Lemon Poppy Seed Muffins
With their zingy and charming flavor, these lemon poppy seed muffins bring sunshine into your kitchen! Ideal for bakers across the spectrum of skill levels, this recipe provides a comprehensive guide to crafting a delicious treat that promises to satisfy your palate.
Christopher loves these muffins. I love them, too, not only because they taste so delicious but also because they remind me of my childhood. My grandmother loved everything lemon. She made lemon bread just about every other week.
I have another recipe for lemon muffins, but what I love about this recipe is the added crunch of the poppy seeds.
So, even though these poppy seed muffins make delicious eating because of their texture and flavor, they are also nostalgic to me.
Do you have any recipes that make you feel that way? Let me know in the comments.
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.
Helpful tips
- I chose not to add lemon zest in the batter because I wanted to use lemon extract, but for an intense lemon flavor, use organic lemons for zesting. You should wash your citrus before zesting to remove pesticides, even if they are organic.
- Ensure that your eggs and milk are at room temperature. This helps the ingredients blend more seamlessly, creating a smoother batter.
- I like to use extra virgin olive oil in my baked goods, but you could also use another vegetable oil like canola or avocado oil.
- When combining the wet and dry ingredients, fold gently. Overmixing can result in dense muffins.
- We love bigger muffins in our house so I make nine muffins. But if you you can also make twelve muffins, just fill the baking cups 3/4 way up instead of filling them like I do.
- Keep an eye on your muffins in the last few minutes of baking. Overbaking can dry them out. They should be lightly golden and spring back when gently pressed.
- Allow the muffins to cool in the tin for at least five minutes. This helps them set and makes them easier to remove without breaking.
- I think these lemon muffins are perfect without a drizzle of simple lemon glaze on top, but if you like extra sweetness, feel free to add one.
- Store the muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze them in a gallon freezer bag for up to three months.
How to make lemon poppy seed muffins
Pre-step
Take your eggs and milk out at least a half hour before starting the recipe.
Step one
Preheat the oven to 375 degrees Fahrenheit, line a muffin pan with paper liners, get a large bowl, whisk, and rubber spatula.
Step two
Gather the ingredients – all-purpose flour, granulated sugar, baking powder, baking soda, salt, fresh lemon, milk, eggs, vanilla extract, and lemon extract.
Step three
Add the eggs, milk, fresh lemon juice, pure vanilla extract, lemon extract, and oil to the mixing bowl. (A)
Step four
Take a whisk and mix until combined. (B)
Step five
Add the dry ingredients to the wet ingredients. (C) Take a spatula and gently fold the ingredients together. Be careful not to overmix as it will cause dense muffins.
Step six
Spoon the muffin batter into the baking cups. I fill them all the way to the top since we like big muffins.
Step seven
Bake for 20 – 22 minutes.
As all ovens are different, check at 20 minutes. The muffins should be slightly browned and the tester should come out clean.
Step eight
Place the muffin tin on a cooling rack for 5 minutes.
Step nine
Remove the muffins from the pan.
All that is left to do is unwrap one of the muffins, butter it, and take a bite.
It’s so tender and delicious! Just like Nana used to make.
I hope you enjoyed this lemon poppy seed muffins recipe.
Other muffin recipes
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Lemon Poppy Seed Muffins
Ingredients
Wet ingredients
- 2 large eggs (take out 1/2 hour before starting the recipe)
- 2 ounces lemon juice (fresh, 1 – 2 lemons)
- 1/2 cup milk (I used almond milk)
- 1/2 cup oil (I used extra virgin olive oil)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Dry ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sugar (granulated)
- 1/4 cup poppy seeds
- 1/2 teaspoon salt
Instructions
- Take out the eggs and milk a 1/2 hour before starting the recipe.
- Preheat the oven to 375℉ and line a muffin pan with 9 baking cups.
- In a large bowl, add the wet ingredients.2 large eggs, 2 ounces lemon juice, 1/2 cup oil, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1/2 cup milk
- Add the dry ingredients and gently fold the wet and dry ingredients together. Don't overmix as it will make the muffins dense.2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 cup sugar, 1/4 cup poppy seeds, 1/2 teaspoon salt
- Spoon the muffin batter into the baking cups. Fill the right up to the top of the cup. If you want smaller muffins, spoon it 3/4 the way up the baking cup.
- Bake for 20 – 22 minutes. Check with a toothpick or cake tester at 20 minutes, as all ovens are different. The tester should be clean, and the muffins should be slightly browned and have a little give if you touch the middle with a finger.
- Place the muffin pan on a wire rack to cool for 5 minutes before removing the muffins to further cool on the rack.
- Plate, slather butter on one, eat, smile, and enjoy.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
- I chose not to add lemon zest in the batter because I wanted to use lemon extract, but for an intense lemon flavor, use organic lemons for zesting. You should wash your citrus before zesting to remove pesticides, even if they are organic.
- Ensure that your eggs and milk are at room temperature. This helps the ingredients blend more seamlessly, creating a smoother batter.
- I like to use extra virgin olive oil in my baked goods, but you could also use another vegetable oil like canola or avocado oil.
- When combining the wet and dry ingredients, fold gently. Overmixing can result in dense muffins.
- We love bigger muffins in our house so I make nine muffins. But if you you can also make twelve muffins, just fill the baking cups 3/4 way up instead of filling them like I do.
- Keep an eye on your muffins in the last few minutes of baking. Overbaking can dry them out. They should be lightly golden and spring back when gently pressed.
- Allow the muffins to cool in the tin for at least five minutes. This helps them set and makes them easier to remove without breaking.
- I think these lemon muffins are perfect without a drizzle of simple lemon glaze on top, but if you like extra sweetness, feel free to add one.
- Store the muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze them in a gallon freezer bag for up to three months.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love everything lemon. The combination of lemon and poppy seeds is so good. I would love one of this muffins with my morning coffee.
Thanks so much, Gloria! I appreciate it.
I do love lemon poppyseed baked goods. They’re just so perfect for the warmer weather with their bright flavor. These were super moist and delish!
Thank you, Tammy.
I do adore baked items with lemon poppy seeds. Their vibrant taste makes them ideal for the warmer months. They are really moist and delicious!
Thanks, Amy. they are such a hit here in our house.
I just love lemon poppyseed muffins so much. These are great for grab and go in the mornings too.
Thank you, Lauren!
Such delicious muffins and one of my all-time favorite flavor. Love how simple the recipe is and I love the taste the lemony poppy seed flavors 🙂
Thanks, Molly!
These muffins came out great! They were easy to make and had just the right amount of lemon flavor. Thanks!
Thanks so much, Erin. I appeciate it and thanks for letting me know what you thought.
I used to buy lemon and poppy seeds muffins at break time in school. These came out so great, moist and perfect flavours.
Thank you, Hayley. I’m glad you enjoyed them.
These poppyseed muffins look tasty and like they would work as a great snack or pair well alongside some breakfast items.
Thanks, Moop.
Lemon poppy seed muffins are my absolute favorite! These are somewhat nostalgic for me, they remind me of when I was a kid. Great flavor. I added some lemon zest as well. Perfection.
Thanks, Krysten! I appreciate it.