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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a bright and flavorful breakfast muffin that uses tangy lemon juice for that nice citrus flavor and poppy seeds for crunch. You will love how light and fluffy these muffins are. We’re sharing tips for how to make these muffins extra-lemony.

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are sprinkled with coarse sugar before baking so they have a pretty shimmery top.

Then we’re drizzling them with a lemony glaze for extra flavor and pizzaz.

Don’t skip the simple glaze! You’ll thank me later.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

Lemon Poppy Seed Muffins

Key to Success #1 – Use Real Lemon Juice

These lemon poppy seed muffins have so much lemon flavor.

The recipe calls for a third cup of real lemon juice.

You can use freshly squeezed lemon juice or bottled lemon juice.

I have used bottled lemon juice in this recipe and it works just fine.

For the lemon juice purists out there, use freshly squeezed lemon juice if you prefer it.

If you want your muffins to be extra-lemony, you can add up to a teaspoon of lemon extract (found in the spices section of your local supermarket) to the batter.

Lemon extract has a much more potent lemon flavor than lemon juice so consider how much lemon juice we’ve added when deciding how much lemon extract to add.

Lemon Poppy Seed Muffins with Lemon Glaze

Key to Success #2 – Fill Muffin Liners to the Top

This Lemon Poppy Seed Muffins recipe makes 12 muffins, which is perfect for a 12-well muffin pan.

Put a muffin/cupcake liner into each well.

I love to use parchment paper muffin liners because they are non-stick.

You don’t even have to spray the parchment liners with non-stick cooking spray.

If using regular paper liners, I highly recommend spraying them with non-stick cooking spray immediately before filling them with batter.

Spraying them right before filling will ensure that the liners don’t get too saturated with oil.

I used parchment liners with my lemon poppy seed muffins, but they are a light tan color, which is not very pretty.

After baking my muffins, I placed them in colorful yellow and white paper liners for the photos.

Using a second paper liner after baking is a tip for a pretty muffin presentation.

For this Lemon Poppy Seed Muffins recipe, we’re filling 12 muffin liners all the way to the top with our lucious lemon batter.

Divide the batter evenly between the muffin liners then sprinkle the top of the batter with coarse sugar.

I like to use Sugar in the Raw. It’s an organic sugar and has a slight brown color to it.

You can also use white sanding sugar that you would find in the baking and decorating section of the supermarket.

Lemon Poppy Seed Muffins

Key to Success #3 – Drizzle with Lemon Glaze

After the muffins come out of the oven, it’s time to whip up the lemon glaze for these muffins.

The glaze is a mixture of powdered sugar and lemon juice.

As you can imagine, it’s a bright and citrusy glaze.

Stir the glaze together until it is smooth.

The muffins should cool for about 10 minutes before adding the glaze.

Otherwise, the glaze will just melt off the muffins.

Use a spoon to drizzle the glaze all over the top of the muffins.

Lemon Poppy Seed Muffins

Save this Lemon Poppy Seed Muffins Recipe to your favorite Breakfast board or your Breakfast Muffins board.

Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

5 from 4 votes
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 12 muffins
Calories: 239kcal
Author: Jennifer


For the Muffins

For the Lemon Glaze


  • Preheat oven to 425 degrees F. Place cupcake liners into a 12-well muffin pan. Set aside.
  • In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy.
  • Add eggs, sour cream, and vanilla. Mix well.
  • Slowly add in flour, baking powder, baking soda, salt, and poppy seeds. Mix until just combined.
  • Pour in lemon juice and mix well.
  • Divide batter evenly into the muffin pan, filling 12 muffin liners all the way to the top.
  • Sprinkle top of the batter with coarse sugar.
  • Bake at 425 degrees F for 5 minutes. Reduce heat to 350 and continue baking for an additional 11-13 minutes until a toothpick inserted into the center comes out clean.
  • Remove from oven and cool 10 minutes.
  • In a small bowl, stir together powdered sugar and lemon juice to make a glaze. Drizzle over warm muffins.


For extra-lemony muffins, add up to 1 teaspoon of lemon extract to the batter.


Serving: 1g | Calories: 239kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 321mg | Fiber: 1g | Sugar: 18g
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