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lemon poppy seed muffins in a muffin tin with squeezed lemons behind them

easy lemon poppy seed muffins

Marni Katz
these lemon poppy seed muffins are perfect for breakfast, brunch or snack and using fresh lemons really makes a difference!
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 236 kcal


  • 1 stick of butter softened to room temperature
  • 1 cup sugar
  • zest of 2 lemons about 1 tablespoon
  • 2 eggs
  • ½ cup milk
  • juice of 2 lemons
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cup poppy seeds


  • Preheat the oven to 350 degrees. Prepare a muffin tin by spraying it well with baking spray.
  • In a large bowl whisk together lemon zest and sugar. Add the softened butter and mix with a hand mixer until creamed together. Add the eggs and vanilla, then beat well.
  • Juice the two lemons into the milk measuring cup.
  • Add half the flour, the baking powder and salt to the mixing bowl and mix until incorporated. Then add half the milk/lemon juice mixture and mix until just incorporated. Repeat with remaining flour and milk mixtures.
  • Once everything is combined, add the poppy seeds and fold into the batter.
  • Using a cookie scoop, portion into the muffin tins. Bake at 350 degrees for 20-25 minutes.
  • Once done, let cool in muffin tin for about 10 minutes and then finish cooling on a cooling rack


If you want to add even more lemon to these muffins, mix up a glaze of milk, lemon juice and powder sugar and drizzle over the top.  Spinkle with a few extra poppy seeds to garnish.


Calories: 236kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 49mgSodium: 251mgPotassium: 78mgFiber: 1gSugar: 18gVitamin A: 291IUVitamin C: 10mgCalcium: 80mgIron: 1mg
Keyword easy muffins, lemon muffins, poppy seed muffins
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