clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lemon poppy seed muffins with lemons and a purple flour in the center

Lemon Poppy Seed Muffins

  • Author: Katelyn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


These extra lemony, moist poppy seed muffins have crispy edges and a crystalized sugar topping. Every bite is perfectly sweet and completely irresistible! Impossible to eat just one!



Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons poppy seeds 
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup + 2 tablespoons white granulated sugar 
  • 2 eggs, at room temperature
  • 1 1/2 teaspoon vanilla 
  • 1/4 cup whole milk
  • zest from 1 1/2 large lemons (MUST BE ADDED AT END OF MIXING, SEE INSTRUCTIONS)
  • 1/3 cup lemon juice (about 1 1/2 large lemons) (MUST BE ADDED AT END OF MIXING, SEE INSTRUCTIONS)

Topping (optional)


  1. Preheat oven to 400 degrees F. 
  2. Using non-stick cooking spray or butter, grease a 12 cup muffin pan
  3. In a medium mixing bowl, whisk together the dry ingredients (flour, poppy seeds, baking soda, and salt).
    mixing bowl with flour and poppy seeds
  4. In a large mixing bowl, use a whisk to cream together the melted butter and sugar. 
    creamed butter and sugar in a stainless steel mixing bowl with a whisk
  5. Add in the eggs one at a time and whisk until fully incorporated, then mix in the vanilla and whole milk.
    creamed butter and sugar and eggs in a stainless steel mixing bowl with a whisk stainless steel mixing bowls with wet and dry ingredients for muffins and a whisk
  6. Add the dry ingredients to the wet ingredients, adding a little at a time, and mix until everything is just combined and the dry ingredients are evenly coated. Do not overmix!
    lemon poppy seed muffin batter in a stainless steel mixing bowl with a whisk
  7. As the final step, mix in the lemon zest and lemon juice until fully combined. 
    lemon poppy seed muffin batter with lemon juice and lemon zest in a stainless steel mixing bowl with a whisk
  8. Use a large cookie scoop to fill each cup of your muffin pan. Each cup should be filled about 2/3 full. 
    12 cup muffin pan filled with lemon poppy seed muffin batter
  9. Sprinkle the tops with large sugar crystals
    close up shot of lemon poppy seed muffin batter in a pan with large sugar crystals sprinkled on top
  10. Bake in oven on middle rack for 5 minutes at 400 degrees. 
  11. Reduce oven temperature to 375 degrees and bake for 7 more minutes or until the muffins are fully cooked in the center (use a toothpick to test: insert a toothpick into the center of the muffin, it should be completely dry when removed)
  12. Remove the muffins from oven and place the pan directly on a wire cooling rack for 1-2 minutes or until the muffins are cool enough to handle. 
    lemon poppy seed muffins cooling on a wire cooling rack
  13. Using a butter knife or small spatula, remove each muffin from the pan and allow to continue cooling on the rack until ready to eat!


  • Remember to add the lemon zest and juice at the very end of the mixing process. Otherwise your muffins will not rise correctly!
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: lemon, poppy seed, muffins, breakfast, sweet

Recipe Card powered byTasty Recipes
%d bloggers like this: