Moist Lemon Poppy Seed Muffins
A zesty, tender muffin with poppy seeds and aromatic lemon zest. Perfect for breakfast or brunch, these cult-favorite muffins balance tangy citrus and subtle nuttiness with a moist crumb.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
Zest of 2 large lemons
½ cup unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk
¼ cup freshly squeezed lemon juice
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Optional Streusel Topping:
¼ cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons cold unsalted butter
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Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon vanilla extract
Instructions
Preheat oven to 400°F (200°C) and line two 12-muffin trays with liners
Whisk dry ingredients (flour, poppy seeds, baking powder, baking soda, salt) in a bowl
In another bowl, combine sugar with lemon zest
Add melted butter and mix until smooth
Whisk in eggs, vanilla, buttermilk, and lemon juice
Gently fold dry ingredients into wet mixture in two additions
Divide batter evenly between cups
Sprinkle optional streusel topping (mix flour, brown sugar, butter with fingers) if desired
Bake 18-20 minutes until golden and toothpick comes out clean
Cool 5 minutes before serving with lemon glaze
Notes
Use room-temperature eggs for better emulsification
Freezes well up to 3 months
For extra fluff, let batter rest 10 minutes before baking
Glaze can be stored in fridge for 3 days mixed with 2 tbsp lemon juice
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg