Lemon Poppy Seed Muffins

Lemon poppy seed muffins are a classic breakfast treat that can brighten up your morning with their tangy flavor and light, fluffy texture.

Lemon poppy seed muffins are a classic breakfast treat that can brighten up your morning with their tangy flavor and light, fluffy texture. With little pops of poppy seeds in every bite and a sweet, buttery topping, this recipe is great for an afternoon snack with a cup of coffee or tea.

Just like my Lemon Poppy Seed Cake and Orange Glazed Muffins, these bakery-style muffins are terrific for breakfast, brunch, and after-school treats.

Lemon Poppy Seed Muffins with a sweet topping baked in cupcake papers are the perfect easy to make treat for breakfast, brunch or a grab and go treat.
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This simple little recipe here makes me smile. The reason is that Lemon Poppy Seed Muffins were one of the first things I learned to bake back in the day. Now, I’ve broadened my horizons with many other successful recipes, but this one will always be near and dear to my heart.

Why I Love This Muffin Recipe

  • It’s so easy that even the most inexperienced cook can make delicious baked goods.
  • Fresh lemon and poppy seeds are the perfect flavor and texture combination.
  • These muffins bake up in no time, making them perfect for breakfast or an afternoon snack.
  • The light, tender muffins have a sweet butter topping that makes them crazy delicious, just like fancy treats from the bakery!

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Lemon poppy seed batter with poppy seed ready to be baked in a muffin tin.

Lemon Poppy Seed Muffin Ingredients

  • Butter
  • Milk
  • Eggs
  • Vanilla
  • All-purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Lemon Zest
  • Poppy Seeds

Scroll Down For Measurements And Instructions

The best pan is a muffin tin. I use cupcake liners, lightly sprayed with cooking spray to keep the muffins from sticking.

Pro Tips

  • Do not over mix once you add the dry ingredients to the wet ingredients! Carefully stir everything together until just mixed. This will keep the muffins light and fluffy.
  • Use fresh lemons for the best lemon flavor.
  • Allow the eggs to come to room temperature before using them in the batter for the best texture.
  • Insert a toothpick in the middle of the muffins to ensure they are completely baked. The toothpick should come out clean.
  • Cool the lemon poppyseed muffins on a wire rack before serving and storing.
Lemon poppy seed muffins in paper cups in a muffin pan ready to be baked for breakfast.

Often Asked Questions With Answers

Can I substitute another type of flour for all-purpose flour?

You can try substituting whole wheat flour or a gluten-free flour blend, but keep in mind that it may affect the texture and flavor of the muffins. Use a brand that has a 1 to 1 substitution ratio.

Can I freeze lemon poppy seed muffins?

Yes, you can freeze these muffins for up to three months in a freezer bag or wrapped in plastic. To thaw, simply leave them at room temperature for a few hours or microwave them for a few seconds.

Can I make mini muffins instead of regular-sized muffins?

Yes, you can make mini muffins by adjusting the baking time to around 10–15 minutes.

Lemon Poppy Seed Muffins with a sweet topping baked in cupcake papers are the perfect easy to make treat for breakfast, brunch or a grab and go treat.

Want More Delicious Baked Goods Recipes? Try These:

Lemon Poppy Seed Muffins with a sweet topping baked in cupcake papers are the perfect easy to make treat for breakfast, brunch or a grab and go treat.

Lemon Poppy Seed Muffins

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 229kcal
Print Pin Rate
Lemon poppy seed muffins are a classic breakfast treat that can brighten up your morning with their tangy flavor and light, fluffy texture. With little pops of poppy seeds in every bite and a sweet, buttery topping, this recipe is great for an afternoon snack with a cup of coffee or tea!

Equipment

Ingredients

  • 7 tablespoons unsalted butter
  • cup milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 ½ tablespoons lemon zest
  • 1 tablespoon poppy seeds

Topping

  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 tablespoons granulated sugar

Instructions

  • Preheat oven to 375 degrees . Prepare a muffin pan with paper/foil liners or use non-stick spray, set aside.
  • Melt butter in a small saucepan over medium heat. Once melted, allow to cool slightly.
  • Whisk together flour, sugar, baking powder, and salt in a medium bowl.
  • In a separate bowl, whisk together milk, egg, yolk, and vanilla.
  • Whisk butter into milk mixture.
  • Add the milk mixture to the flour mixture, stirring gently to combine. Fold in lemon zest and poppy seeds, making sure to mix thoroughly.
  • Divide batter among muffin cups.
  • Combine all topping ingredients in a bowl and mix together with fingers until crumbly. Sprinkle topping evenly over the muffin batter.
  • Bake muffins 18 to 20 minutes until golden and edges are crispy.
  • Cool muffins in the pan for 15 minutes before removing them to a wire rack to cool completely.

Video

Notes

Tips:
    • Do not over mix once you add the dry ingredients to the wet ingredients! Carefully stir everything together until just mixed. This will keep the muffins light and fluffy.
    • Use fresh lemons for the best lemon flavor.
    • Allow the eggs to come to room temperature before using them in the batter for the best texture.
    • Insert a toothpick in the middle of the muffins to ensure they are completely baked. The toothpick should come out clean.
    • Cool the lemon poppyseed muffins on a wire rack before serving and storing.
Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition

Serving: 1 · Calories: 229kcal · Carbohydrates: 30g · Protein: 3g · Fat: 11g

This post was originally published in May 2012 and updated in April 2023.

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