baking

Lemon Poppy Seed Muffins (Bright, Buttery, Bakery-Style)

Pam 2026
Lemon Poppy Seed Muffins (Bright, Buttery, Bakery-Style)

Ingredients

Ingredients

Makes 12 muffins.

For the Muffins:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp poppy seeds
  • 2 tbsp lemon zest (about 2 lemons)
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • ½ cup (120ml) milk
  • ¼ cup (60ml) fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Lemon poppy seed muffins are sunshine in a paper liner. Tender, buttery crumb. Fresh lemon zest. Poppy seeds. Tangy lemon glaze. Bright, citrusy, and perfect with coffee. 30 minutes. Make a batch. They vanish fast.

Step-by-Step Instructions

1

Preheat & Prep

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.

2

Mix Dry

Whisk flour, sugar, baking powder, salt, poppy seeds, and lemon zest.

3

Mix Wet

In another bowl, whisk melted butter, eggs, milk, lemon juice, and vanilla.

4

Combine & Bake

Pour wet into dry. Stir until just combined (don’t overmix). Divide batter evenly among liners (fill about ¾ full).

Bake 18-22 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.

5

Glaze & Serve

Whisk powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Sprinkle with extra zest if desired.

Serve with coffee or tea. Bright, buttery, bakery-style perfection.

Summary

  • Prep Time: 15 min | Bake Time: 22 min | Total: 37 min
  • Yield: 12 muffins | Difficulty: Easy

Storage Notes

  • Counter (airtight): 4 days.
  • Freezer: 3 months.
  • These muffins stay moist and bright for days. Reheat in microwave for 15 seconds or oven at 350°F for 5 minutes. Perfect for breakfast and brunch.

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