Lemon Poppy Seed Muffins in a muffin tin with lemons as a garnish

Lemon Poppy Seed Muffins

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Lemon Poppy Seed Muffins are tender and moist, and loaded with fresh lemon flavor. If you are looking for a homemade breakfast recipe, these muffins are a quick and easy brunch or breakfast recipe the whole family will love.

Lemon Poppy Seed Muffins in a muffin tin with lemons as a garnish

Lemon Poppy Seed Muffins are deliciously moist and soft at the same time. Freshly squeezed lemon juice and grated lemon zest are mixed in the batter to create that burst of fresh lemon flavor in every bite. Muffins are such a great grab-n-go breakfast that the kids love! Pair them with a yogurt or smoothie for a delicious and easy breakfast.

Ingredients for lemon poppy seed muffins

  • Unsalted Butter: I like to use unsalted butter in recipes. It allows you to control the salt content in your recipes.
  • Sugar: White granulated sugar is used to make lemon muffins.
  • Eggs: Using eggs will add structure to your muffins.
  • Sour Cream: Adding sour cream will moisture and create light and fluffy muffins.
  • Vanilla: I always use pure vanilla while baking, but vanilla extract works well.
  • Lemon Juice: Fresh squeezed lemon juice will add fresh lemon flavor.
  • Lemon Zest: Lemon zest will also add that fresh lemon flavor. If you prefer more lemon flavor, add another tablespoon of lemon zest.
  • Flour: All purpose flour is used in this recipe.
  • Salt: Using salt will bring out the sweet flavor in the muffins.
  • Baking Soda: A combination of baking soda and baking powder will create a beautiful lift to the muffins.
  • Baking Powder: A combination of baking powder and baking soda will create a beautiful lift to the muffins.
  • Poppy Seeds: Can be found down the spice isle of your local grocery store.

How to make lemon poppy seed muffins

  • Preheat oven to 425F and line a 12 count muffin pan with liners, or spray with cooking spray.
  • In a large mixing bowl beat softened butter on high until it becomes light and fluffy.
  • Add sugar and continue to beat until well combined.
  • Add eggs, vanilla, lemon zest, and lemon juice. Mix until combined.
  • Next, add flour, salt, baking powder, baking powder, and poppy seeds. Mix with a hand mixer until just combined.
  • Spoon batter into a prepared muffin pan, filling each well 3/4 full.
  • Bake for 5 minutes at 425F, then lower oven temperature to 350F and bake for 10-11 minutes or until a toothpick comes out clean when inserted.
  • Remove from the oven and allow to cool before serving.
Lemon Poppy Seed Muffins in a muffin tin with lemons as a garnish

Can you freeze lemon poppy seed muffins?

Of course you can freeze lemon muffins. Place them in an air-tight container or a ziplock bag and place them in the freezer for up to 3 months. To defrost, place them in the refrigerator the night before serving.

Lemon Poppy Seed Muffins in a muffin tin with lemons as a garnish

Lemon Poppy Seed Muffins

April King
Lemon Poppy Seed Muffins are tender and moist, and loaded with fresh lemon flavor. If you are looking for a homemade breakfast recipe, these muffins are a quick and easy brunch or breakfast recipe the whole family will love.
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 189 kcal

Ingredients
  

  • 6 Tbsp. unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2/3 cups sour cream
  • 1 tsp. vanilla
  • 3 Tbsp. lemon zest
  • 3 Tbsp. lemon juice
  • 1 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 Tbsp. poppy seeds

Instructions
 

  • Preheat oven to 425F and line a 12 count muffin pan with liners, or spray with cooking spray.
  • In a large mixing bowl beat softened butter on high until it becomes light and fluffy.
  • Add sugar and continue to beat until well combined.
  • Add eggs, vanilla, lemon zest, and lemon juice. Mix until combined.
  • Next, add flour, salt, baking powder, baking powder, and poppy seeds. Mix with a hand mixer until just combined.
  • Spoon batter into a prepared muffin pan, filling each well 3/4 full.
  • Bake for 5 minutes at 425F, then lower oven temperature to 350F and bake for 10-11 minutes or until a toothpick comes out clean when inserted.
  • Remove from the oven and allow to cool before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 189kcalCarbohydrates: 25.2gProtein: 3.2gFat: 8gCholesterol: 45.6mgSodium: 200mgPotassium: 10.3mgSugar: 13.6gVitamin A: 6.4IUVitamin C: 0.5mgCalcium: 2.3mgIron: 0.7mg
Keyword lemon muffins, Lemon poppy seed muffins, poppy seed muffins
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10 Comments

  1. 5 stars
    LOVE Lemon Poppyseed Muffins! And this is the perfect recipe. The sour cream keeps these super moist and flavorful. YUM!

  2. Bintu | Budget Delicious

    5 stars
    Lemon is one of my favourite flavours and these sound like the most delicious muffins!

  3. 5 stars
    Love the delicious flavor of Lemon. This is surely a treat and best time for Valentine to make some unique Muffins. Best snack or breakfast option too.

  4. 5 stars
    I’ve always felt that lemon poppy seed is an underrated flavor combination. These muffins look so yummy, can’t wait to give them a try!

  5. 5 stars
    I haven’t baked muffins in a long time. I’ll be trying these this weekend!

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