Lemon Poppy Seed Muffin Recipe

(1 vote)
6 Comments
3 minutes
August 18, 2020
Carole JonesJump to Recipe

This lemon poppy seed muffin recipe has been a staple at Casa Jones for over 12 years. It is bursting with fresh lemon flavor and they turn out perfectly moist every time. Probably because we dip them in a lemon glaze when they are hot out of the oven, which soaks into each one! If you want an easy muffin recipe to make on the weekend, these make a great breakfast on the go recipe!

Lemon poppy seed muffin recipe
overhead shot of lemon poppy seed muffin recipe

My oldest son, who is now 23 and married, loves all things lemon. Growing up, these were his favorite muffins and when I was looking through my oldest posts from 2008, I knew I had to update this Jones family favorite with some new photos and a video.

Six lemon poppyseed muffins on a cutting board

There are a few things I especially love about this lemon poppy seed muffin recipe. First, the lemon flavor is amazing! Not too strong, but not hidden in any way. I’m sure that amazing lemon glaze doesn’t hurt my obsession with these beauties. Also, I love making these on a weekend and using them for a quick breakfast before school or work paired with some yogurt or fruit. These store wonderfully in an airtight container and actually, I prefer them on day 2 or 3 🙂

easy muffin recipe for lemon poppyseed muffins

How to Make Moist Muffins Every Time

  1. Do not overmix your batter! I know it is tempting to use a whisk and beat it until smooth, but that is death to all types of quick breads, including pancakes and waffles. Use a rubber spatula and mix just until it come together. Don’t be afraid of lumps or a few streaks of flour.
  2. Use buttermilk, sour cream , or yogurt. The acidity of these three ingredients helps break down the strands of gluten. Not only do they help with moistness, but also tenderness. Plus, they add another layer of flavor.
  3. What where and how long you bake your muffins. Bake muffins on the middle rack so they don’t get overbaked on the top or bottom. Also, since every oven is slightly different, watch your muffins closely to know when they are done. Don’t go by time. Go by feel. As soon as you can lightly touch the center of the muffins and the bounce back, take them out and remove them from the pan.
Up close of lemon poppyseed muffins in red muffin liners

Lemon Poppy Seed Muffin Recipe VIDEO

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Up close of lemon poppyseed muffins in red muffin liners

Lemon Poppy Seed Muffin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Super moist and tender! These delicious muffins are perfect for a breakfast on the go.

  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Muffin

2/3 cup sugar

1 lemon, zest and juice

2 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

2 tablespoons poppy seeds

3/4 cup sour cream

2 eggs

1 teaspoon vanilla

1/2 cup butter, melted

Glaze

1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon milk

Instructions

  1. Preheat oven to 400 degrees and line 12 muffins tins with paper liners.
  2. Mix sugar and lemon zest in a medium bowl. Rub them together between your palms until the sugar is coated in the oil from the lemon zest. Add the flour, baking powder and soda, salt, and poppy seeds. Mix together.
  3. Whisk together sour cream, eggs, vanilla, lemon juice, and melted butter until smooth. Make a well in the dry ingredients, add the wet, and use a rubber spatula to fold it together just until it comes together. Do not overmix or you will end up with dry, rubbery muffins.
  4. Divide the batter evenly between the 12 muffin tins and bake for 16-18 minutes, just until the tops are set and bounce back when lightly touched.
  5. Prepare glaze by mixing powdered sugar, lemon juice, and milk until smooth. Dip tops of hot muffins into the glaze, then set aside to cool completely before serving. Muffins store well in an airtight container for up to 5 days.
  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 246
  • Sugar: 21 g
  • Sodium: 111 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 56 mg

Step by Step Moist & Easy Muffin Recipe

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

6 comments

Holly Savage
15 years ago

Love the tree! It’s beautiful. I’ll have to give those mufffins a try, I think we’ll love them.

Anonymous
15 years ago

Hi Carole,
These are fantastic. Thank you!
I have made them twice since you posted this. I am sure you wouldn’t have wanted a call at 5:30 am when I was stirring these together and I had a question about how much flour to add. Thank goodness you referenced Dorie G…I looked it up. Hello to Don. Betsy Roesler

Carole
15 years ago

Thanks Betsy! Flour would be a slightly important ingredient 🙂 I’ll make the correction!!!

Nina
15 years ago

Love your tree…oh, I miss Marshall sometimes. Your tree makes me miss Marshall. There is a great Holiday Christmas Classic station on itunes for free that we love to listen to also. Happy Christmas time!

Don
4 years ago

These are still my favorite after all these years! The glaze on top is killer!

Carole
4 years ago

Mine too! It is hard to just eat one 🙂

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