Hey Y’all. If you're a fan of lemon with a delightful crunch, look no further. We're baking a fresh batch of Lemon Poppyseed Muffins – a burst of sunshine in every bite. Get ready to awaken your taste buds and elevate your mornings (or afternoons!) with this easy and irresistible recipe. The citrusy aroma will make your kitchen smell like a cozy bakery.
These photos are from before I renovated my kitchen. While the color scheme wasn't the worst, I am absolutely in love with my blue kitchen cabinets!
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Simple Ingredients, Incredible Impact:
Gather your kitchen essentials, and let's get baking!
Flour, sugar, baking powder, eggs, butter, milk, lemons, and of course, poppyseeds – that's all you need to whip up these mouthwatering muffins. The simplicity of the ingredients makes this recipe accessible for both novice and seasoned bakers alike.
The Lemon Trifecta
This recipe uses lemon juice and some lemon extract. But the secret weapon in these muffins? Lemon zest! Don't underestimate the power of those tiny, fragrant flecks of citrusy goodness. The zest adds a burst of intense lemon flavor, elevating the muffins to a whole new level. Pro tip: invest in a good zester for the perfect zest every time.
The Poppyseeds.
Poppy seeds have a slightly nutty flavor that pairs incredibly with lemon. The added bit of crunch adds an extra texture to the muffins.
Full Ingredient List:
- All Purpose Flour
- Granulated sugar
- Kosher salt
- Baking powder
- Baking soda
- Unsalted butter,
- Lemon
- Lemon extract
- Poppyseeds
- Milk
- Eggs
Baking Equipment
- Muffin tins
- Muffin liners
- Medium bowl
- Measuring cups/spoons
- Microplane/ Citrus Zester
- Citrus Juicer
- Flexible spatula
- Large Cookie Scoop
How to make Lemon Poppy Seed Muffins
Get Ready.
- Pull the butter out of the fridge first so it has a chance to soften.
- Preheat the oven to 350ºF. Line the muffin tin with muffin liners.
- Go ahead and gather all of the ingredients.
- Use the microplane to zest the lemon.
- Then juice the lemon.
Mix it all together.
- Measure the flour, sugar, salt, baking powder and baking soda directly in the medium bowl.
- Cut the butter into the dry ingredients. The butter should be soft enough to do this with the back of a spatula. The goal is to create pea-sized bits of flour.
- Pour in the lemon zest, juice, milk, eggs and poppyseeds and stir until a thick batter comes together.
Bake.
- Fill each well of the muffin tin ⅔ of the way full
- Bake for 18-20 minutes.
Variations/ Substitutions
- Fresh Lemon Substitute. If you don’t have a fresh lemon, increase the amount of lemon extract to 1 tablespoon.
- Milk–You can use any percentage of milk straight from the fridge.
Baker’s Tip
If your lemons are kept in the refrigerator– pop the lemon in the microwave for 15-20 seconds to warm it up. This makes squeezing the lemons so much easier
Questions and Answers
If you have left over muffins (this is a big if!), put the left over muffins in a large freezer bag and push all of the air out before sealing. Frozen muffins will keep for about three months. When you want a muffin, cover the muffin in a damp paper towel and microwave for 30-45 seconds.
Of course you can! This recipe will make 6-7 jumbo muffins. Add an extra 8 -10 minutes to the bake time listed below. The muffins are done when a toothpick comes out clean. Start checking for doneness around the 25 minute mark.
Love Lemon, Lime and Orange?
Here are some other zesty citrus based recipes to try:
Print
Recipe
Lemon Poppyseed Muffins
- Total Time: 30 minutes
- Yield: 12-14 muffins 1x
Description
Bakery-style lemon poppyseed muffins that are just the right amount of zesty lemon flavor with crisp edges and a moist crumb. Perfect for breakfast or a coffee break!
Ingredients
2 ⅔ cups (290 grams) all purpose flour
¾ cup (150 grams) granulated sugar
¾ teaspoon kosher salt
2 teaspoons baking powder
¼ teaspoon baking soda
12 tablespoons (1 ½ sticks) unsalted butter, softened
Lemon zest from 1 lemon
Juice from 1 lemon
1 teaspoon lemon extract
2 teaspoons poppyseeds
½ cup (4 ounces) milk
2 large eggs
Instructions
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Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liner and set aside.
-
In a medium mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
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Stir in the butter until the flour develops pea sized pockets of butter.
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Next stir in the remaining ingredients until a thick batter forms. Don’t over stir. The batter should be somewhat lumpy.
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Fill each cupcake well two-thirds (⅔) of the way full.
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Bake for 18-20 minutes.
Notes
Tip: These muffins freeze well! Wrap the leftover muffins with plastic wrap and store in a freezer bag for up to 3 months. When ready to eat, unwrap and microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
tlovertonet says
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