Quick Lemon Poppy Seed Muffins

Quick Lemon Poppy Seed Muffins

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  horsephoto

“Lemony lemon poppy seed muffins with a sweet glaze.”

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Adjust Servings

Original recipe yields 10 muffins



  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
  2. Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
  3. Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
  5. Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

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Reviews (9)

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I upped the lemon in this by adding extra lemon zest and Lemon Extract since I wanted EXTRA lemony muffins - this was great! They rose up perfectly and look so nice. I had wanted to make lemon poppyseed muffins but didn't have sour cream or yogurt on hand, so I was skeptical of how this would turn out, but I am so glad I made it! Next time I will try subbing some applesauce for the oil and I will definitely double it. I did get 12 out of this batch, but they are going to go quickly in my house I'm sure!

How to Cook a Wolfe

How to Cook a Wolfe

This was an okay recipe, but I found it really lacked in lemon taste. Maybe I'm just a lemon-holic, but I would suggest using at least a few more tablespoons of lemon juice to give it that real lemon taste. Also, I added a lemon glaze directly after removing the muffins from the oven, which was pretty decadent on the sugar side of things, but it was very pretty and added even more lemon, which I love! Anyway, the glaze is really simple- 1/4 cup milk, 3 cups confectioner's sugar, and about 2 tablespoons of whatever lemon you have (lemon extract use a little less). Also, you should know that the texture on these are great! They bake fantastically too, seeing as, unlike most lemon poppyseed recipes that use yogurt, the bater wasn't too heavy.



These were good, really 4 1/2 stars. I added a bit more lemon juice and zest and used lemon extract instead of vanilla. I made mini muffins and took them to work and they disappeared very quickly. :)

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Amount Per Serving (10 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet



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Lemon Poppy Seed Quick Cake


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Lemon Poppy Seed Muffins with Truvia(R) Baking Blend