Name: Lemon Poppy Seed Muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 2 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter, softened or melted and cooled; 1/2 cup canola oil; 1 cup granulated sugar; 1/2 teaspoon pure vanilla extract; 2 large eggs; 3/4 cup milk; 1/4 cup fresh squeezed lemon juice; 2 tablespoon fresh lemon zest; 1 tablespoon poppy seeds

Tender, moist and packed with lemon flavor, these Lemon Poppy Seed Muffins make a scrumptious breakfast or afternoon treat. With zesty lemon, crunchy poppy seed and a soft crumb, they’re a treat for the senses.

Two lemon poppy seed muffins on a stack of white plates.

Moist, Lemony Must-Make Muffins

Meet your next muffin craving, y’all. These Lemon Poppy Seed Muffins are bursting with fresh lemon flavor. The tops of the muffins are golden and firm. The insides are soft and moist. Poppy seeds add a bit of a crunch and lemon zest gives a bitter sweet citrus flavor.

In short, they’re amazing. It will be hard to stop at one!

Lemon poppy seed muffins on a parchment lined cooling rack.

If you’re crazy about lemon, this is the perfect lemon poppy seed muffin recipe. The bright, slightly tart flavor of fresh lemon juice with fresh lemon zest throughout make these the most lemony of lemon muffins. They’re so refreshing.

Baked lemon poppy seed muffins in a 12-cup muffin pan with lemon halves.

Zest Obsessed

Once I get a craving for something, I can get a little obsessed. And this summer, it’s been lemon! I’m craving another lemon poppy seed muffin right now. They’re so light and tender. Sweet and spongey. I can’t wait to make another batch!

More of My Favorite Lemon Recipes

Light, bright and zesty, lemon makes adds so much flavor to baked goods, drinks, and sauces! My Favorite Lemon Recipes are easy, flavorful and sure to be favorites in your house, too!

Lemon Lavender Poppy Seed Scones, Fresh Mint Lemonade, Skillet Chicken Piccata, Lemon Poppy Seed Bread

What Do I Need to Make Lemon Poppy Seed Muffins?

All purpose flour
Baking powder
Baking soda
Kosher salt
Unsalted butter, softened or melted
Canola oil
Granulated sugar
Pure vanilla extract
Large eggs
Milk
Fresh squeezed lemon juice
Fresh lemon zest
Poppy seeds
12-cup muffin tin
Muffin liners
Nonstick cooking spray

flour, baking powder, baking soda, kosher salt, unsalted butter, canola oil, granulated sugar, pure vanilla extract, large brown eggs, milk, fresh squeezed lemon juice, fresh lemon zest and poppy seeds in small glass containers on a white marble counter.

Quick Tip: Choosing a Lemon

Choosing a good, juicy lemon is a little more straight forward than say, selecting a watermelon or an avocado. First, look for a bright yellow color all over. When you pick it up, the lemon should feel a little heavy. Squeeze it gently. It should give a little, and when you press the skin, it should smell fantastic.

If you’re working with a lemon that’s a bit firm, you can pop it in the microwave for 5-10 seconds. Then roll it firmly with the heel of your hand on the counter to soften it.

How to Make Lemon Poppy Seed Muffins

Preheat the oven to 350°F. Line a 12-cup muffin pan with liners and spray with non-stick cooking spray.
In a large bowl, stir together the flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, fitted with the paddle attachment, add the softened or melted butter, oil, sugar and vanilla. Beat on medium-high speed until light in color and fluffy, about 2-4 minutes.
Add the eggs one at a time, beating on medium speed until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Steps to make lemon poppy seed muffin batter.

Add half of the dry ingredients to the bowl and mix until mostly combined.
Add the milk and lemon juice to the bowl and mix until well combined
Add the remaining dry ingredients and mix until well incorporated and the batter is smooth.

Gently stir in the lemon zest and poppy seeds.
Divide the batter evenly among the prepared muffin cups, filling each one almost full.
Bake on the middle rack of the oven for 20-25 minutes, or until a toothpick inserted in the centers comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely or enjoy warm.

More Marvelous Muffin Recipes

Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!

Blueberry Streusel Muffins: Bursting with fresh blueberries and topped with an irresistible sugar streusel.
One-Bowl Muffins (Many Ways!): So easy and lets you bake several delicious muffin variations at once. The add-in options are endless! Craving something a teensy bit decadent?
Nutella Swirled Banana Muffins: Moist banana muffins with swirls of chocolatey Nutella in every scrumptious bite!
And more!

How to Store Lemon Poppy Seed Muffins

Store lemon poppy seed muffins in an airtight container on the counter for 2-3 days, or in the refrigerator for up to a week.

To freeze them, allow the muffins to cool. Then wrap tightly in plastic wrap, store in the freezer for up to three months. Thaw, uncovered at room temperature.

If you make my Lemon Poppy Seed Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,