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Indulge in a burst of citrusy delight with these irresistible lemon poppy seed muffins!! A moist and tender muffin with the perfect combination of tangy lemon zest and the subtle crunch of poppy seeds. These muffins are sure to brighten your day!

Enjoy one of these muffins for breakfast or brunch along with this breakfast casserole recipe or with an energizing green smoothie!

Lemon poppyseed muffins on a baking tray to cool.

Table of contents

Why You Will Love This Lemon Poppy Seed Muffin Recipe

  • Refreshing citrus flavor! They’re simply bursting thanks to the addition of lemon juice and zest.
  • Delightful texture. With a bit of crunch in every bite.
  • So versatile. They’re perfect for any time of the day.
  • Easy to make. Using simple ingredients with minimal preparation time.
Ingredients in lemon poppyseed muffins recipe on the table.

Ingredients

  • All-purpose Flour: Be sure to use a spoon to add it to your cup measure and level it out with a knife. That way you use the right amount of flour.
  • Baking powder: For a light, fluffy muffin with plenty of rise.
  • Salt: Salt is essential even in baking to bring all the flavors together. Don’t forget it!
  • Butter: Use unsalted butter when baking so you have more control over the amount of salt.
  • Sugar: This recipe uses white granulated sugar to add the perfect level of sweetness!
  • Eggs: Use large eggs and bring them up to room temperature before mixing.
  • Sour cream: This is the secret to perfectly moist muffins. 
  • Whole milk: Moistens the dry ingredients to make the muffin batter while also adding more rich flavor.
  • Vanilla extract: Be sure to use pure vanilla extract for the best flavor.
  • Poppy seeds: These tiny black seeds bring a bit of crunch and texture along with nutty flavor to lemon muffins making them extraordinary.
  • Lemon: We will use fresh lemon zest that gives the muffins a more intense flavor.
Steps for making lemon muffins with poppy seeds from mixing the flour, beating the sugar and eggs, to mixing in the poppy seeds and finally scooping into a pan.

How To Make Lemon Poppy Seed Muffins

  1. Whisk together. The all-purpose flour, baking powder, and salt in a small bowl and set it aside.
  2. Mix together. The melted butter, granulated white sugar, eggs, sour cream, milk, and vanilla extract in a large bowl with an electric or stand mixer. 
  3. Combine. The wet and dry ingredients and whisk just to combine. Add the poppy seeds and lemon zest and gently fold them into the batter.
  4. Scoop. The muffin batter into each liner in your muffin pan and bake.
  5. Cool. Them for 10 minutes in the pan then transfer them to a cooling rack to completely cool.
Close up of lemon poppy seed muffin on a cooling rack with more in the background.

Tips & Variations

  • Use a scoop to easily transfer the muffin batter into the pan. It’s less messy and ensures even muffins. A 2.5-ounce scoop (1/3 cup) is the perfect size for regular-sized muffins!
  • Don’t overmix your muffin batter. Once you get to the step where you are combining the dry and wet ingredients you want to mix just to combine everything and then gently fold in the zest and poppy seeds.
  • Use room temperature ingredients. The eggs, sour cream, and milk all should be at room temperature. This allows them to mix together more easily and makes it easier for the muffins to rise.
  • Skip the poppy seeds. If you prefer muffins without them this recipe makes a lovely lemon muffin.
Overhead of muffins on a cooling rack with a lemon and lemon slices next to it.

Recipe FAQ

Can I use yogurt instead of sour cream?

Yes, you can use plain Greek-style yogurt in place of the sour cream. Just don’t try to use plain yogurt as it’s simply not thick enough and will alter the texture of the batter.

Can I make these with other citrus flavors?

While I think lemon brings the brightest and best flavor in muffins, yes you can make these with oranges or limes.

Muffins piled up on a plate with a bite missing from one.

Storing

  • Store. Muffins at room temperature for up to five days in an airtight container.
  • Freeze. Muffins for up to three months in a freezer-safe container. Thaw them out at room temperature for an hour before serving.

More Muffin Recipes

Homemade Strawberry Muffins

Funfetti French Toast Muffins

Homemade Blueberry Muffins

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Lemon poppy seed muffins on a cooling rack.
5 from 3 ratings
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Servings: 12

Lemon Poppy Seed Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Indulge in a burst of citrusy delight with these irresistible lemon poppy seed muffins!! A moist and tender muffin with the perfect combination of tangy lemon zest and the subtle crunch of poppy seeds. These muffins are sure to brighten your day!
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Ingredients
 

  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 cup granulated white sugar
  • 2 eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • ½ cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoon poppy seeds
  • 2 tablespoons lemon zest about 4 large lemons zested
  • 2 tablespoons lemon juice, optional

Instructions
 

  • Preheat the oven to 350°F. Line the cupcake pan with 12 liners.
  • In a small bowl whisk together the all-purpose flour, baking powder, and salt. Set aside the flour mixture.
  • In a large bowl, using an electric or stand mixer, mix together the melted butter, granulated white sugar, eggs, sour cream, milk, and vanilla extract. Add the lemon juice if you want.
  • Add the dry ingredients to the wet ingredients and whisk just until combined.
  • Add in the poppy seeds and lemon zest and gently fold them into the batter.
  • Scoop batter into each liner.
  • Bake the muffins for 25-30 minutes. Let them cool for 10 minutes in the pan then transfer them to a cooling rack to completely cool.

Notes

  • Use a scoop to easily transfer the muffin batter into the pan. It’s less messy and ensures even muffins. A 2.5-ounce scoop (1/3 cup) is the perfect size for regular-sized muffins!
  • Don’t overmix your muffin batter. Once you get to the step where you are combining the dry and wet ingredients you want to mix just to combine everything and then gently fold in the zest and poppy seeds.
  • Use room temperature ingredients. The eggs, sour cream, and milk all should be at room temperature. This allows them to mix together more easily and makes it easier for the muffins to rise.
  • Skip the poppy seeds. If you prefer muffins without them this recipe makes a lovely lemon muffin.
  • Store. Muffins at room temperature for up to five days in an airtight container.
  • Freeze. Muffins for up to three months in a freezer-safe container. Thaw them out at room temperature for an hour before serving.
Serving: 1g, Calories: 251kcal, Carbohydrates: 34g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 222mg, Potassium: 74mg, Fiber: 1g, Sugar: 18g, Vitamin A: 353IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Jennifer
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