Go Back

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are light and tender with a bright citrus flavor and a satisfying crunch from toasted poppy seeds. The recipe involves mixing a simple batter, folding in fresh lemon zest and juice, and baking until golden and fragrant. The final muffins have a crackled top and a moist crumb, perfect for brightening dull winter mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • pinch salt
  • 1 tbsp poppy seeds lightly toasted
  • 1 ½ tbsp lemon zest freshly grated
  • 2 tbsp lemon juice freshly squeezed
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¼ cup milk whole or dairy-free

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Zester
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 190°C (375°F) and line your muffin tin with paper liners.
  2. In a small dry skillet over medium heat, toast the poppy seeds for about 30 seconds until they become fragrant and slightly darker. Remove from heat and set aside to cool.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and toasted poppy seeds until well combined. This ensures even distribution of the dry ingredients.
  4. Using a zester, grate the lemon zest directly into a small bowl, then squeeze out about 2 tablespoons of lemon juice. Add the zest and juice to the melted butter, along with the eggs and milk.
  5. Whisk the wet ingredients together until smooth and fragrant with lemon aroma. Make sure the eggs are fully incorporated and the mixture is slightly frothy.
  6. Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined—don’t overmix, lumps are okay.
  7. Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full. This helps the muffins rise nicely and get a beautiful domed top.
  8. Bake in the preheated oven for 20-22 minutes, or until the tops are golden and crackled. Check doneness by inserting a toothpick into the center—the toothpick should come out clean.
  9. Remove the muffins from the oven and let them rest in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the flavors to settle and the tops to set.
  10. Once cooled, enjoy these bright, fragrant muffins as a breakfast treat or a cheerful snack. You can dust them with powdered sugar or drizzle with lemon glaze for extra shine and flavor.

Notes

For a more intense lemon flavor, add a little lemon extract or extra zest. Toasting poppy seeds enhances their nutty aroma. Do not overmix the batter to keep muffins light and tender.