Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins with a Lemon Glaze – better than anything at the bakery, these homemade lemon poppy seed muffins are sure to brighten your day! 

Lemon Poppy Seed Muffins out of the oven

Craving Lemon Poppy Seed Muffins

My carb cravings are still going strong. Last week I made Whole Wheat Banana Muffins and they really hit the spot. I ate the entire dozen. Ok, maybe I shared with Caleb, but I tried to hide them so he wouldn’t ask for more. I know, I am a selfish mom, but the muffins were SO good!

This week Josh asked me if he could make me breakfast. All I could think about were muffins. Josh asked if he could make our favorite Lemon Poppy Seed Muffins and I loved the idea. The recipe comes from my favorite cookbook, Baking: From My Home To Yours, by the fabulous Dorie Greenspan. We started making these muffins when were dating and we are still making them today.

Lemon Poppy Seed Muffins with sweet lemon glaze

Fresh Lemon Poppy Seed Muffins

These lemon poppy seed muffins are perfection! We’ve probably made them a hundred times and every time I bite into one I fall in love all over again!

There is fresh lemon juice and lemon zest in the muffin batter, which I think makes a big difference. The poppy seed muffins also get drizzled with a sweet lemon glaze, enhancing that lemon flavor. These muffins are lemonlicious!

I also love the slight texture the poppy seeds add. You can find poppy seeds at almost every grocery store, look by the spices.

Dorie uses sour cream in this muffin recipe, but Josh used Greek yogurt since our fridge is full of it. Both ingredients work well so use your favorite!

plate of three lemon poppy seed muffins

freshly baked Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are sure to brighten your day! They certainly made my day! I ate one for breakfast…and one for a mid-morning snack…and one for dessert later that night. They taste good any time of the day! Make a batch this weekend, you will not be disappointed!

If you like this muffin recipe, you might also like:

Lemon Poppy Seed Muffin made with fresh lemons

Lemon Poppy Seed Muffins

Lemon lovers will fall in love with these Lemon Poppy Seed Muffins! They are perfect for breakfast, brunch, or snack time!
4.12 from 9 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
12 muffins

Ingredients

For the Muffins:

  • 2/3 cup sugar
  • Grated zest and juice of 1 lemon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream or plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter melted and cooled
  • 2 tablespoons poppy seeds

For the Icing:

  • 1 cup confectioners’ sugar sifted
  • 2-3 tablespoons fresh lemon juice

Instructions

  1. To Make the Muffins: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  2. In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon is strong. Whisk in the flour, baking powder, baking soda and salt. In a small bowl, whisk the sour cream or Greek yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
  3. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Don't overmix. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
  4. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
  5. To Make the Icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Drizzle glaze over the muffins. Serve.
Nutrition Facts
Lemon Poppy Seed Muffins
Amount Per Serving
Calories 273 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 55mg18%
Sodium 95mg4%
Potassium 130mg4%
Carbohydrates 38g13%
Sugar 21g23%
Protein 3g6%
Vitamin A 365IU7%
Vitamin C 1.1mg1%
Calcium 76mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Flavourful muffins. The outside came out crispy, while the inside was moist, chewy, and dense (probably due to the sour cream). I would use this recipe again when I have sour cream to use up, but make a few modifications. First, as some others have suggested, the baking temperature is too high, resulting in the crisp exterior and chewy interior. That’s not a bad thing, but can be if you prefer a consistent texture throughout. I would lower the temperature to 350° or 375° and extend the baking time. Second, echoing a few other comments, the batter as written is very dry. Someone said it reminded them of biscuit dough, and I agree (it reminded me of scones, though I guess that’s what Americans call biscuits?). Like the others, I had to add liquid to be able to mix the batter; even so, I had to knead it like dough. I used lemon juice to add flavour and thin out the batter, but milk would be good as well. Upon scooping the thick mixture into the muffin cups, I was not sure it would fill up and bake as normal muffins or come out like scones (hint: they did fill up, but came out small). All in all, a good recipe flavour-wise, but could use a few improvements texture-wise!

  2. 5 stars
    Have made these a few times with 2 amendments; salted instead of unsalted butter and I like to add white chocolate chips. Apart from that I follow the recipe exactly how it’s written and they have turned out perfectly every time.

  3. 4 stars
    Delicious!  I did increase the lemon just a bit and decreased the poppy seeds (just personal preference) but the recipe is a keeper!

  4. Great recipe. Just because I want to use less sugar, I did half in the recipe. I also didn’t frost the muffins. My whole family loved them. I accidentally cooked a bit too long because my timer never started. We all loved the crunchy edge part of the muffin. I had frozen fresh lemon juice and only fresh limes. I used the lemon juice and the lime zest!

  5. Can you let me know roughly how much juice you’re getting from your lemon? I have very generous Eureka lemons and can get wildly different amounts of juice from other people so I prefer to measure out the juice when possible! Thanks!

  6. These were delicious (even though I forgot to add the lemon juice in the batter) and the texture was amazing! One of the best muffins I’ve ever made.

  7. For me, this recipe was missing moisture. I had to add ~1 cup of milk to make the batter more maleable. Then the muffins came out great.

  8. I made two batches of these simultaneously — one half-batch modified to be vegan and one full batch exactly according to the recipe above — and although both batters were delicious, once out of the oven the “regular”-recipe muffins were overly floury/baking-powdery to the point of being inedible. I notice that many of the reviewers above commented on the dryness of the dough, which was a problem I had as well, and remedied by adding a quarter cup of applesauce to each batch. The vegan version (mashed banana instead of egg, coconut milk instead of sour cream, and coconut oil instead of butter) was far superior to the regular recipe, but still more floury or baking-powdery than lemony. I did use Bob’s Red Mill 1-1 gluten-free flour instead of APF in both, but I bake muffins and cupcakes constantly, and always make that substitution — I’ve never once been able to tell the difference. I suspect it’s the 2 tsp of baking powder. Sorry I couldn’t get it to work out!

  9. 4 stars
    Good recipe but do agree the batter is dry. Next time I will add either applesauce or milk for more moisture and juice of one more lemon or lemon extract to make it more lemony.

  10. 1 star
    This recipe was incredibly dense almost to the point of being gummy. My boyfriend is playing with the middle and it is like a playdo. I did let it cool!

    I added some milk because of how dense the batter was as some in the comments had suggested. I think the ratios are completely off and I am honestly disappointed.

    I did appreciate the tip of of rubbing the zest with the sugar, that was delicious.

  11. 5 stars
    Mmmm! Followed the recipe exactly, LOL except I forgot to mix in the poppyseeds. (Sprinkled just a few on top of the glaze). They were still delicious, and will definitely add this to my favourites. Can’t wait to make them again with the poppyseeds.

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