Name: Lemon Poppy Seed Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 1/2 cups (320g) all purpose flour; 1 cup (200g) granulated sugar; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tbsp poppy seeds; 1/2 cup (110g) unsalted butter, melted; 2 tbsp vegetable oil; 2 large eggs, room temperature; 1/4 cup (65g) sour cream, room temperature; 2 tsp vanilla extract; 1/4 tsp almond extract (or lemon extract); 2 tbsp lemon zest (about 2 lemons); 1 tbsp lemon juice (about 1/2 lemon); 1 cup (255ml) milk, room temperature; 1/2 cup (118ml) fresh lemon juice (about 4 lemons); 1/2 cup (100g) granulated sugar; Lemon peel from 1 lemon

Jump to Recipe·4 from 2 reviews

If you’re craving a delightful burst of sunshine in every bite, this Lemon Poppy Seed Muffins Recipe is your new best friend. Imagine soft, fluffy muffins speckled with crunchy poppy seeds and bursting with bright lemon flavor, perfectly balanced with just the right amount of sweetness. These muffins elevate your morning routine or afternoon snack with their tender crumb and refreshing citrus zing. Trust me, once you try this Lemon Poppy Seed Muffins Recipe, it will become your go-to treat for any time of day.

Ingredients You’ll Need

This close-up image shows a creamy mixture with a rough texture and small dark seeds spread evenly throughout. The mixture is light beige in color with a thick, slightly shiny surface that has smooth swirls on top. There is a visible scoop taken out in the middle, revealing a denser and grainy inside with more seeds. The dish is inside a white bowl set on a white marbled surface, with soft lighting emphasizing the texture and creaminess. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role in creating the muffins’ perfect texture, moistness, and vibrant lemony flavor. From the tangy sour cream to the aromatic lemon zest, these ingredients come together to make magic happen in your kitchen.

All-purpose flour (2 1/2 cups / 320g): The essential base that gives structure and softness to the muffins.
Granulated sugar (1 cup / 200g): Adds sweetness and helps achieve a tender crumb.
Baking powder (2 1/2 tsp): The rising agent ensuring fluffy, light muffins.
Baking soda (1/2 tsp): Works alongside baking powder for a perfectly risen texture.
Salt (1/2 tsp): Balances the sweetness and enhances all flavors.
Poppy seeds (2 tbsp): For that subtle crunch and signature speckles throughout.
Unsalted butter, melted (1/2 cup / 110g): Brings richness and tenderness.
Vegetable oil (2 tbsp): Keeps the muffins moist and soft even days later.
Eggs (2 large, room temperature): Bind everything together perfectly.
Sour cream (1/4 cup / 65g, room temperature): Adds a lovely tang and moist texture.
Vanilla extract (2 tsp): Deepens the flavor complexity.
Almond extract (1/4 tsp) or lemon extract: A tiny splash that heightens the citrus aroma.
Lemon zest (2 tbsp, about 2 lemons): The heart of this recipe’s fresh lemon punch.
Lemon juice (1 tbsp, about 1/2 lemon): Adds tart acidity to brighten the batter.
Milk (1 cup / 255ml, room temperature): Keeps the texture tender and light.
Fresh lemon juice (1/2 cup / 118ml, about 4 lemons): For the luscious lemon simple syrup glaze.
Extra granulated sugar (1/2 cup / 100g): To sweeten the syrup and add a glossy finish.
Lemon peel from 1 lemon: Infuses the syrup with fragrant oil and adds visual appeal.

How to Make Lemon Poppy Seed Muffins Recipe

Step 1: Mix the Dry Ingredients

Begin by whisking together your all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl. This ensures that all the leavening and flavor elements are evenly distributed for that perfect muffin rise and delightful little bursts of poppy seed crunch throughout.

Step 2: Combine the Wet Ingredients

In a separate bowl, mix the melted butter, vegetable oil, eggs, sour cream, vanilla extract, almond extract (or lemon extract), lemon zest, lemon juice, and milk. Mixing these wet ingredients thoroughly will make sure your muffins come out extra moist and infused with that unmistakable lemon aroma.

Step 3: Bring the Batter Together

Pour the wet mixture into the dry ingredients, then gently fold together using a rubber spatula. Be careful not to over-mix; you just want everything combined to keep the muffins tender and light.

Step 4: Rest the Batter

Cover the bowl with plastic wrap and let it rest at room temperature for one hour. This resting step is the secret to fluffy, tall muffins as the batter ferments slightly and the baking powder gets activated.

