If you’re looking for something delicious and lemony to bake, you’ll love these Lemon Poppy Seed Muffins! This tasty recipe comes together in just minutes, and can be ready to enjoy in under 1 hour.
EASE: Super easy! Have a whole batch ready in less than an hour.
FLAVOURFUL: Fresh + bright with lemon flavour!
GREAT FOR FREEZING Double the batch and freeze half.
About these Lemon Poppy Seed Muffins:
I made these Lemon Poppy Seed Muffins using my favourite basic buttermilk recipe that I’ve been making for years. To this batter I added fresh lemon juice, fresh lemon zest and poppy seeds. The result is a sweet and tender vanilla muffin base with flavours of lemon and a little crunch from the poppy seeds. I hope you love them.
Don’t forget the sugar crust!
Make sure to generously sprinkle the muffins with sugar before baking. Each muffin will have a delicious sweet crunchy top…you’ll never love a muffin top more than one baked with sugar!
Perfect for brunch and snacks!
These make a perfect little snack for tea or coffee time with friends. They’re also a delicious addition to brunch! Make them right before you everyone comes to the table, and not only will your home smell like a bakery, but you’ll have warm, delicious muffins ready…I mean really though, muffins are THE BEST right from the oven.
Lemon Poppy Seed Muffin Recipe Tips
- Questions about basic ingredients? Read my FAQ page!
- Lemon Juice + Zest: Use fresh lemons.
- Poppy Seeds: Use dried poppy seeds from the baking aisle. There is no need to soak them first.
- Sprinkle the tops with sugar: Before you bake the muffins, generously sprinkle the top of each muffin with sugar. This will create a nice sugary crust while it bakes. Any sugar will work: regular, coarse and turbinado sugar.
- Baking Time: Depending on your oven, these muffins take about 18 – 20 minutes to bake. If you like yours a little lighter in colour, aim for a little less time (like 18 minutes). The muffins are done when a toothpick inserted into the centre of the muffins comes out clean.
- Storage: Store my baked muffins in an airtight container on the kitchen counter (they don’t need to be kept in the refrigerator). They are best enjoyed within 2-3 days.
- Freezing: These muffins freeze well. Store them in an airtight container or plastic bag in the freezer for up to 6 months.
Lemon Poppy Seed Muffins
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon zest from approx 2 lemons
- 2 tbsp fresh lemon juice
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp poppy seeds
- 1 cup buttermilk
- Preheat your oven to 400 degrees F.
- Make sure the baking rack you are going to use is in the centre of the oven.
- Using an electric mixer cream together the butter and sugar until smooth.
- Add, and mix in the eggs one at a time.
- Then add the vanilla, lemon zest and lemon juice. Mix well.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt and poppy seeds.
- Now add these dry ingredients to the wet ingredients alternating with the buttermilk (with the mixer on low speed, add some flour mix, then pour some buttermilk, then add the rest of the flour mix, then the rest of the buttermilk). Mix until just combined, don’t over mix the batter.
- Line a muffin tin with paper liners.
- Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
- Sprinkle the top of the muffins with some white sugar (this will create a nice sugary crust).
- Bake for 18-20 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- Let the muffins cool on a wire rack for at least 15 minutes before you eat them! Any sooner and the muffin will stick to the paper liner.