Try these super easy and delicious Lemon Poppy Seed Muffins with lots of lemon flavor, topped with a tasty lemon glaze. Sweet but not too sweet, with distinct acidity and flavor from both lemon juice & zest.
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I love a good muffin, as you probably know by now. This recipe is based on my all-time best muffin recipe for Vanilla Muffins, and similar to my Lemon Muffins.
But these Lemon Poppyseed Muffins have a twist! Or two, actually. First, poppy seeds - second, a delicious lemon glaze.
Why you will love this recipe
- It's quick and all done in under 1 hour (incl. cooling time)
- It's easy with a few simple steps
- Lots of lemon flavor for a burst of taste
- Balanced acidity so they're not too sweet
What you need to make them
Ingredient notes & substitutions
- Powdered sugar: If you don't have any, you can make it yourself
- Butter: I used salted butter. If using unsalted butter, add a pinch of salt.
- Lemons: Fresh lemons are a must! You will need about 3 for this recipe (juice + zest), but depending on their size & juiciness you might need more or less.
- Vanilla extract can be swapped for vanilla sugar or vanilla powder.
- Poppy seeds add flavor & texture, but can be skipped
How to make them
- Place butter and sugar in a large bowl and mix until fluffy
- Add eggs and vanilla extract
- Mix until fluffy
- In a separate bowl, mix together flour, baking powder, lemon zest and poppy seeds
- Add dry ingredients and lemon juice to the batter. Mix until just combined.
- Add milk
- Stir until smooth, but not more
- Fill a lined muffin tin ¾ of the way up
- Bake 16-20 minutes, until done, then set aside to cool down
- Meanwhile, make the glaze
- Mix in lemon juice with powdered sugar until the consistency is just right - runny enough, but not too runny
- When the muffins are cool, top with lemon glaze
Tips & tricks
- Cream butter and sugar well - basically, mix until soft, creamy, and fluffy
- Use room temperature butter to make the creaming process quicker
- If the batter breaks - don't worry, it will come together in the oven and will still be tasty
- Place muffins on a wire rack to cool to make the process quicker
- Add a little lemon juice at a time to the glaze to avoid it becoming too runny
- For the prettiest lemon drizzle fill a plastic bag with glaze and cut a small hole in the corner
- Store Lemon Poppy Seed Muffins in room temperature in an air tight container. They're good for up to 4-5 days.
- Freeze muffins to keep them for up to 3 months - I recommend freezing without the glaze and adding it after thawing
Recipe FAQ
Are poppy seeds safe to eat?
Yes, poppy seeds are safe to eat.
Do poppy seeds affect the taste of a lemon poppy seed muffin?
Yes, poppy seeds affect the flavor slightly. They add a nutty flavor which creates more depth of flavor.
Can you freeze muffins?
Yes, you can freeze muffins. Freeze in plastic bags or other air tight containers. Muffins are good in the freezer for at least 3 months.
More quick & easy muffin recipes
Looking for more tasty muffin recipes?
- Raspberry Muffins
- Cinnamon Muffins
- Cinnamon Apple Muffins
- Pistachio Muffins with Real Pistachios
- Raspberry White Chocolate Muffins
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Lemon Poppy Seed Muffins
Print RateServings: 12 muffins
Calories: 340kcal
Prep time: 12 minutes
Cook time: 23 minutes
Cooling time 25 minutes
Total time: 1 hour
Ingredients
Lemon Poppy Seed Muffins
- 1 cup salted butter at room temperature, cut in small pieces
- 1 cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 3 tablespoon lemon zest
- 2 tablespoon poppy seeds
- 4 tablespoon fresh lemon juice
- 1 cup milk at room temperature
Lemon Glaze
- ¾ cup powdered sugar
- 2 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place sugar and butter in a large bowl and mix until fluffy.1 cup salted butter, 1 cup sugar
- Add the eggs and vanilla extract and mix until fluffy.2 eggs, 1 teaspoon vanilla extract
- In a separate bowl, mix together flour and baking powder. Then add lemon zest and poppy seeds and mix well. Add to the egg, butter & sugar mixture followed by the lemon juice, then mix just enough for it to be well blended.2 cups all-purpose flour, 2 teaspoon baking powder, 3 tablespoon lemon zest, 2 tablespoon poppy seeds, 4 tablespoon fresh lemon juice
- Add milk, and mix until just smooth - not more.1 cup milk
- Scoop batter into muffin liners, filling them ¾ of the way up.
- Bake in the middle of the oven for 16-20 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done. When done, allow to cool down before adding the glaze.
- To make the glaze, place powdered sugar in a bowl and add half of the lemon juice. Mix until sugar is dissolved then add more lemon juice until consistency is just right. It should be thin enough to drizzle on muffins, but not thinner than that.¾ cup powdered sugar, 2 tablespoon fresh lemon juice
- Drizzle glaze over muffins with a small spoon, or place glaze in a plastic bag and cut off a corner to create a prettier drizzle.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
- The exact baking time will depend on your oven. If you're not sure, start with 16 minutes and then test them, and add a few more minutes if they're not quite done yet.
- Powdered sugar: If you don't have any, you can make it yourself
- Butter: I used salted butter. If using unsalted butter, add a pinch of salt.
- Lemons: You will need about 3 lemons for this recipe (juice + zest), but depending on their size & juiciness you might need more or less.
- Vanilla extract can be swapped for vanilla sugar or vanilla powder.
- Poppy seeds add flavor & texture, but can be skipped
- Cream butter and sugar well - basically, mix until soft, creamy, and fluffy
- Use room temperature butter to make the creaming process quicker
- If the batter breaks - don't worry, it will come together in the oven and will still be tasty
- Place muffins on a wire rack to cool to make the process quicker
- Add a little lemon juice at a time to the glaze to avoid it becoming too runny
- For the prettiest lemon drizzle fill a plastic bag with glaze and cut a small hole in the corner
- Store muffins in room temperature in an air tight container. They're good for up to 4-5 days.
- Freeze muffins to keep them for up to 3 months - I recommend freezing without the glaze and adding it after thawing
Nutrition
Calories: 340kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 142mg | Potassium: 160mg | Fiber: 1g | Sugar: 25g | Vitamin A: 548IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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