These lemon poppy seed muffins are exactly what you need in the morning. Moist, fluffy, packed with crunchy poppy seeds, and a delicious lemon flavor — shall we go on?

Lemon Poppy Seed Muffins with glaze.

Hot tip: These muffins go amazing with our lemon glaze (see recipe card below) or our powdered sugar glaze.

Lemon Poppy Seed Muffins Video

How To Make Lemon Poppy Seed Muffins

This muffin recipe takes only 10 minutes to prep — mix up the batter and put it in the oven. In a short 20 minutes, your house will be smelling delicious!

  • Prep the oven & pan: Preheat the oven to 400°F and line a muffin pan with paper liners. (Or use a silicone muffin pan)
  • Combine the dry ingredients: In a medium bowl, combine the flour, baking powder, and baking soda.
  • Mix together the wet ingredients: In a separate large bowl, combine the remaining ingredients.
  • Unite the dry and liquid mixtures: Pour the dry flour mixture into the wet mixture and stir to combine. The batter will be slightly thick.
  • Pour into the muffin liners: Pour the batter almost to the top of each muffin cavity. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted.
  • Cool the muffins: Cool the muffins for 5-10 minutes. Then, transfer them to a wire rack to finish cooling.
  • Make the lemon glaze: Whisk together the confectioners/powdered sugar, lemon juice and lemon zest until the icing is smooth and silky.
  • Drizzle on top: Once the muffins are slightly cooled, drizzle the icing over them.

Hot tip: A great alternative to sour cream is Greek yogurt!

Tips for the Best Lemon Poppy Seed Muffins

We love going to the bakery for our favorite baked goods, but why leave the comfort of your own kitchen? Follow these tips to make delicious muffins in your own home.

  • Make your own piping bag: If you don’t have dedicated piping bags for icing, use a ziplock bag instead. Pour the icing into the bag, then snip off a small corner. Use that corner to drizzle the icing over the muffins.
  • Avoid over mixing the batter: Stir the ingredients together until the batter becomes a slightly thick consistency. Try not to over mix, which may lead to dense and tough muffins.
  • Consider chilling the batter (optional): For a taller and more tender muffin, stick the batter into the fridge and chill for up to eight hours.
  • Load up on the poppy seeds: For those who love the satisfying crunch of poppy seeds, don’t be afraid to add in another tablespoon of seeds. You’ll love the added texture!
  • Add more extract: If you love the taste of lemon, add in a half teaspoon of lemon extract, a smidge more lemon zest, or a splash of lemon juice. For more vanilla taste, add a little more vanilla extract.
Baked Lemon Poppy Seed Muffins with glaze and lemon slices.

Storing Lemon Poppy Seed Muffins

This recipe makes 12 muffins, so there’s a high chance you’ll be storing them to enjoy throughout the week. Follow these tips to ensure your muffins taste fresh for as long as you need.

  • Room temperature: To store for 2-3 days, place the muffins in an airtight container once they have fully cooled.
  • Refrigerator: To store for a week, place the cooled muffins in an airtight container and refrigerate. Keep in mind, refrigerated muffins tend to dry out faster.
  • Freezer: To store for up to three months, wrap each cooled muffin in plastic wrap, then freeze. Thaw them uncovered at room temperature.

Hot tip: These muffins taste their utmost best when warmed. To reheat, place a muffin in the microwave for no more than 10-15 seconds.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.