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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Jennie Duncan
I love lemon and these Lemon Poppy Seed Muffins have the perfect lemon flavor and taste like they came from a bakery. 
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 215 kcal


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoons salt
  • ½ cup butter (softened)
  • 1 ½ teaspoons lemon zest
  • ¾ cup sugar
  • 2 eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 4 teaspoons poppy seeds
  • ½ cup buttermilk


  • Preheat oven to 375 degrees. Line a muffin tin with cupcake liners.
  • Shift together flour, baking powder, and salt than salt aside.
  • Cream together softened butter, sugar, and lemon zest. Once light and fluffy add in egg one at a time. Next add lemon juice.
  • With a spoon fold in poppy seeds.
  • Mix in dry ingredients with the wet while rotating in buttermilk. Mixing a small amount of dry ingredients and into the wet then a small about of buttermilk. Going back and forth until all ingredients are mixed together well.
  • Scoop batter into muffin tin and bake for 20-24 minutes until the muffins are cooked through and a toothpick comes out clean when placed in a muffin. Serve and enjoy.


Can I use milk and not buttermilks? Yes, you can change out the buttermilk for regular milk.
Can I add a glaze? Yes, you can easily add a glaze to these muffins when they are done. When making a glaze I like to mix 1 - 1 ½ cup of powder sugar along with 2-3 tablespoons of lemon juice.
Storing Tips: You can leave these muffins on the countertop for 1-2 days. You can also place them in a large freezer bag and freeze them for up to 2 months. When you are ready to eat you can reheat them in the microwave.


Calories: 215kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 138mgPotassium: 125mgFiber: 1gSugar: 13gVitamin A: 293IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Keyword Lemon Poppy Seed Muffins
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