Easy Lemon Poppy Seed Muffins (video)

lemon muffins with poppy seeds, lemon zest and lemon glaze

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!

Watch My Lemon Muffins Video!

Watch my YouTube lemon muffin video tutorial for step-by-step instructions and see just how easy these are to make! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for Lemon Muffin Recipe

Here are the main ingredients you’ll need to make these delicious lemon poppy seed muffins. Find the full list of ingredients with measurements in the printable recipe card below.

  • Lemons – lemon zest is the best way to add lemon flavor to any recipe! You’ll also need some freshly squeezed lemon juice for making the glaze.
  • Poppy Seeds – you can find poppy seeds in most grocery stores next to spices and seasonings, or in the baking aisle.
  • Whole Milk or Buttermilk – if you don’t have buttermilk, you can make your own by adding lemon juice to regular milk.
  • Cooking Oil – melted, unsalted butter will also work well!
  • Eggs – I recommend having the eggs at room temperature.
  • All-Purpose Flour, Baking Soda, Baking Powder
  • Powered Sugar – for making the simple lemon glaze. This glaze is optional, but I love that it adds a touch of sweetness.
glazed poppy seed lemon muffins in muffin tin

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!

  1. 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.
  2. 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.
  3. 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!

Baking Instructions for Muffins

  1. 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!
  2. 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.
  3. Remove the muffins from the tins and allow them to cool on a wire rack.
lemon poppy seed muffins with simple glaze

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 to Try!

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

  • Orange Cranberry Muffins – the best, Costco-style jumbo muffins with streusel topping, loads of cranberries, and orange glaze!
  • The Best Lemon Blueberry Muffins – Costco-style, jumbo muffins dotted full of blueberries and touch of lemon zest! So delicious with coffee!
  • 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!
  • 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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Lemon Poppy Seed Muffins video recipe
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lemon muffins with poppy seeds, lemon zest and lemon glaze
4 from 2 votes

Easy Lemon Poppy Seed Muffins Recipe (video)

15 minutes prep + 24 minutes cook
12 servings
The best lemon poppy seed muffins! Extra moist and fluffy, with a simple lemon glaze!

Ingredients 

  • 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