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The most tender, moist, light, fluffy, and tangy lemon poppyseed muffins with a sweet lemon glaze. The best lemon poppyseed muffin recipe!
I have been on a quest to make the most perfect lemon poppyseed muffin. I love being a baking scientist in the kitchen! I get super passionate about being a full-on nerd and studying all things baking.
I have been experimenting with these lemon poppyseed muffins for awhile now — tweaking them to get them just perfect. I was looking for a tender, moist crumb with a good amount of fresh lemon flavor plus to see if it could stay soft for a few days. We have the final poppyseed muffin recipe and it is a winner!
Some recipes make your kitchen smell so good that whoever is still asleep in your house will wander in without being asked. Lemon poppyseed muffins are firmly in the second category. Bright, citrusy, and just sweet enough, with that satisfying little crunch from the poppyseeds and a golden, domed top that looks like it came straight out of a bakery case — these are the muffins people ask you for the recipe after one bite. The best part? They’re genuinely easy to make at home, and once you understand a few key techniques, you’ll never need to buy a boxed mix or overpay at a coffee shop again.
Lemon Poppyseed Muffin Ingredients:
Here are the key baking tips when making these lemon muffins. I prefer a mix of both butter and oil for both flavor and texture benefits. The addition of sour cream plus buttermilk (or whole milk) just puts it over the top! You want to ensure the lemon flavor is coming through with both lemon zest and lemon juice.
Oh, and the sweet lemon glaze on the top is essential. This just makes them taste more gourmet and adds in a touch of lemon tanginess and sweetness. I love to sprinkle on sparkling sugar right before baking. It adds a tiny little sweet crunch to the top of the muffins and brings in the luxurious bakery experience.
- Butter
- Sugar
- Oil
- Eggs
- Fresh Lemon Juice
- Fresh Lemon Zest
- Buttermilk or Whole Milk
- Sour Cream
- Poppyseeds
- Flour
- Baking Powder
- Salt
The use of both butter and oil gives the flavor benefits from the butter and the oil gives the muffins a moist texture. The use of sour cream and milk gives the lemon muffins a soft, tender texture.
A mix of freshly squeezed lemon juice and grated lemon zest gives it that tangy lemon flavor. I suggest using fresh lemons for the juice. If your lemon muffins have ever come out tasting more like vanilla cake with a hint of citrus, the culprit is almost always the same…not enough zest. Lemon juice adds acidity and a mild tang, but the bold lemon flavor you’re after, lives almost entirely in the zest. Skip this step and you’ll taste the difference.
Why use buttermilk when making homemade muffins?
Buttermilk might be the most underrated ingredient in all of muffin baking. Its mild acidity reacts with the baking soda in your batter to create tiny bubbles of carbon dioxide, which means a lighter, fluffier, more tender crumb without any extra effort on your part. But the benefits don’t stop at rise — buttermilk also adds a subtle tangy richness that complements the lemon in a way that regular milk just doesn’t.
If you don’t have buttermilk on hand, don’t let that stop you. Pour one tablespoon of fresh lemon juice or white vinegar into a measuring cup, fill it to the one-cup line with whole milk, give it a quick stir, and let it sit for about five minutes. You’ll see it start to curdle slightly — that’s exactly what you want. It won’t be identical to real buttermilk, but it’s close enough that most people can’t tell the difference in the finished muffin. Sour cream and full-fat Greek yogurt are also excellent substitutes that add even more richness to the crumb.
What size should I make these Homemade Lemon Poppyseed Muffins?
You can use either a 12-cup muffin pan for 12 regular-sized muffins or use the 6-cup jumbo muffin pan for bakery-sized muffins. I used the 6-muffin pan for the muffins in these photos.
Note: you will need to add additional baking time for the larger muffins. I will include both baking times in the recipe card. I suggest using muffin liners if using the 6-muffin pan to make it easier to remove the muffins. I suggest lightly spraying the muffin liners with non-stick cooking spray.
How to make the Best Lemon Poppyseed Muffins:
- Preheat oven to 350 degrees. Spray a 6 or 12 cup muffin tin with non-stick cooking spray or line with muffin liners. I suggest using liners if making jumbo muffins.
- Combine ingredients. In a large bowl, mix together butter, oil, and sugar for 2 minutes until smooth and creamy. Add in eggs, buttermilk, sour cream, lemon juice and lemon zest. Stir until combined.
- Fold in dry ingredients. Fold in flour, baking powder, salt and poppyseeds. Scoop into muffin tins and fill about 3/4 full. Sprinkle with sparkling sugar.
- Bake muffins. If using a 12-cup muffin tin, baker for 18-21 minutes. If using a 6-cup muffin tin, bake for 23-26 minutes. Check the center with a toothpick for doneness.
- Make lemon glaze. In a small bowl, mix together powdered sugar and lemon juice. Start with 3 tablespoons of lemon juice. May add more if you want a thinner glaze or stronger lemon flavor.
- Glaze muffins. Once muffins are done baking, let them cool for 10-15 minutes. Place glaze in a piping bag or a ziplock bag and snip one edge of the bag. Run the glaze along the top of the muffins.
Frequently Asked Questions:
- Why are my lemon poppy seed muffins dry?
