Start your morning off on a sweet note with these super moist lemon poppy seed muffins! These lemon poppy seed muffins are made in 1 bowl with just 10 ingredients, making them perfect to whip up on a whim to add some sunshine to any day!
Start your morning off on a sweet note with these super moist lemon poppy seed muffins! These muffins are made in 1 bowl with just 10 ingredients, making them perfect to whip up on a whim to add some sunshine to any day!
Lemon Poppy Seed Muffins
I’m not a huge muffin fan (don’t come for me), but lemon poppy seed muffins have a special place in my heart. They’re tender, moist, packed full of zesty lemon flavor, and are perfect for starting your day on a bright note. Plus, these lemon poppy seed muffins come together in 1 bowl with just 10 simple ingredients! You’re going to love them.
What are lemon poppy seed muffins?
I’m pretty much always on a lemon poppyseed kick. Lemon poppy seed quick bread, lemon poppy seed pancakes, lemon poppy seed cake…I LOVE IT. Lemon poppy seed is probably my favorite light flavor combination for spring. It tastes like sunshine, is fancy enough for a cake, but rustic enough for a no-fuss muffin, and perfectly bright and tangy.
And it is the perfect flavor combination for your muffin rotation! These lemon poppy seed muffins pack a lemon-y punch thanks to fresh lemon juice and lemon zest. And don’t even get me started on the texture..oof. These muffins are that beautiful sweet spot between fluffy and dense with a tender crumb. If I could, I would build a home out of these muffins and never leave. You think that’s too much, but once you sink your teeth into one of these bad boys you’ll see what I mean.
Ingredients for lemon poppy seed muffins
The best part about homemade muffins is that they are relatively no fuss. You’ll only need 10 simple ingredients to whip up these super moist lemon poppy seed muffins. And if that didn’t sell you, they also are made in 1 bowl (no mixer required) and only take 30 minutes from start to consumption. Here’s your shopping list.
Granulated Sugar
Lemons
Unsalted Butter
Eggs
Milk
Sour Cream
Vanilla Extract
All Purpose Flour
Tablespoon Baking Powder
Salt
Tips for the best lemon poppy seed muffins
The thing about muffins is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. So, how do you get one of those big, fluffy, moist, bakery style lemon poppy seed muffins of your dreams?
We gotcha covered.
Make sure you’re measuring your ingredients carefully: Measuring your ingredients properly will guarantee you perfect muffins. Make sure you’re fluffing up your flour before measuring to make sure it doesn’t compact and lead to a dry muffin!
Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for, fold the batter together until just combined!
Underbake the muffins slightly: Of course you don’t want a raw center, but underbaking your muffins slightly will eventually become the perfect bake. Heat is trapped into your lemon poppyseed muffins while they’re baking, so they will continue to bake after they’ve been removed from the oven and are cooling down.
Start your morning off on a sweet note with these super moist lemon poppy seed muffins! These lemon poppy seed muffins are made in 1 bowl with just 10 ingredients, making them perfect to whip up on a whim to add some sunshine to any day!
Start your morning off on a sweet note with these super moist lemon poppy seed muffins! These lemon poppy seed muffins are made in 1 bowl with just 10 ingredients, making them perfect to whip up on a whim to add some sunshine to any day!
Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
In a large mixing bowl combine the granulated sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar until the sugar is fragrant and lemony.
Add the melted butter to the sugar, beating until combined. Add the eggs in one at a time, mixing between each until smooth. Add the sour cream, milk, lemon juice, and vanilla extract and mix well.
Add the flour, baking powder and salt and mix until just combined and no streaks of flour remain.
Last, fold in the poppy seeds until evenly distributed. Do not over mix.
Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent.
Sprinkle tops with some sugar if desired. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 12 minutes, or until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!
These are the BEST lemon poppy seed muffins! If you are a lemon love these are amazing. The perfect amount of lemon and poppy seed! I can’t wait to make them again!!!
Ok I made these this morning, and they are BOMB. Followed the recipe to a T, and they are beautifully soft, lemony, and moist. Best tip for muffins: let the batter rest for 15 minutes before baking. You will have huge muffin tops!!
I absolutely love the sound of these muffins, wondering if i could make them gluten free by using gluten free flour or would this change the texture and flavour of the muffins??
Hi! I just made these muffins and they were great! I just had a question…I saw on your TikTok that you put some sort of sugar on the top of them. I was wondering what that was and how long you should bake them. On the website it says to under-bake them a little but mine were a little over baked. Any advice? Love this!!!
Leave a comment and rate this recipe!
These are the BEST lemon poppy seed muffins! If you are a lemon love these are amazing. The perfect amount of lemon and poppy seed! I can’t wait to make them again!!!
★★★★★
These are mother fluffin’ D-lish! I replaced the butter with olive oil but otherwise followed recipe as written.
★★★★★
Ooh I bet the olive oil was actually super tasty in these! So happy you enjoyed them!
Ok I made these this morning, and they are BOMB. Followed the recipe to a T, and they are beautifully soft, lemony, and moist. Best tip for muffins: let the batter rest for 15 minutes before baking. You will have huge muffin tops!!
★★★★★
I absolutely love the sound of these muffins, wondering if i could make them gluten free by using gluten free flour or would this change the texture and flavour of the muffins??
Hi Chloe! You could make these with a 1:1 baking flour! We love Bob’s Redmill 1:1 Gluten Free Baking Flour and I think it would work perfectly here!
Just what I was coming to the comment section to find. 🤍 You are doing the Lord’s work 👏
My pleasure!! Enjoy 🙂
Hi! I just made these muffins and they were great! I just had a question…I saw on your TikTok that you put some sort of sugar on the top of them. I was wondering what that was and how long you should bake them. On the website it says to under-bake them a little but mine were a little over baked. Any advice? Love this!!!
★★★★★