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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.
In This Post
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 Muffin Ingredients
- Butter
- Milk
- Eggs
- Vanilla
- All-purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Lemon Zest
- Poppy Seeds
Scroll Down For Measurements And Instructions
What Type Of Pan Is Recommended?
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.
Often Asked Questions With Answers
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.
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.
Yes, you can make mini muffins by adjusting the baking time to around 10ā15 minutes.
Want More Delicious Baked Goods Recipes? Try These:
- Blueberry Cake With Lemon Glaze
- Cinnamon Sugar Palmiers (Puff Pastry Cookies)
- Zucchini Cheese Quick Bread
- Easy Banana Bread
- Blueberry Muffins With Lemon Glaze
- Chocolate Chip Banana Bread
Equipment
Ingredients
- 7 tablespoons unsalted butter
- ā cup milk
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 Ā½ cups all-purpose flour
- Ā¾ cup granulated sugar
- 1 Ā½ teaspoons baking powder
- Ā¾ teaspoon salt
- 1 Ā½ tablespoons lemon zest
- 1 tablespoon poppy seeds
Topping
- 3 tablespoons unsalted butter
- Ā¼ 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
-
- 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.
Nutrition
This post was originally published in May 2012 and updated in April 2023.
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