ingredients:

• Powdered Sugar
• Lemon Juice

See recipe card for quantities.

How to Make Lemon Poppy Seed Muffins

• Preheat oven to 375°F for the best texture and taller muffin tops. Line a 12-cup muffin pan with paper liners or grease with butter or oil.
• In a medium bowl, whisk together your dry ingredients—flour, poppy seeds, baking powder, baking soda, and salt.

• In a separate bowl or large bowl, whisk together your wet ingredients—melted butter, sugar, eggs, Greek yogurt (or sour cream), milk, lemon juice, lemon zest, and vanilla extract.

• Add the dry mixture to the wet and fold until just combined. Don’t overmix! A few streaks of flour are okay—this helps prevent dry muffins.

• Use an ice cream scoop or spoon to divide the muffin batter evenly between the muffin cups—about ¾ full.
• Bake for 18–20 minutes, or until the tops are golden brown and a toothpick comes out clean.

• Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

• Mix together 1 cup of powdered sugar with 1-2 tablespoon fresh lemon juice until combined and smooth. 
• Use a spoon to drizzle the glaze on the muffins. The glaze will harden a bit within a few minutes. 

How To Serve

Lemon poppy seed muffins are delightfully versatile and can be served in a few different ways depending on the vibe you’re going for, cozy, elegant, or just a casual brunch. Here’s how to serve them and what to pair them with:

Elegant Brunch Display: Arrange muffins on a tiered cake stand or a wooden board with fresh berries (blueberries, raspberries or blackberries), a bowl of Greek yogurt drizzled with honey, and mini pots of jam or marmalade. Garnish the cake stand with lemon slices or edible flowers for a pretty touch.

On the Go or Packable Snack: Wrap the muffins individually in parchment or keep in an airtight container for a grab-and-go breakfast or midday treat. Perfect for lunchboxes, picnics at the park or on the beach.

Pairings

Drinks:

• Coffee: A rich cup of black coffee or a vanilla latte pairs beautifully with the sweet-tart balance of the muffins.
• Tea: Earl Grey, chamomile, or lemon-ginger tea bring out the citrus notes.
• Sparkling water with lemon for a light, refreshing pairing.

Savoring Pairings:

• Soft scrambled eggs or quiche. Something creamy and savory balances the bright muffins.
• Smoked salmon and cucumber bites on toast or crackers.
• Avocado toast with flaky sea salt and a squeeze of lemon.

Sweet Pairings:

• Fruit salad with honey and mint.
• Blackberry yogurt parfaits layered with granola.
• Frozen Greek yogurt or lemon sorbet for a warm-weather treat.

Storage

Once your baked muffins are completely cool, store them in an airtight container at room temperature for up to 3 days. You can also wrap them in plastic wrap and freeze for up to 3 months.

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Print Recipe

Lemon Poppy Seed Muffins Recipe

Here’s a bright and zesty Lemon Poppy Seed Muffins recipe that’s soft, fluffy, and bursting with lemon flavor. Perfect for brunch, breakfast, or an afternoon pick-me-up.

Prep Time15 minutes mins

Cook Time20 minutes mins

Cool Time5 minutes mins

Total Time40 minutes mins

Course: Breakfast, Side Dish, Snack

Servings: 12 servings

Author: Tiffany

Ingredients

For The Muffins

• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup plain Greek yogurt or sour cream
• ¼ cup milk any kind
• ¼ cup fresh lemon juice about 2 lemons
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For The Lemon Glaze

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

Instructions

• Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
• In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
• In a large bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, mixing well after each.
• Stir in the Greek yogurt, milk, lemon juice, lemon zest, and vanilla extract until well combined.
• Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix.
• Divide batter evenly among the muffin cups (about ¾ full each).
• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• Optional Glaze: Mix powdered sugar and lemon juice until smooth and drizzle over cooled muffins.