Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!
Who loves lemon? We really love lemon & poppy seeds & so I’m always looking for new and creative ways to add that combo to our daily menu.
Since I’m all about homemade breakfast recipes like blueberry granola cereal, easy banana bread & homemade muffins, I just had to whip up a batch of these Lemon Poppy Seed Muffins over the weekend to start our days off right.
This post was originally written in 2012 and has since been updated with additional text and images.
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Sometimes I like to add a lemony glaze over the top of these. But most of the time they are just perfect right out of the oven when they are just a little bit warm still.
Paired with a cup of yogurt or a smoothie- you have yourself one awesome breakfast. My kids love having these because they are on the go more than ever & these help them stay nourished without taking a lot of time. Muffins are such great grab-n-go food & we all love them!
This recipe makes one dozen, so a lot of times I will double or triple it so we have breakfast already made to last through the week.
It doesn’t take me any longer to whip them up & then I don’t have to think about breakfast all week long. So perfect for these hectic weekday mornings.
Don’t you just want to grab one? I’m telling you – so good!
Here are some commonly asked questions
What are lemon poppy seed muffins?
Lemon poppy seed muffins are a type of quick bread that is made with lemon juice, lemon zest, and poppy seeds. These muffins are typically enjoyed for breakfast or as a snack.
What do lemon poppy seed muffins taste like?
Lemon poppy seed muffins have a bright, zesty flavor that is infused with the slightly nutty flavor of poppy seeds. They are often described as being sweet, tangy, and deliciously aromatic.
Can lemon poppy seed muffins be made gluten-free?
Yes, lemon poppy seed muffins can easily be made gluten-free by using a gluten-free all-purpose flour blend in place of the regular flour. Additionally, you can use a gluten-free lemon poppy seed muffin mix for even easier preparation.
When using a gluten-free flour blend, it is best to add an extra splash of milk to ensure that the muffins turn out soft and moist. Additionally, some gluten-free lemon poppy seed muffin recipes also incorporate lemon zest and lemon juice to enhance the lemon flavor.
Poppy Seed Muffins
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
What are poppy seeds?
Poppy seeds are small, nutty-tasting seeds that come from the opium poppy plant. They are commonly used in baked goods, such as cakes and muffins, as well as in salads and other dishes for their distinctive flavor and crunchy texture.
Should I use salted or unsalted butter?
I personally use whatever I have on hand. But if you are watching your salt intake, stick with the unsalted butter for these muffins.
What do poppy seeds taste like?
Poppy seeds have a slightly nutty, earthy flavor with hints of lemon and honey. They are often used in baked goods for their distinctive flavor and crunchy texture.
What is the best way to store leftover poppy seed muffins?
I like to keep mine in an airtight container at room temperature. You can refrigerate them if you live in an overly hot or humid climate. But these should be fine for up to 3 days on the counter or in the pantry.
To make Homemade Poppy Seed Muffins you will need…
- all-purpose flour (or almond flour)
- salt
- poppy seeds
- baking powder
- baking soda
- butter-room temperature
- granulated sugar
- eggs
- sour cream
- vanilla extract
- lemon zest- opt
- lemon juice
How do you use poppy seeds?
Poppy seeds can be used in both sweet and savory dishes. They are often used in baked goods, such as cakes, muffins, and pastries. Additionally, poppy seeds can be used to top salads or added to savory dishes for a pop of flavor and crunch.
Can these poppy seed muffins be frozen?
You bet they can. Just place them in an airtight container or zip-top bag, label with the date, and store in the freezer for up to 3 months. To defrost, place in the refrigerator the night before serving.
Are there any health benefits associated with poppy seeds?
Poppy seeds contain a number of nutrients and beneficial compounds, such as monounsaturated fats, protein, and fiber. Additionally, poppy seeds are a good source of calcium, iron, and magnesium. Some studies have also shown that consuming poppy seeds may help to lower cholesterol levels and reduce the risk of heart disease.
HOW DO YOU MAKE Lemon Poppy Seed Muffins?
- Preheat the oven to 425F.
- Line a 12-count muffin pan with paper liners & set aside.
- In a small bowl, stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
- Beat the butter on high speed until creamy, then add sugar & beat together.
- Add the eggs, vanilla extract, lemon zest & sour cream, mix just until combined.
- Fold in the lemon juice and then add the flour mixture & mix until just combined.
- Spoon batter into prepared pan, filling each well 3/4 full.
- Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees & bake for 10-15 minutes more or until a toothpick test comes out clean.
What is the best way to store poppy seeds?
Poppy seeds can be stored in a cool, dry place for up to 6 months. They can also be kept in the refrigerator or freezer for longer periods of time, though the flavor and texture may begin to deteriorate over time.
When storing poppy seeds, it is best to keep them in an airtight container to prevent moisture from affecting their quality. Additionally, whole poppy seeds should be stored separately from ground poppy seeds, as ground seeds will lose their flavor more quickly.
Lemon Poppyseed Muffin Recipe
Products I love when making Poppy Seed Muffins…
This Poppy Seed Muffins recipe is SUPER EASY and delicious – and if you’re like me, then you most likely have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this muffin recipe.
- all-purpose flour
- table salt
- poppy seeds
- baking powder
- baking soda
- granulated sugar
- vanilla extract
- lemon juice
- these simple but elegant wrappers
- mixer
- spatulas
- these muffin tins
If you love this Easy Lemon Poppy Seed Muffins recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
poppy seed muffin recipe
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Lemon Poppy Seed Muffins
Ingredients
- 1½ cups all-purpose flour or almond flour
- ½ tsp salt
- 2 tbsp poppy seeds
- ½ tsp baking powder
- ¼ tsp baking soda
- 6 tbsp butter-room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ⅔ cup sour cream
- 1 tsp vanilla extract
- 2 tbsp lemon zest- opt
- 3 tbsp lemon juice
Keto Version
- 2¾ cups almond flour
- ½ cup granulated erythritol
- 2 tsp baking powder
- ½ tsp salt
- ½ cup canola oil or melted coconut oil
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- ¼ cup lemon juice (1 to 2lemons)
- 1 tsp lemon zest (zest of one lemon)
Instructions
- Preheat the oven to 425F.
- Line a 12-count muffin pan with paper liners & set aside.
- In a small bowl, stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
- Beat the butter on high speed until creamy, then add sugar & beat together.
- Add the eggs, vanilla extract, lemon zest & sour cream, mix just until combined.
- Fold in the lemon juice and then add the flour mixture & mix until just combined.
- Spoon batter into prepared pan, filling each well 3/4 full.
- Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees & bake for 10-15 minutes more or until a toothpick test comes out clean.
Keto Version
- Preheat the oven to 350F and line a muffin pan with 9 muffin tins.
- Beat the eggs in a large bowl.
- Then add vanilla extract, canola oil, lemon zest, and whisk.
- Next, add erythritol, baking powder, salt, and lemon juice. Stir well to combine.
- Add almond flour and combine.
- Fold in the poppy seeds and mix.
- Divide the batter into nine muffin tins.
- Bake these muffins for 25 minutes or until a toothpick comes out clean. Be careful not to overbake, as it drys them out.
- Let them cool for a couple of minutes before serving.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar Strauss-Benjamin says
One of my favorite combos!
Jess says
Pinned! YUMMY! 🙂
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Miz Helen says
I am excited to say Congratulations YOUR POST is FEATURED AT FULL PLATE THURSDAY! Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Heather says
This is by far the BEST lemon poppyseed muffin recipe I have ever found!
Bakery quality. Very hard to just have one with my morning coffee. Thank goodness I have a houseful of teenagers who gobbled them up.
I modified the recipe only slightly- substituted plain Greek yogurt for the sour cream and made a lemon juice/confectioners sugar glaze.
Thank you so much for sharing this!
Judith says
Absolutely the best lemon poppyseed recipe..first batch didn’t last long..will have to make another..thanks you for sharing this recipe..it’s delicious!!
Anonymous says
Great muffins will make them again soon. 🙂
Nadia says
Great recipe! I ran out of lemons but substituted 1.5 Tbsp of lemon extract and they turned out wonderfully.
Hauna says
These were delicious! My 3 kids (7,7, and 9) made these 99.9% by themselves and they loved every minute of it. We unfortunately could not find poppyseeds at our local QFC so we decided to just do it without. Still delicious! Also, my 9 year old is a diabetic, so we subbed the sugar for monk fruit sweetener and it was bomb! The only thing we all decided we would change was to double the lemon juice because we wanted a little more lemon punch. But otherwise, phenomenal!
Elise says
I have never seen a recipe that you can sub almond flour for regular flour. I’m gluten-free, so this is awesome; but I want to be sure, it’s the same amount for either flour?
Thank you
Gina Kleinworth says
You are correct. My apologies – my assistant misunderstood when I asked to update to add the almond flour version. Please see the updated recipe for the Keto version, which is separate.