This usually happens from overbaking or too much flour. Be sure to measure carefully and remove the muffins as soon as a toothpick comes out with a few moist crumbs. - Can I skip the poppy seeds?
Yes, you can leave them out if needed, but they add a nice texture and classic look to the muffins. - Can I make lemon poppy seed muffins ahead of time?
Yes! They store well and can be made 1–2 days in advance. They often taste even better the next day. - Can I freeze lemon poppy seed muffins?
Yes, they freeze very well for up to 2–3 months. Thaw at room temperature or warm slightly before serving.
Muffin Baking Tips:
Don’t overmix — the #1 muffin mistake — overmixing develops gluten and makes muffins tough and rubbery
Room temperature ingredients — cold eggs and milk don’t emulsify properly, leading to uneven texture
The muffin method — wet ingredients and dry ingredients mixed separately, then folded together just until combined (lumps are fine!)
Oil vs. butter — oil keeps muffins moist for days; butter adds flavor but dries out faster. I use both in this lemon muffin recipe
What baking tools do I need to make Lemon Poppyseed Muffins?
- Muffins Pans
- Bakery Style Muffin Pans
- Whisk
- Everyday Mixing Bowl
Muffin Recipes:
Lemon Recipes:
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Lemon Poppyseed Muffins
Equipment
- kitchenaid mixer
- mixing bowl set
- muffin tin
- measuring cups and spoons
Ingredients
- 1/4 cup Oil
- 4 Tablespoons Butter (melted)
- 1 cup Sugar
- 2 large Eggs
- 1/3 cup Buttermilk or Milk*
- 3/4 cup Sour Cream (full-fat)
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Lemon Zest (from about 4 lemons)
- 2 cups Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Poppyseeds
Lemon Glaze:
- 1 1/2 cups Powdered Sugar
- 3 to 4 Tablespoons Lemon Juice
- Sparkling Sugar
Instructions
- Preheat oven to 350 degrees. Spray a 6 or 12 cup muffin tin or muffin tin liners with non-stick cooking spray. I suggest using liners if you are making jumbo muffins.
- In a large bowl, mix together oil, butter, and sugar for 2 minutes until smooth and creamy. Add in eggs, buttermilk, sour cream, lemon juice, and lemon zest. Stir until completely combined.
- Fold in flour, baking powder, salt, and poppyseeds. Scoop into muffin tin liners, filling almost to the top (over 3/4 full). Sprinkle with sparkling sugar.
- Bake for 18-21 minutes, if using a 12-cup muffin tin. Bake for 23-26 minutes if using a 6-cup muffin tin. Oven temperatures vary so check the center with a toothpick to determine doneness.
Lemon Glaze:
- In a small bowl, mix together powdered sugar and lemon juice. Start with 3 Tablespoons of lemon juice and add more for a thinner glaze and more pronounced lemon flavor.
- Once the muffins are done baking, let cool for about 10-15 minutes. Place glaze in a piping bag or place in a sandwich-size Ziploc bag and snip one edge of the bag. Run the glaze along the muffin in a zig-zag pattern.
Notes
- I suggest using buttermilk but you can use whole or 2% milk instead.
Nutrition information is automatically calculated, so should only be used as an approximation.
Might be the best muffins I have ever eaten! You never let me down!
I’m so happy you loved this muffin recipe! Thanks so much for making it Leslie.
Another great successful recipe. Lucky I’m on my own these days so, barely a few hours after baking the muffins (went for 12 “standard”) I only have 9 left. I’d still appreciate your recommendations for extending their life to the max otherwise, will have to bake another batch when my partner comes in a few days’ time! My only tweak – probably my European muted glycemic requirements compared to American ones, I reduced sugar contents by about 15% and I’m very happy I did so (BTW, I do so as a standard for every sweet recipe, the provenance of which I know to be the US and, from the point of view of sweetness, it always works-out wonderfully for me and my guests). Otherwise, if there was a 6th star to be given, I’d gladly fill it up too. Thanks. It’s already in the “repeate often” column of my baking Excel file.
We have an abundance of lemons on our tree this time of year and these muffins are our favorites!
Thanks for a really delicious recipe.
Can you leave out the poppy seeds to make just a lemon muffin ?
Very quick and easy to put together. I am still waiting for them to cool, but I am positive that they are delicious! I have tasted the batter and can hardly wait to taste the finished product. Make these if you are a lemon lover like me!
Great muffins as with all your recipes. Question I would like to make these for someone who is diabetic. Can I use the sugars that I use on my low carb diet Sverve?
I made these today for my cafe. Staff and I shared one and OMG we were loving these. I hope we have some left for customers!
We have so many lemons on our tree right now, so I’m trying all your lemon recipes…and every one so far I have loved! These muffins are honestly decadent…and that is a good thing!
I had fresh lemons in my refrigerator and when I saw this recipe and knew I needed to make them. They are delicious! My husband could not wait until they cooled to try them. DELICIOUS!
These are the BEST homemade lemon poppyseed muffins! Melissa – you are the Queen of baked goods in our house (completely obsessed with your yellow cake and literally all your cookies ha) and you completely nailed IT with this recipe!