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

Lemon Poppy Seed Muffins

  • Author: The BakerMama
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins


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


  • 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


  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with liners and spray with non-stick cooking spray.
  2. In a large bowl, stir together the flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, add the butter, oil, sugar and vanilla. Beat on medium-high speed until light in color and fluffy, about 2-4 minutes. 
  4. 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.
  5. Add half of the dry ingredients to the bowl and mix until mostly combined.
  6. Add the milk and lemon juice to the bowl and mix until well combined
  7. Add the remaining dry ingredients and mix until well incorporated and the batter is smooth.
  8. Gently stir in the lemon zest and poppy seeds.
  9. Divide the batter evenly among the prepared muffin cups, filling each one almost full.
  10. Bake on the middle rack of the oven for 20-25 minutes, or until a toothpick inserted in the centers comes out clean.
  11. 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.