My Lemon Poppy Seed Muffins are a bakery style favorite in our house. They bake up nice and tall with a big round dome that we slather them with a sweet and tangy glaze.
I dare you to name a more beloved ‘oldie’ than Lemon Poppy Seed Muffins. But wow, it’s been ages since I’ve made muffins, I know because it took me forever to even locate my muffin tin. Too many new fangled recipes getting in the way, I guess. When I feel like I’m straying a bit too far into ‘creative’ territory, I like to reel it back in with a classic. Poppy seed muffins are universally loved, that’s why they’re the kind of thing you’d get at a great B&B, and why it’s the perfect recipe to have on hand when hungry guests (or family) are roaming around your kitchen.
These have a nice crunch to the ‘muffin top’, and a fluffy interior. Not too sweet, either. And they’re made with healthy yogurt and naturally lowfat buttermilk. I peeled the zest off of a lemon with my vegetable peeler and processed it with sugar to make a killer lemon sugar. I learned that from Ina Garten. You get way more zest into the batter that way, and it really does infuse the muffins with gorgeous lemoniness. The flavor we all associate with lemon resides mostly in the peel, which contains the essential oil, so when you bake without it, you’re missing out.
It took me a few tries to find a recipe I liked, and I ended up using my own Almond Poppy Seed Muffins as a base.
Tips for making perfect muffins ~
A few things to remember when making any muffins…
- muffins are small little cakes, and tiny variations in your process can make a big difference to the final result. If your oven is hotter than 375F they can get dry and over-baked. I like to keep an oven thermometer inside to check. And they can go from perfect to over-done in just minutes, so keep a close eye on them.
- I also like to use paper liners, I think they help keep the muffin a little moister.
- And be sure to measure your ingredients carefully, especially when it comes to the flour. I fluff the flour up first to loosen it, then lightly scoop, and level off the top. You will get a more accurate amount that way. Too much flour can mean tough muffins.
Go ahead, pour that second cup of coffee, I’ve got you covered.
My Lemon Poppy Seed Muffins are a bakery style favorite in our house. They bake up nice and tall with a round top that we slather them with a tangy glaze.
Ingredients
- 1 cup granulated sugar
- the zest of 1 lemon (use a vegetable peeler to peel off the zest in strips, making sure not to get the bitter white part, just the yellow)
- 3 cups all purpose flour (fluff before you measure)
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 stick (1/2 cup) unsalted butter, melted, and slightly cooled
- 1 cup yogurt
- 1/2 cup buttermilk
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 cup poppy seeds
- 2 cups confectioner's sugar
- lemon juice (about the juice of 1 lemon)
Instructions
- Set oven to 375F
- Put the sugar and zest in the bowl of a small food processor. Turn the machine on and process until the lemon zest has been thoroughly incorporated into the sugar. You may need to stop and scrape down the sides. Let it go long enough so the zest is really finely ground. The sugar will smell incredibly like fresh lemons!
- Whisk the sugar, flour, baking powder, soda, and salt together in a bowl and set aside.
- In another large mixing bowl, whisk the eggs and cooled butter together with the yogurt, buttermilk, lemon juice and vanilla. Stir in the poppy seeds.
- Blend the dry ingredients into the wet, mixing just until everything is combined, but don't over beat the batter or your muffins will be tough.
- Spoon the batter into a muffin cups fitted with paper liners. You will have a bit of batter leftover after you fill 12 standard muffin cups.
- Bake for about 20 minutes until the muffins are risen and golden, but watch carefully and don't over bake. You can check with a toothpick if you like.
- Cool the muffins on a rack before glazing.
- Make the glaze by stirring enough lemon juice into the sugar to make a spreadable consistency. You can spread the glaze on the muffins, or dunk them in headfirst.
Got a craving for poppy seeds?
Almond Poppy Seed French Toast
Banana Poppy Seed Cake with Vanilla Bean Frosting
38 Comments
Frederikke Voetmann
June 10, 2016 at 8:27 amThese look so delicious! Is it possible to freeze the baked muffins down for a couple of days before using them? :)
Sue
June 10, 2016 at 8:56 amI usually have success freezing baked goods, Frederikke, just be sure to wrap them well.
Kerri
June 5, 2015 at 4:53 pmThese were absolutely delicious! I just made a batch two days ago and they are gone! My husband and daughter are asking for more! They may have to wait until I’m finished cooking my way through the rest of the breakfast recipes! :)
Sue
June 5, 2015 at 5:34 pmHaha, thanks for being so supportive Kerri – glad the fam loved these :)
Claudia
March 28, 2015 at 3:54 amI am so disappointed. The recipe didn’t work out at all. The muffins didn’t rise. It is a hot mess :-(
Sue
March 28, 2015 at 7:33 amHi Claudia, I’m really sorry to hear that. All I can think of, when muffins don’t rise, is that perhaps your baking powder is out of date? Sometimes it can be that the oven isn’t hot when you put the muffins in. These aren’t super high rise muffins, but they definitely should rise! I hope you give them another try.
Betty
March 27, 2015 at 7:23 pmI’d love to have those muffins warm from the oven for my breakfast tomorrow morning! Lemon poppyseed anything is comfort food for me. Love that icing! :)
Sue
March 27, 2015 at 7:25 pmI’m experimenting with making the batter the night before and baking it up in the morning, Betty!
Sue
March 27, 2015 at 7:38 pmIcing, the drippier the better, makes everything better, doesn’t it?
