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–+ servings
Bite taken out of a lemon poppy seed muffin.

Lemon Poppy Seed Muffins

This lemon poppy seed muffins recipe yields 12 perfect muffins. It's easy to make and packed with citrus flavor from fresh lemon juice and zest.
Author Amber Brady
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yields 12 muffins

Ingredients

Muffins:

  • 1¼ cups (150 g) all-purpose flour, stir, spoon & level
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup (150 g) granulated sugar
  • 1 Tbsp lemon zest, approx. 1 large lemon
  • ½ cup (118 ml) oil, vegetable/canola
  • 2 large eggs, room temperature
  • ¼ cup (59 ml) lemon juice (about 1 large lemon)
  • ¼ cup (59 ml) buttermilk, or milk, at room temperature *See NOTES
  • 1 Tbsp poppy seeds

Glaze (optional):

  • ¼ cup (30 g) powdered sugar
  • 1½ tsp lemon juice

Instructions

  • Preheat the oven to 375℉ (or 400℉ for high altitude). Line muffin tin with paper liners. Set aside.
  • Whisk together the flour, baking powder, and salt in a bowl. Set aside.
  • In a separate bowl, whisk together the sugar, lemon zest, and oil. Incorporate the eggs, one at a time, mixing well after each addition. Add half the flour mixture. Stir until just combined. Add the lemon juice and buttermilk. Stir until just combined.
  • Add the remaining flour mixture and poppy seeds. Mix until just combined. Do not over-mix. Divide the batter evenly into the prepared pan. Either 12 standard muffin cups or 6 jumbo muffin cups.
  • Bake at 375℉ (or 400℉ for high altitude) for 15 to 20 minutes (may take up to 25-30 minutes for jumbo muffins) until the cake springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges will be lightly browned. Do not over-bake. Remove muffins from the pan and set them on a wire rack.
  • OPTIONAL GLAZE: Mix together 1/4 cup powdered sugar and 1 1/2 tsp lemon juice. Brush glaze over the top of the muffins while still warm. Allow muffins to cool completely, then transfer to an airtight container for storage.

Notes

  • If using regular milk, combine the milk and lemon juice together and let it sit for 5 minutes to curdle slightly before using.
  • For extra lemon flavor, rub the zest into the sugar before adding the oil. It helps release the oils from the peel. Alternately add 1/8 tsp of Doterra lemon essential oils, or 1 tsp of lemon extract to the batter for more lemon flavor.
  • NOTE: These lemon poppy seed muffins will last up to 3-4 days in an airtight container at room temperature (68-72 degrees Fahrenheit). To freeze, place muffins in a freezer bag, squeeze out any excess air, and freeze up to 2-3 months. Best if frozen without glaze on top.

Nutrition

Serving: 1 muffin | Calories: 204kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 161mg | Fiber: 1g | Sugar: 15g