Calling all lemon lovers, this muffin is MADE for you! This is the best lemon poppy seed muffins recipe you have been looking for. Citrusy, moist, with a delicate crumb, I can almost smell them in the oven as I type. Trust me when I say you wont need another recipe, breakfast is served!
Although citrus is in its peak during the winter and early spring months, lemon poppy seed muffins are great all year round, especially as a brunch or breakfast item. The bright flavor from the lemon juice and zest pair perfectly with the crunch of the poppy seed, making these muffins evergreen, meaning, they're great anytime of year.
What are the ingredients for this recipe?
Most of the ingredients to these muffins are easily found in your kitchen, so here's what you'll need:
- Cane sugar
- Avocado oil: if you don't have avocado oil, you can easily swap for olive or vegetable oil.
- Whole milk: if you don't have regular milk or even half and half, almond milk works great!
- Lemon juice + zest
- All purpose flour
- Baking powder + Baking soda
- Poppy seeds
See the recipe card below for more information about specific quantities.
How do I make this muffin recipe?
These muffins take just over 30 minutes to bake from start to finish, so you'll be indulging in these mouthwatering muffins in no time.
Start by preheating the oven to 375º and line a muffin tin with muffin cups. In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, and oil. In a separate bowl, whisk the flour, soda, powder, and salt.
Using a hand whisk, incorporate the dry ingredients with the wet. Pour in the poppy seeds and fold into the batter to incorporate. Whisk until the flour Is just combined and stop! Using a cooking scoop, divide the batter evenly across the muffin tin. Place the muffin tin in the oven and bake for 23 minutes.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Muffin Swaps and Substitutions
I like to make my muffins easily accessible for anyone, especially for those who have dietary needs. See below for some swaps and substitutions if you have dietary restrictions or would prefer some alternatives to the base recipe:
- Gluten Free - you can swap the all-purpose flour with an alternative gluten free flour, I would suggest one that is a 1:1 so that there is no issue with the measurements.
- Dairy Free - swap the milk for almond or oat milk if you are dairy free or would prefer to not have dairy.
- Cane Sugar - if you are looking to lower the sugar, you can opt for coconut sugar, but it will change the texture, color, and overall flavor of these muffins.
These muffins are fabulous as is, but if you want to vary how you serve or make them, feel free to consider the following ideas:
- Make a Loaf - instead of making individual muffins, you can pour the batter into a loaf pan and bake it like a quick bread for breakfast. If making a loaf, bake at 350º for 55 minutes.
- Make 'em mini - if you have a miniature muffin tin you can easily make these bite size for a fun little snack for your kids.
Kitchen Equipment and Tools
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen tools include:
- Muffin tin and liners
- Cookie scoop
- Measuring spoons and cups
- Mixing bowls
These mini loaves will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which they were baked, and they will be good for up to one month in the freezer.
Sprinkle a little demerara sugar on top of the muffins for a little added crunch and sweetness.
Hungry for more?
Looking for other recipes like this? Try these:
Lemon Poppy Seed Muffins
- 1 kitchen scale
- 1 whisk
- 1 spatula
- mixing bowls
- measuring cups and spoons
- 1 Muffin tin
- 12 Muffin liners
- 2 large eggs
- 200 grams cane sugar 1 cup
- 4 fl oz avocado oil ½ cup
- 4 fl oz milk ½ cup
- 1 tablespoon lemon zest
- 1 large lemon squeezed
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoon poppy seeds
- Preheat the oven to 375º and line a muffin tin with muffin cups.
- In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, and oil.
- In a separate bowl, whisk the flour, soda, powder, and salt.
- Using a hand whisk, incorporate the dry ingredients with the wet.
- Pour in the poppy seeds and fold into the batter to incorporate. Whisk until the flour Is just combined and stop!
- Using a cooking scoop, divide the batter evenly across the muffin tin.
- Place the muffin tin in the oven and bake for 23 minutes.