You’ll love every bite of these tangy-sweet and moist lemon poppy seed muffins. It’s a classic flavor, and the same base recipe I use for many other fan-favorite muffin flavors including blueberry muffins and apple cinnamon muffins. Topped with a sweet lemon icing, these citrus-centered muffins make for a special breakfast treat.
One reader, Robin, commented: “This recipe is AMAZING! Thank you so much for providing such tested recipes. I know I can depend on your recipes to be faultless. ★★★★★”
One reader, Prince, commented: “This one is perfection. Light, fluffy, slightly lemony. Great crumb and crust. This one is going in the permanent file! ★★★★★“
Have you ever tried my go-to muffin recipe before? It’s a standard muffin base I use for a variety of flavors, and with a couple simple tweaks, you can go from spiced peach streusel muffins to fresh lemon poppy seed muffins. When you have a solid and forgiving baking recipe, the possibilities are endless.
A healthy dose of poppy seeds give today’s sunshine-sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior.
Why You’ll Love These Lemon Poppy Seed Muffins
- Simple to make with basic baking ingredients
- Loads of sweet-tart fresh lemon flavor
- Soft, tender, and cakey, with the added texture of poppy seeds
- Top with lemon icing or a sprinkling of coarse sparkling sugar for a sweet finish
- As good or better than any lemon poppy seed muffin from a bakery
Why You Need the Following Ingredients
I use this combo of ingredients in many of my muffin recipes:
- Flour: All-purpose flour is the base of this muffin recipe.
- Baking Powder + Baking Soda: These leaveners lift the muffins up, making them soft and fluffy. I’m generous with the baking soda because I want extra lift; there’s enough acid in the batter to neutralize it.
- Salt: Flavor enhancer.
- Poppy Seeds: These itty-bitty seeds add a mild nutty flavor and slight crunch to baked goods. I love them on bagels, too!
- Butter: Creamed butter gives these muffins a cake-like texture; plus, it adds deliciously buttery flavor.
- Brown Sugar & Granulated Sugar: Granulated sugar sweetens the muffins, balancing out the tart lemon. Brown sugar adds a kiss of flavor, plus extra moisture.
- Eggs: Eggs work to bind the ingredients together.
- Sour Cream or Yogurt: You can use either. I typically use full-fat sour cream or low-fat Greek yogurt—both are very creamy.
- Lemon Zest + Juice: Zest the lemon first, before you cut it open and juice it. Much easier than the other way around!
- Vanilla: Pure vanilla extract rounds out the flavor profile of these muffins. I reduce the amount just a bit to make up for the extra liquid from the lemon juice. If you prefer a stronger lemon flavor, you can replace half of the vanilla with lemon extract.
- Milk: You can use pretty much any kind here: whole milk, low-fat, nondairy, or even buttermilk. For the best taste and texture, steer clear of nonfat milk.
Yes. Replace the same amount of poppy seeds in the batter with chia seeds. There is really no taste or texture difference at all.
Yes. You can fold about 1 and 1/2 cups (about 200–250g) of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking. I actually have a recipe for blackberry lemon poppy seed muffins which is very similar to today’s recipe, as well as a lemon blueberry muffins recipe. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
Expect a Thick Batter
The instructions are pretty basic here, and you’ll find them in the printable recipe card below. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape.
There aren’t any add-ins like chocolate chips or berries, so there’s less volume than my other muffin recipes using this same base. As a result, I don’t fill the muffin cups quite as full. You don’t want to fill the muffin pan too high (and yield fewer muffins). Why? Because these muffin tops spread out into mushroom-looking tops when overfilled.
Just divide the batter between 12 cups, using a standard 12-count muffin pan.
The High-Top Muffin Trick
I’ve been using this muffin trick for years and SWEAR by it.
Bake the muffins for just 5 minutes at a high temperature, 425°F (218°C). Then reduce the temperature to 350°F (177°C) for the remaining bake time. This initial burst of heat lifts the muffin straight up, creating a solid dome. Baking at a lower temperature for the rest of the time cooks the center of the muffin.
Plain or Iced Lemon Poppy Seed Muffins
Topping your lemon poppy seed muffins with icing is optional, but it definitely adds some extra lemon flavor. I always add it. This deliciously creamy lemon icing is made from just 3 ingredients, and it’s the same icing I use to top my strawberry lemon poppy seed scones and lemon pound cake. You need confectioners’ sugar, lemon juice, and milk. Two of these ingredients are also used in the muffin batter.
Just whisk everything together in a bowl and drizzle over the baked muffins. If you don’t want to top these with icing, you can sprinkle some coarse sparkling sugar on top before baking.
