Lemon Poppy Seed Muffins

Tall, tender and moist lemon poppy seed muffins loaded up with bright, zesty lemon flavor. This is an easy recipe anyone can make in under an hour!

These lemon poppy seed muffins are about to become your new favorite. They’re tall, tender, and packed with fresh lemon zest, tangy buttermilk, and a rich, nutty twist from browned butter. 

This recipe has been a longtime favorite on my site, but I’ve reworked it so these muffins rise higher, stay softer, and taste even better than before. Whether you’re baking for breakfast, brunch, or just because, these muffins are sure to brighten your day.

Why you should try these lemon poppy seed muffins

• They’re made with simple ingredients you likely already have.
• They’re big on flavor thanks to lots of lemon zest, brown butter and tangy buttermilk.
• The muffins rise tall, and stay tender and moist.
• An optional lemon glaze adds a sweet, tangy finish.
• Great for breakfast, brunch, or a snack anytime.

Ingredients you’ll need

• Salted butter
• Fresh lemon zest and juice
• Granulated sugar
• Eggs and buttermilk
• Vanilla extract
• All-purpose flour, baking powder, baking soda and salt
• Poppy seeds
• Powdered sugar

A quick recipe overview, step by step

1. Brown butter in a saucepan until golden brown and fragrant.
2. Rub sugar with lemon zest to infuse the muffins with even more flavor, then add other dry ingredients.
3. Mix the batter by first combining the wet ingredients, and then stirring them into the dry ingredients, then fold in the poppy seeds.
4. Let the batter rest for 30 minutes to let the leaveners activate and get bubbly, helping the muffins turn out super fluffy.
5. Fill muffin pan so the batter reaches the top of the liners. 
6. Bake at 400°F for about 16-18 minutes until muffins start to turn golden.
7. Add lemon glaze, if you want. And enjoy!

Recipe tips and FAQs

• Buttermilk substitutes: I highly recommend using buttermilk if you can! But in a pinch you can add 1 teaspoon of lemon juice to a liquid measuring cup and pouring whole or 2% milk to measure 3/4 cup. Or combine 1/2 cup sour cream or plain yogurt with 1/4 cup whole or 2% milk.
• Can I make the batter ahead of time? Yes! You can keep the batter in the fridge for up to 18-24 hours before baking. No need to bring to room temp before baking.
• Storage tips: Muffins will keep fresh for up to 3 days in an airtight container. Muffins also freeze well! Place in a ziplock freezer bag and remove all excess air, store in the freezer for 1 month. Thaw at room temperature.

Be sure to also try my Lemon Poppy Seed Scones and Lemon Poppy Seed Shortbread Cookies.

Lemon Poppy Seed Muffins

Servings: 12 muffins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Rest Time: 30 minutes mins

Total Time: 1 hour hr

Tall, tender and moist lemon poppy seed muffins loaded up with bright, zesty lemon flavor.

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Ingredients

 

½1x2x

• ▢ ½ cup (113 grams) butter
• ▢ ¾ cup (150 grams) granulated sugar
• ▢ 2 tablespoons lemon zest (2 lemons)
• ▢ 2 cups (260 grams) all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ¾ cup (170 grams) buttermilk , room temperature
• ▢ 2 large eggs , room temperature
• ▢ ¼ cup lemon juice (1 lemon)
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons poppy seeds
• ▢ Additional granulated sugar , for sprinkling on muffins

For the glaze (optional):

• ▢ 1 cup (113 grams) powdered sugar
• ▢ 1-2 tablespoons lemon juice

Equipment

Muffin Pan

Mixing bowls

Instructions

 

• Preheat oven to 400°F. Line a muffin pan with paper liners or grease with butter and flour (see Notes).
• Add butter to a small saucepan over medium heat. Let it melt and cook until it turns golden brown, stirring constantly so it browns evenly and doesn't burn. This will take about 5 minutes. Pour the butter into a medium bowl to cool mostly to room temperature.

  ½ cup (113 grams) butter
• In a large bowl, rub the lemon zest with sugar until thoroughly combined. Stir in the flour, baking powder, baking soda, and salt.

  ¾ cup (150 grams) granulated sugar, 2 tablespoons lemon zest, 2 cups (260 grams) all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
• To the cooled browned butter add the buttermilk, eggs, lemon juice and vanilla extract. Add to the dry ingredients and stir until almost combined, then fold in the poppy seeds.

  ¾ cup (170 grams) buttermilk, 2 large eggs, ¼ cup lemon juice, 1 teaspoon vanilla extract, 2 tablespoons poppy seeds
• (Optional) Cover batter with plastic wrap and let it rest for 30 minutes while leaveners activate.
• Spoon into the prepared muffin pan, filling to the tops of the liners. Sprinkle with additional sugar.
• Bake until lightly golden and tops bounce back when gently pressed with a finger, 16-18 minutes. Let cool in the pan for a few minutes, the pop out onto a wire rack to cool completely.
• To make the glaze, stir together the powdered sugar and enough lemon juice to make a thick icing. Pour over the tops of the cooled muffins and let them set up for a few minutes before serving

  1 cup (113 grams) powdered sugar, 1-2 tablespoons lemon juice
• Store these muffins in an airtight container for up to 3 days. You can also freeze them in a ziplock bag for up to a month or more. Thaw at room temperature.

Notes

• To get the tallest rise, only fill every other muffin cup in your pan (so only 6 in a regular 12-cup muffin pan). This gives the muffins plenty of heat and room to grow to their full height.
• Letting the batter rest also helps with rise. You can prepare the batter even farther ahead, chilling it in the fridge for up to 18-24 hours before baking.

Calories: 260kcal, Carbohydrates: 40g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 49mg, Sodium: 52mg, Potassium: 131mg, Fiber: 1g, Sugar: 23g, Vitamin A: 301IU, Calcium: 77mg, Iron: 1mg

Cuisine: American

Course: Breakfast, Dessert, Snack

Author: Annalise Sandberg

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