Easy Lemon Poppy Seed Muffins (video)

You’ll love these easy and delicious lemon poppy seed muffins! They’re so delicate and moist, thanks to a buttermilk batter. I make them with loads of lemon zest and poppy seeds, then glaze them with a simple lemon glaze that adds even more flavor! You can also add lemon oil for more lemon flavor! These easy muffins are bound to become a breakfast favorite!

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How to Make Lemon Poppy Seed Muffins!

These lemon poppy seed muffins are seriously amazing, thanks to buttermilk batter. It not only makes the muffins more moist but also more fluffy! I like to make my own buttermilk using milk and lemon juice. Just combine the milk and juice and let it stand for 5 minutes, allowing the milk to sour. White table vinegar will also work in a pinch. If you prefer, you can also use regular buttermilk for this recipe. Here are a few more tips for making these lemon muffins:

• Do not overmix the batter once you’ve added the flour. Mix in the flour just until incorporated. Overmixing will cause the gluten to develop too much, resulting in thick and gummy muffins.
• Add lots of lemon zest! I like to add the zest of 2 to 3 lemons but feel free to add even more. You can also add 1 tsp of lemon oil for even more lemon flavor.
• My poppy seed muffins are not too sweet but you can add more sugar if you want them to be sweeter.

Adding the Lemon Glaze

To finish off these lemon muffins, I add a simple lemon glaze made with confectioner’s sugar and lemon juice and a bit of lemon zest. These muffins aren’t too sweet so the glaze adds a little extra sweetness and more lemon flavor. When making the glaze, start with a few tablespoons of lemon juice and sugar, then add more milk as needed to get the glaze to the right consistency. It should run freely, covering the muffins well.

How to Store Poppy Seed Muffins

Did you know that muffins freeze very well? This lemon poppy seed muffin recipe makes 12 jumbo muffins. If you are not planning to enjoy them all right away, consider freezing them for later! Just allow the muffins to cool completely, then place into an airtight container and into the freezer. When you’re ready to enjoy them again, take them out and thaw at room temperature for 30 minutes to an hour, until they’re soft again.

More Recipes

Loved this easy lemon dessert recipe? Check out some of my other recipes you’re sure to enjoy!

• Lemon Poppy Seed Cake – the best lemon cake with lemon curd filling and lemon poppy seed cream cheese frosting!
• Lemon Poppy Seed Rolls – perfect for spring and summer! Lemon rolls filled with poppy seeds, topped with a lemon cream cheese icing!
• Lemon Pound Cake – super easy, delicious and extra lemony cake with lemon glaze; perfect with a cup of coffee!
• Cinnamon Crumble Blueberry Muffins – the best blueberry muffins recipe, with tons of cinnamon flavor!
• Maple Lemon Poppy Seed Bread – a twist on everyone favorite lemon bread! This moist, lemony bread is best enjoyed warm with a cup of tea!

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4 from 2 votes

Easy Lemon Poppy Seed Muffins Recipe (video)

15 minutes mins prep + 24 minutes mins cook

12 servings

The best lemon poppy seed muffins! Extra moist and fluffy, with a simple lemon glaze!

Ingredients 

US Customary – Metric

• 1 cup whole milk
• 2 tbsp lemon juice
• 4 large eggs
• 3/4 cup vegetable or canola oil
• 1 tsp vanilla extract
• 1 cup white granulated sugar
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• zest from 2 to 4 lemons
• 2 tbsp poppy seeds

For Lemon Glaze:

• 1 1/2 cups confectioner’s sugar
• 2 tbsp lemon juice
• 1 to 2 tbsp milk, if needed
• lemon zest from 1 lemon

Instructions

• Preheat the oven to 350F/177C. Prepare your muffin tins by lining the cups with liners, or use a starched baking spray and spray the inside of the tins very well. This recipe will make 12 jumbo muffins or 24 regular, cupcake size muffins.
• In a measuring cup, combine the milk and lemon juice to make buttermilk. Whisk the lemon juice into the milk and let it stand for 5 minutes. You can also use store-bought buttermilk. Meanwhile, in a large mixing bowl, combine the eggs, sugar, oil and vanilla. Beat for 2 to 3 minutes, until the eggs are smooth. Add in the soured milk and mix again for a minute, until well combined.
• In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the muffin batter, then mix just until incorporated, about 1 minute. Do not overmix the batter! Add in the poppy seeds and zest from 2 to 4 lemons, then stir to combine. Watch my video recipe to see how I make these!
• Fill each muffin tin with batter, filling the tin a little more than 1/2 way. Do not overfill the tins; the batter rises quite a bit! Bake the muffins in the preheated oven for 27 to 30 minutes if using jumbo muffin tins, until the tops are golden brown. If using regular, cupcake tins, reduce the baking time to 22 to 25 minutes.
• Next, prepare the glaze. In a medium bowl, combine the confectioner’s sugar and lemon juice. Whisk to combine and then add more milk as needed for a thinner glaze. The glaze should flow easily over the muffins. Use a pastry brush to brush the glaze over warm muffins.
• How to freeze: If you are not planning to enjoy them all right away, consider freezing them for later! Just allow the muffins to cool completely, then place into an airtight container and into the freezer. When you’re ready to enjoy them again, take them out and thaw at room temperature for 30 minutes to an hour, until they’re soft again.

Nutrition

Calories: 367kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 333mg | Potassium: 88mg | Fiber: 1g | Sugar: 33g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg