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 & 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.
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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 a 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.
Lemon Poppy Seed Muffins
Don’t you just want to grab one? I’m telling you – so good!
Scroll to the bottom for the Printable Recipe
Looking for more of our favorite recipes?
Lemon Poppy Seed Mini Loaf Cakes
Best Blueberry Streusel Muffins
Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

Lemon Poppy Seed Muffins
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 6 tbsp butter-room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2/3 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp lemon zest- opt
- 3 tbsp lemon juice
Instructions
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Preheat oven to 425F.
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Line a 12-count muffin pan with paper liners & set aside.
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In a small bowl, stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
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Beat the butter on high speed until creamy, then add sugar & beat together.
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Add eggs, vanilla extract, lemon zest & sour cream, mix just to combine.
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Fold in lemon juice.
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Add flour mixture & mix until just combined.
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Spoon batter into prepared pan, filling 3/4 full.
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Bake for 5 minutes at 425F degrees, lower the oven temperature to 350F degrees & bake 10-15 minutes more or until a toothpick test comes out clean.
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One of my favorite combos!
Pinned! YUMMY! 🙂
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