Lemon poppy seed muffins are incredibly easy to make and have a fresh lemony flavor with a hint of sweetness. A tangy glaze adds the perfect finishing touch.

Enjoy them for breakfast, brunch, or anytime you want a tasty snack!

stack of Lemon Poppy Seed Muffins with a bite taken out of one

Lemon Poppy Seed Muffins

  • Forget about the store-bought versions – this lemon poppy seed muffin recipe has so much zesty lemon flavor, and it’s easy to make.
  • This recipe is super to follow, and you don’t need any fancy equipment or ingredients.
  • These muffins can be made ahead of time and frozen for a quick snack on the go.
  • Great for breakfast, a dessert, or just a sweet snack with coffee.

This if you like poppy seed cake, you’ll love these easy muffins!

sugar , milk , salt , flour , almond extract, baking soda , oil , eggs , lemon , poppy seeds and baking powder with labels to make Lemon Poppy Seed Muffins

Ingredients in Lemon Poppy Seed Muffins

  • Flour: This recipe uses all-purpose flour since I always have it on hand. For a gluten-free version, adjust a baking blend according to the package directions of your favorite GF blend. Combine white and whole wheat flour to add fiber and nutrients.
  • Lemon: Use fresh lemon juice and zest for a bright flavor. Add lemon extract with the almond extract for more lemon flavor if you’d llike.
  • Sugar: Replace white sugar with stevia or monk fruit (adjust ratios as needed).
  • Variations: Slivered almonds can be sprinkled on top before baking. Add in dried chopped fruit like apricots.
  • Glaze: Optional, but a fresh lemon juice glaze is a perfect finishing touch.

Want to Add Blueberries?

If adding fresh blueberries, toss them in flour before adding them at the end of Step 5. This ensures that they stay suspended in the batter and don’t sink to the bottom.

How to Make Lemon Poppy Seed Muffins

  1. Sour the milk as directed in the recipe below.
  2. In a large bowl, whisk the dry ingredients together. Create a well in the center.
  3. Combine the wet and dry ingredients and stir until just moistened, being careful not to overmix.
  4. Pour batter evenly into prepared muffin tins and bake until a toothpick comes out clean. Cool completely before adding glaze.

For mini muffins: Bake at 375° for 10- 12 minutes.

For jumbo muffins: Bake at 375°F for 23-30 minutes.

For the Glaze:

  1. Whisk the powdered sugar and lemon juice until thick.
  2. Drizzle over the muffins and garnish with sliced almonds or blueberries, if desired.
baked Lemon Poppy Seed Muffins in the muffin tin

Keeping Muffins Fresh

  • Keep lemon poppy seed muffins in a covered container with a slice of bread to absorb excess moisture for up to 3 days.
  • Freeze muffins by wrapping them individually in plastic wrap and then placing them in a zippered bag for up to 2 months.
  • Thaw them at room temperature or microwave them at 20-second intervals to warm them up.
baked Lemon Poppy Seed Muffins

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stack of Lemon Poppy Seed Muffins with a bite taken out of one
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Lemon Poppy Seed Muffins

Easy to make and insanely delicious, these Lemon Poppy Seed Muffins are just perfect for summer. Sweet & tart, serve for breakfast or as a dessert!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 muffins



  • ¾ cup milk
  • ¼ cup lemon juice
  • 2 cups all purpose flour
  • 1 ¼ cups granulated sugar
  • 1 tablespoon poppy seeds
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tablespoon lemon zest
  • ¾ teaspoon almond extract


  • 1 cup powdered sugar
  • 5 teaspoons lemon juice more if needed



  • Preheat the oven to 375°F. Grease twelve muffin wells or line with paper liners.
  • In a small bowl, combine milk and lemon juice to make soured milk. Let sit for 5 minutes.
  • In a large bowl mix together the flour, granulated sugar, poppy seeds, baking powder, salt and baking soda. Use a spoon to form a well in the center of the bowl. Set aside.
  • In a separate medium bowl combine the soured milk, oil, eggs, lemon zest, and almond extract. Mix well.
  • Pour the liquid ingredients into the dry ingredients. Stir until just moistened. Be careful not to over-mix.
  • Divide batter between 12 muffin wells, filling about ⅔ full.
  • Place in oven and bake for 15-20 minutes or until a toothpick comes out clean.
  • Remove from oven and place on cooling rack until completely cool. Prepare glaze.


  • In a small bowl stir together powdered sugar and lemon juice, adding additional lemon juice ½ teaspoon at a time if necessary. The glaze should be thick but easy to pour.
  • Use a spoon to drizzle the glaze over the cooled muffins


Keep muffins in an airtight container for up to 3 days with a slice of bread to absorb excess moisture.
5 from 9 votes

Nutrition Information

Calories: 299 | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 119mg | Fiber: 1g | Sugar: 32g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins, Snack
Cuisine American
Lemon Poppy Seed Muffins with icing and writing
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Lemon Poppy Seed Muffins with a bite taken out of one and a title
close up of Lemon Poppy Seed Muffins with a bite taken out and writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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