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Lemon Poppy Seed Muffins
4.4 from 117 votes

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are tender, moist treats made with a balanced blend of flour, poppy seeds, and finely grated lemon zest. The batter includes buttermilk and sour cream for richness, flavored with lemon juice, lemon extract, and vanilla to highlight the lemon note without overpowering. A light lemon glaze adds a bright finish. The muffins achieve a desirable texture with a slightly domed top by resting the batter before baking.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12 muffins
Calories: 311 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the muffins:
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 3/4 cup buttermilk at room temperature
  • 1/3 cup sour cream or plain whole milk Greek yogurt, full fat
  • 2 egg at room temperature, large
  • 2 tablespoons avocado oil can use canola or vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
For the lemon glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. In a large bowl, whisk together the flour, poppy seeds, baking powder, salt, and baking soda. Set aside.
  2. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the sugar mixture to the dry ingredients and whisk until combined.
  3. In a medium bowl, whisk together the melted butter, buttermilk, Greek yogurt (or sour cream), eggs, oil, lemon juice, lemon extract, and vanilla extract.
  4. Pour the liquid ingredients over the dry ingredients and use a spatula to stir to combine. Do not over mix. You want there to be a few flour streaks left.
  5. If you have time, cover the bowl with a clean dish towel and let the batter sit at room temperature for 30 minutes. This will help provide rounder tops and a thick, moist muffin. If you don't have time, you can bake right away, they will still be really good:)
  6. Line 2 muffin pans with paper liners, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray.
  7. Divide the muffin batter evenly among the muffin cups, filling to the top. I like to use a large ice cream scoop.
  8. Bake the muffins on the center rack for 6 minutes at 425 degrees, then turn the oven down to 350 degrees. Do not open the oven door. Bake for an additional 10 to 14 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done. Don’t over bake.
  9. Transfer the pan to a cooling rack and let the muffins cool.
  10. While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the confectioner’s sugar and lemon juice.
  11. Drizzle the glaze over the cooled muffins. Serve!

Nutrition Information

Calories 311kcal (16%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 50mg (17%) Sodium 151mg (6%) Potassium 150mg (3%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 302IU (6%) Vitamin C 3mg (3%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 50mg 17%
Sodium 151mg 6%
Potassium 150mg 3%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 302IU 6%
Vitamin C 3mg 3%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.