BreakfastHealthMuffins and Loaves

Lemon Poppy Seed Muffins Easy Recipe!

These Lemon Poppy Seed Muffins are the perfect sweet treat for breakfast, brunch or snack. Make this recipe for moist, tender muffins packed with fresh lemon and poppy seeds!

Lemon Poppy Seed Muffins Recipe

  Lemon Poppy Seed Muffins Recipe



poppy seed muffins with lemon glaze

Calling all muffin lovers! These Lemon Poppy Seed Muffins are the PERFECT sweet treat – they’re easy to make, they’re packed with real lemon flavour and poppy seeds, and they’re topped with a super easy lemon glaze! Bake them to golden brown perfection with all my muffin-baking pro tips (in the blog post below!)!!

hand holding lemon poppy seed muffin

Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.

lemon muffins with poppy seeds

How to make the perfect lemon poppy seed muffins muffins

  1. Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
  2. Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
  3. Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
  4. Use real lemon! For lemon recipes avoid the bottled lemon juice you can buy at the grocery store and opt for a real lemon. Grate the zest into the batter for an intense lemon flavour!


Get my guide to Easy No-Fail Muffin Baking!

hand holding lemon muffin with poppy seeds

Looking for more muffin recipes? You’ll LOVE these Best Ever Banana Nut Muffins, these Classic Chocolate Chip Muffins, and these Healthy Pumpkin Oat Muffins!

lemon poppy seed muffin



lemon poppy seed muffins on cake stand

I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!  

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  Looking for even more delicious muffin recipes? Try these!


Get my guide to Easy No-Fail Muffin Baking!

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are moist, tender muffins packed with fresh lemon and poppy seeds! An easy-to-make sweet treat!


Course: Breakfast, Muffins, Snack

Cuisine: American, breakfast, Muffin, North American, snack

Keyword: Lemon Poppy Seed Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 18 muffins

Calories: 297kcal

Author: Chrissie


  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 4 eggs
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • zest of one lemon

For the glaze:

  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice


  • Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).

  • Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.

  • In a large liquid measuring cup, measure the milk and the oil.

  • Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.

  • Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.

  • Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.

  • Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.

  • Let the muffins cool in their tins until almost completely cooled.

  • Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.

  • Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.


These muffins can be stored in an airtight container for up to 3 days, and they freeze well in an airtight container for about 2 months. 


Serving: 1muffin | Calories: 297kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 123mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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