Step 5: Prepare the Lemon Simple Syrup

While the batter rests, make your lemon simple syrup by heating the fresh lemon juice and sugar over medium heat until it boils, then letting it simmer for 10 minutes until fully dissolved. Meanwhile, peel the zest from another lemon, being careful to avoid the bitter white pith, and add it to a heat-safe bowl. Pour the hot lemon syrup over the zest and let it cool—it doubles as a delicious glaze and moistening syrup after baking.

Step 6: Preheat Oven and Prepare Muffin Tin

Close to the end of the resting hour, preheat your oven to 425ºF. Line your muffin tin with paper liners—either fill every cup or space the liners out for taller muffin tops. I love the spacing method for those bakery-style muffins that look as good as they taste.

Step 7: Scoop and Bake

Use a large 2-ounce scoop or about 1/4 cup spoonfuls to fill each liner generously. The rested batter will be nice and fluffy, so handle it gently to preserve that airy texture. Bake for 8 minutes at 425ºF, then reduce the oven to 350ºF and bake for another 8 to 10 minutes until a toothpick inserted comes out clean.

Step 8: Glaze and Cool

Once your Lemon Poppy Seed Muffins Recipe have finished baking, brush them liberally with the cooled lemon simple syrup. This glaze locks in moisture and adds an irresistible citrus shine. Let the muffins sit in the pan for 5 minutes before transferring to a rack to cool completely. If you want, sprinkle a few extra poppy seeds on top for that beautiful finishing touch.

How to Serve Lemon Poppy Seed Muffins Recipe

A close-up view of six lemon poppy seed muffins on a black cooling rack placed over a white marbled surface. The muffins are golden brown with a soft, slightly cracked top sprinkled evenly with black poppy seeds. One muffin stands upright, showing its brown paper liner and rounded, textured top. Around the muffins, there are two lemon halves revealing their juicy yellow interiors, enhancing the fresh and zesty feel of the scene. The lighting highlights the muffins' slightly crispy edges and soft crumb inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little goes a long way when it comes to garnishing your muffins. Besides the simple syrup and extra poppy seeds, a delicate dusting of powdered sugar or a tiny lemon slice on top can make these muffins even more appealing for a fancy brunch or a sweet surprise.

Side Dishes

Pair these lemony delights with a hot cup of tea, a strong coffee, or even a creamy latte. For a more substantial breakfast spread, serve them alongside fresh fruit salad, yogurt parfaits, or scrambled eggs to balance that sweet-tart flavor with savory richness.

Creative Ways to Present

Want to impress guests or just treat yourself? Serve these muffins warm from the oven with a dollop of whipped cream or mascarpone cheese and a drizzle of honey. You can also split one in half and create a mini breakfast sandwich with lemon curd and a sprig of fresh mint for an unexpected twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to three days. This keeps them wonderfully soft and fresh, so they’re ready whenever you want a quick lemony snack.

Freezing

If you want to save time on busy mornings, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer bag for up to three months. When you’re ready to enjoy, thaw at room temperature or gently warm in the microwave.

Reheating

Reheat your Lemon Poppy Seed Muffins Recipe in the microwave for about 15-20 seconds or pop them in a toaster oven for a few minutes to revive that fresh-baked warmth and aroma. You’ll feel like you just made them!

FAQs

Can I use almond extract instead of lemon extract?

Absolutely! Almond extract adds a lovely nutty note that complements the lemon zest nicely. Just use a small amount, about 1/4 teaspoon, so it doesn’t overpower the citrus flavor.

Why do I need to rest the batter for an hour?

Resting allows the baking powder to activate fully and the flour to hydrate, resulting in fluffier, taller muffins. It’s a simple step that really improves the texture of your Lemon Poppy Seed Muffins Recipe.

Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt can be used in place of sour cream. It will maintain the tang and moisture, though the texture might be just a tad different but still delicious.

How can I make these muffins vegan?

To veganize this recipe, replace butter and eggs with plant-based alternatives like coconut oil and flax eggs. Swap the sour cream for vegan yogurt. Keep in mind, the texture may vary, but you’ll still get a tasty lemony treat.

What’s the best way to zest lemons?

The best way is to use a microplane grater. It gets neat, fine zest without any of the bitter white pith. If you don’t have one, a vegetable peeler followed by finely chopping the zest works too.

Final Thoughts

I can’t recommend this Lemon Poppy Seed Muffins Recipe enough for anyone who loves a little sunshine in their baking. With vibrant lemon flavors and that comforting muffin crumb, they’re perfect for starting your day or sharing with friends. Give them a try and see how easily they become a beloved staple in your kitchen!