Lisa @ Healthy Nibbles & Bits
March 27, 2015 at 1:00 pmLemon poppy seed muffins are one of my favorite things for breakfast! Wish I had one waiting for me right now. Love the drippy icing shots!
Sue
March 27, 2015 at 1:06 pmThanks Lisa! It was hard to stop shooting the drips!
Tricia @ Saving room for dessert
March 25, 2015 at 5:35 pmSue these are so gorgeous. That golden crust, the amazing drippy icing. I am drooling and just finished eating! So sorry to be late in commenting – work has been crazy. Beautiful job and fantastic photos!
grace
March 25, 2015 at 6:02 amthat’s a great ina garten tip! i always love your pictures–that drip-in-action is terrific!
Joanne Bruno
March 25, 2015 at 4:24 amLemon poppy seeds have always been my muffin favorites!! My ultimate is the version from Costco and I haven’t yet found a recipe to replicate this. Must add this to the MUST TRY list!
Kitchen Belleicious
March 24, 2015 at 7:30 pmlove this muffin version of a classic bread. They look so beyond moist and delicious. I love the icing and I am always looking for poppy seed bread recipes. I can never get enough:)
Pattie @ Olla-Podrida
March 24, 2015 at 5:08 pmI am going to have to make these. You are killing me here. Those photos make me want to like the screen.
Ashley
March 24, 2015 at 1:19 pmI so agree with you – lemon poppy seed muffins are such a delicious classic! These look absolutely fantastic! I’m craving citrus like mad right now too – and so pretty for spring!
Angie@Angie's+Recipes
March 24, 2015 at 12:40 pmWe are huge fans of poppy seeds. These muffins look scrumptious, Sue.
marcela
March 24, 2015 at 9:41 amLovely cupcakes! They made my mouth water! Vanilla Bean Frosting sounds perfect!
Rebecca @ Bring Back Delicious
March 24, 2015 at 9:25 amI used to work at a pastry shop that made a lemon poppy seed pound cake. I have to admit, I might have gone to town on the scraps…
Costco makes some amazing Lemon Poppy Seed breakfast muffins too. The problem is, one day I looked up how many calories they are. Now I can’t forget :(
Sue
March 24, 2015 at 9:59 amI used to get sucked into those huge flats of Costco muffins, that was about 20 pounds ago ;)
Jen @ Baked by an Introvert
March 24, 2015 at 8:29 amGorgeous muffins! And that drippy glaze has me swooning!
Sue
March 24, 2015 at 9:16 amThanks Jen!
Susan
March 24, 2015 at 7:27 amLemon Poppy seed Muffins are my all-time favorite muffin also! I love all of the other ways you’ve used poppy seeds too. Lemon just smells like spring to me!
Laura (Tutti Dolci)
March 23, 2015 at 5:46 pmWhat divine muffins, I love that glaze!
Jennifer @ Seasons and Suppers
March 23, 2015 at 4:38 pmLemon Poppy Seed is probably my favour muffin and these are beautiful! Love the glaze and the buttermilk/yogurt additions!
savvy
March 23, 2015 at 4:12 pmThese look GREAT!!! and my birthday’s coming soon…let’s see….could it be citrus pancakes to start my day and cupcakes for later??? Thanks- Sue!! esp after matcha ice cream, guacamole deviled eggs, and chia seeds recently!!
Julia
March 23, 2015 at 1:54 pmI’ve been going through a classic revival, myself. Something about an age-old delicious recipe really hits the spot, and I’m particularly in love with lemon poppy seed muffins! Ohhh what I’d give for a fresh poppy seed muff that’s dripping with glaze!
Penny
March 23, 2015 at 1:39 pmWhat gorgeous photos you got! You made those muffins so edible! Love the recipe and everything about them.
Sippitysup
March 23, 2015 at 11:45 amI don’t mean to imply my mom was old fashioned, but heck yeah could she rock the lemon poppy seed. GREG
SallyBR
March 23, 2015 at 11:26 amI hear you! WHen I get too much into the sous-vide thing, the chia seed, the matcha powder reduction, I know it’s time to call an old fashioned brownie into the kitchen… ;-)
I love the photo with the icing dripping, literally made me want to lick the screen….
PurpleQueen
March 23, 2015 at 11:11 amOne can never go wrong with lemon, these muffins look heavenly. What kind of yogurt did you use? Also, could I substutite sour cream? Many thanks for all the baking tips.
Sue
March 23, 2015 at 11:39 amI like Fage, it’s so nice and thick.
Sue
March 23, 2015 at 11:39 amOh, and sure, you could sub in sour cream, I usually use them interchangeably.
SusanR
March 23, 2015 at 11:08 amMy favorite! I sometimes buy one when I’m shopping at Sprouts. I think I’ll try these for our Easter potluck brunch. The grapefruit cake looks amazing too. Thank you!
Sue
March 23, 2015 at 11:38 amYou know I’ve never been to Sprouts, I hear it’s great. Thanks for stopping by Susan!
Catherine
March 23, 2015 at 10:00 amDear Sue, lemon and poppy seeds are a winning combo…such an elegant and fragrant muffin. xo, Catherine
Monique
March 23, 2015 at 9:38 amOne of my all time faves..
But it’s about the icing dripping off the screen onto my keyboard;)
Ohyum.I am craving muffins now..another friend/blooger made some too..