Lemon Poppy Seed Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Tangy-sweet and tender, lemon poppy seed muffins topped with a sweet lemon icing make for a special breakfast treat that tastes like it came from a bakery.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 Tablespoons fresh lemon zest
- 3 Tablespoons (45ml) fresh lemon juice
- 1 and 1/2 teaspoons pure vanilla extract (see Note about adding lemon extract)
- 1/4 cup (60ml) milk (any kind), at room temperature
Lemon Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) milk (any kind)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded; that’s ok.
- With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
- Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–22 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
- Cover and store leftover muffins for up to 3 days at room temperature or up to 1 week in the refrigerator.
Notes
- Make Ahead Instructions: For longer storage, freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Cooling Rack
- For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
- Can I Use Chia Seeds Instead of Poppy Seeds? Yes. Replace the same amount of poppy seeds in the batter with chia seeds.
- Vanilla & Lemon Extracts: If you prefer a stronger lemon flavor, you can replace half of the vanilla with lemon extract. (So, use 3/4 teaspoon each vanilla and lemon extracts.)
- Milk: You can use any milk, dairy or nondairy.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Can I Add Berries? Yes. You can fold about 1 and 1/2 cups (about 200g-250g) of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking. I actually have a recipe for blackberry lemon poppy seed muffins which is very similar to today’s recipe, as well as a lemon blueberry muffins recipe. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
- Can I Make This Into a Bread? I find the best success when using this slightly different recipe for lemon poppy seed quick bread. I also have a recipe for a slightly denser lemon pound cake loaf. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired.
Reader Comments and Reviews
Hi! Thanks for sharing the recipe. Can we bake the same recipe in a cake tin for a loaf instead of making muffins. Will it turn out fine?
Hi Uditi, for a 9×5-inch loaf pan, we find the best success when using this slightly different recipe for lemon poppy seed quick bread. We also have a recipe for a slightly denser lemon pound cake loaf. You can add 1 to 2 Tablespoons of poppy seeds to that batter if desired. Let us know if you try either of them!
can i grease the pan with butter instead of using the muffin tins?
Hi Madison, you can grease the pans instead, yes. We prefer to use a non stick spray to prevent sticking.
Awesome muffins! I used light brown sugar instead of white and it still came out just like how I wanted!
This is a must try recipe for any lemon lovers!
I prepped this recipe and I was about to put it in the oven only to find my oven won’t heat above 356 F (180 C). Will this recipe still work if I just pour less batter into the muffin pan and bake it longer? Also will this recipe work if I don’t glaze the pan with cooking spray? I can use butter instead.
Hi Emmy, you can bake at 350 degrees throughout. The muffins will not rise as high and the bake time will be a few minutes longer. Keep a close eye on them and use a toothpick to test for doneness. Enjoy!
Loved the muffin recipe, they came out light and fluffy but the lemon icing was too strong and too much of it. Next time I will use half the stated amounts.
I used your cookbook to make these and the batter was so dry. So I added milk which was not included on the ingredient list. I noticed on the recipe posted online, milk was included in the ingredients. Was this a typo in the cookbook?
Hi Amy, are you using the recipe in Sally’s Baking Addiction cookbook? Because the recipes are 2 different recipes. The cookbook version does not include milk. It also calls for more flour, melted butter, and a couple other differences.
Can I double this recipe without making any changes?
Hi Jennifer, sometimes batters like this don’t double very well; you likely need less baking powder and soda. For the best results, I recommend making 2 separate batches.
I followed the recipe to the T, just skipping the glaze. The recipe feels more labor-intensive than one-bowl muffins, but the results are really bakery-level delicious. I don’t have a standing mixer, so I had to rely on some good old elbow grease to mix the ingredients. Trust me, you want this butter to be room temperature! I’ll definitely make them as a treat again.
I put the juice of an entire lemon PLUS the zest of the entire lemon in and you still couldn’t taste any of it. Super bland.
Just made these with chia seeds since I didnt’ have poppy seeds. Delicious! Thanks for another great recipe.
I followed this recipe exactly except I took them out of the oven after a total of 17 minutes because they were about to burn. For as much leavening ingredients are in the recipe I was surprised how flat they were. These weren’t that good and I wouldn’t use the recipe again. They were dense, dry, and a lot of effort.
Hi Alyssa, thank you so much for the feedback and sorry you were disappointed.
This was my first time making lemon poppy seed muffins and I found them quite like cake. I made a double batch, but I only had one lemon so I used store-bought lemon juice and replaced half the vanilla extract with lemon extract. They still tasted lemony enough for me. I also made them dairy free with half vegan butter and half olive oil and replaced sour cream with vegan yogurt and water, it worked quite well. Overall, great muffin recipe!!
