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Easy Irresistible Lemon Poppy Seed Muffins

lemon poppy seed muffins - featured image

Bright and fresh lemon poppy seed muffins with a moist, tender crumb and a subtle crunch from poppy seeds. Perfect for a quick breakfast or snack with a delightful lemony punch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120g) sour cream (full-fat recommended)
  • ¼ cup (60ml) whole milk (can substitute almond or oat milk)
  • Zest of 2 medium lemons, freshly grated
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • Optional topping: 2 tablespoons turbinado sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin well or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. In another bowl, whisk the sugar and melted butter until smooth. Add eggs, sour cream, milk, vanilla extract, lemon zest, and lemon juice. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; a few lumps are okay.
  5. Spoon the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle turbinado sugar on top if using.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and dairy for better mixing and fluffier muffins. Avoid overmixing to keep muffins tender. Freshly grate lemon zest avoiding the bitter white pith. If lemons are not juicy, add a splash more lemon juice or milk to keep batter moist. Line muffin tin with parchment liners for easy removal. Baking time may vary by oven; tent with foil if tops brown too fast.

Nutrition

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