Lemon Poppy Seed Muffins

Francine Lizotte


These Lemon Poppy Seed Muffin recipe is perfect to enjoy either for breakfast, lunch, a mid-afternoon snack or even for dessert!


☆☆☆☆☆ 0 votes

12 large muffins
10 Min
18 Min


  • 2 1/2 c
    unbleached all-purpose flour
  • 1/4 tsp
    ground himalayan sea salt
  • 1 c
    granulated sugar
  • 3/4 c
  • 12 Tbsp
    (1 1/2 sticks) butter, melted and room temperature
  • 2 Tbsp
    poppy seeds
  • 3 large
    free-run eggs
  • 1 1/2 Tbsp
    lemon zest
  • 1 Tbsp
    baking powder
  • 2 Tbsp
    freshly squeezed lemon juice

How to Make Lemon Poppy Seed Muffins


  1. Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray; set aside. In a large bowl, combine flour and salt; whisk. In a medium bowl, combine sugar, milk, butter, poppy seeds, eggs, and lemon zest; whisk until well blended. Pour the wet ingredients in the dry ingredients.
  2. In a small bowl, combine baking powder and lemon juice, stir then pour in the dry ingredients. Stir until batter is just combined. Divide batter evenly among muffin molds.
  3. Transfer to the preheat oven and bake for 18 minutes or until a cake tester inserted in the center comes out almost clean. Cool 5 minutes before transferring onto a wire rack.
  4. Note: Combine baking powder with lemon juice helps to make muffins fluffier and rise better.
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=Ib7kRGi8OB8

Printable Recipe Card

About Lemon Poppy Seed Muffins

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: Canadian
Other Tag: Quick & Easy

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