Thank you so much for this recipe! Would you recommend using this dough for a bundt cake? Presumably the baking time would be much longer, but other than that, it should work, shouldn’t it? Especially with lots of icing on top 🙂
Hi Irina, we’d recommend this lemon poppy seed Bundt cake recipe instead!
Can you double this recipe? I know with some baking recipes it does not always work out to double all ingredients..
Hi Paige! We do recommend making separate batches for best results.
Hello, could Greek yogourt be used instead of plain yogurt ?
Hi Patricia, yes, same amount.
Lemon poppy seed muffins for the win! Excellent recipe!
Easy and delicious! These muffins have perfect texture and great flavor. The icing really makes it. I think my icing turned out a little thin but it left a nice little crust over the tops once it dried, again adding nice texture.
For anyone wondering I calculated the nutritional facts
Nutrition Facts
Servings: 12
Amount per serving
Calories 325
% Daily Value*
Total Fat 14.1g 18%
Saturated Fat 4.5g 22%
Cholesterol 74mg 25%
Sodium 3971mg 173%
Total Carbohydrate 38.5g 14%
Dietary Fiber 2.8g 10%
Total Sugars 20.8g
Protein 7.6g
Vitamin D 8mcg 41%
Calcium 643mg 49%
Iron 3mg 19%
Potassium 1103mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Hi Ashleigh, thanks so much, but the sodium amount seems really high! This makes it easier for me to log one into my app, so I appreciate you!
Thank you for the nutrition info. I have discovered that, for some strange reason, the nutrition calculators online are skewing the sodium count. One teaspoon of baking soda is 1200mg so 1/2 tsp is 600mg. I removed all ingredients from the list that contained sodium and put them back one at a time for the nutrition calculator and have determined the sodium count for one muffin should be approximately 670mg and not 3971mg.
Just got all the ingrent they sound heavenly I live in Colorado above 7000 ft. What adjustments should I make.
Hi Gerri, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I live at almost 8,000 feet in CO. I tweaked the usuals: 250 g APF, 3/4 BS, 3/4 BP, 88g white sugar, 95 ml milk. I’m going to try to use 1/8 less BS because they came out flat and I like them more domed and more zest because I like more tang. I hope this is helpful
Can you use regular beaters instead of paddles in the poppyseed cake and muffinsmb
Hi Gerri, yes, absolutely.
Can I sub honey or maple syrup for the granulated sugar?
Hi Laura, we haven’t tested these muffins with a liquid sweetener. We recommend sticking with granulated sugar for best results.
Really enjoyed these – they’re a good balance between sweet and savoury.
After reading the previous reviews, I did double the lemon zest and lemon juice in the recipe, which was definitely needed, as the lemony flavour was still reasonably subtle.
This recipe is FANTASTIC. My family is obsessed with them, especially when they have glaze on them. The glaze really adds to the flavour, it’s like a sweet but sour texture to go with the fluffy muffin. I highly recommend this recipe.
Doubled recipe. Excellent taste and texture, however the muffin itself is not lemony enough. Could I add King Arthur lemon juice powder to the muffins to make it more lemony?
I ended up making the glaze to make the muffins taste more lemony. The glaze is delicious and really made the muffins taste so much better.
I love this recipe! Only thing I changed was I added 3 more tablespoons of lemon to really get that lemon flavour as I had no lemon extract, i used vanilla bean paste so the batter wasn’t to runny. Turned out fabulous. Thank you so much!!
Calories in your lemon poppyseed muffins. I think recipes should have this
Hi Heather, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can I make these using just lemon extract? We don’t have any fresh lemons.
Hi Anna, you could try swapping the lemon juice with more milk and then using just lemon extract. You can omit the zest without any replacements. Note that the lemon flavor will not be as strong and fresh-tasting this way.
My neighbor gave me a bunch of lemons from her tree so what do you do? Make Lemon Poppy Seed muffins! The only thing I changed was using creme fraiche instead of sour cream. These were amazing!
Literally catfishes by a muffin. Made the mistake of quadrupling the muffin recipe to bring to work. Literally almost no lemon flavor. Should have used all lemon extract because this was a waste of my 8 beautiful Meyer lemons.
Hi Jennifer, meyer lemons are less tart and more sweet, offering a less strong lemon flavor. Thank you for giving these a try.
This is my son’s favorite muffin recipe, and it works great with an egg replacement for my daughter with allergies. Delicious and such a bright lemon flavor
Can I substitute canola oil for the butter in this recipe?
Can I use all lemon extract or maybe a lemon simple syrup brushed on top to make the muffin more lemony.
Absolutely.