Lemon Poppy Muffins

Lemon Poppy Muffins are basically the gold standard of muffins, with their fluffy soft crumb texture, the tart lemon and the super subtle nutty crunch from the poppies. Adding a lemon glaze on top gives them just that extra punch of lemon in that first bite. I could eat these every weekend of the summer.

These lemon poppy muffins have a serious citrus zip which I always adore. Citrus is a great go-to flavor for all kinds of baked goods like these Creamsicle Orange Cupcakes and this Grapefruit Olive Oil Cake.

Ingredients for a Perfect Muffin

Muffins are inherently much easier to make than their more “night-time” alternative of the cupcake. Because muffins use a liquid fat (in this case, canola oil and melted butter), they do not require heavy creaming in a mixer and can be made in a matter of minutes with just a few bowls and a whisk, making them the right choice for early Sunday morning breakfasts.

We are using two kinds of liquid fat here (I know, the term “liquid fat” isn’t necessarily the prettiest, but sometimes you just gotta call it like you see it). Canola or vegetable oil helps to create a tender and moist crumb texture and using half melted butter boosts the flavor and richness. It’s a one-two punch of pillowy muffin goodness.

Full yellow baking tray of muffins with one cut open.

How to Bake

Now that we have the proper oil and butter in place, the rest of the muffin comes together easily. The sour cream really helps seal in the moistness. The baking powder and baking soda create that classic domed top, helped by our baking method below.

Baking these at an initial high temperature of 425°F creates an initial spring in the batter providing that muffin dome we love. Baking at that temperature for too long would dry out the muffins, so after that first burst of heat, it’s crucial that we turn the oven back down for a nice relaxing bake for the rest of the time.

3 muffins overhead on liners with one sliced open with lemon slices.

Helpful Equipment

One of the big selling points to muffins is their lack of speciality equipment. A few basics is all you need:

  • Mixing bowls – I love glass nesting bowls. Great for working in, mise en place (you are mise en placing, right?!), and storing
  • Whisk – Just, skip the silicone whisk. It just doesn’t work. Grab a classic stainless.
  • Rubber spatula – I got these beauties in my culinary school kit, and I’ve never looked back
  • Muffin Tin – Grab a solid muffin tin, it makes a difference in the final outcome. Yes this yellow one is real cute, but it’s not the best for baking results
  • Zester – This is far and away my favorite zester – it just works like a dream
Close up of poppy seed muffins in yellow baking tray and sliced lemons.
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Lemon Poppy Muffins

Lemon Poppy Muffins

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 muffins
  • Category: Pastries
  • Method: Easy
  • Cuisine: American


Bright, summery and super easy! With a pop of citrus zest, and an icing drizzle, these lemon poppy muffins are perfectly of tangy and sweet.




  • 360g all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 71g butter, melted and cooled
  • 1/3 cup canola oil
  • 132g granulated sugar
  • 71g brown sugar, packed
  • 2 eggs, room temperature
  • 76g sour cream, room temperature
  • 3/4 cup whole milk, room temperature
  • 1/4 cup lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

Lemon Glaze

  • 171g confectioner’s sugar
  • 2 1/23 tablespoons lemon juice


  1. Preheat oven to 425ºF. Prepare two muffins tins with 16 lines or non-stick spray.
  2. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in large bowl. Set aside.
  3. In medium-sized bowl, whisk together butter, oil, and sugars thoroughly. Add eggs and combine. Add sour cream, milk, lemon juice & zest and vanilla, whisk until smooth.
  4. Pour wet ingredients into dry, mix together using a spatula until all ingredients are just combined. Do not overmix!
  5. Scoop into prepared muffin tins, filling about 2/3 full.
  6. Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 12-15 minutes until the muffins are just golden and spring back when pressed.
  7. Allow to cool in the tin for 5 minutes before placing on cooling rack.
  8. For Glaze: Once cooled completely, make glaze by whisking together powdered sugar and lemon juice (more lemon will create a thinner glaze) and drizzle over top.
  9. Store in an airtight container

Keywords: citrus, lemon, brunch

Recipe Disclaimer: 

I test all my recipes using the Metric gram weights as shown. I recommend investing in a small kitchen scale for the most accurate results. I cannot guarantee exact outcomes using the US system. 

One Comment

  1. I can already tell 5 stars! Can’t wait to make these. They are Quinn’s favorite!!

    Love this website 🥰

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About Theresa
Oh, hello, and welcome to my kitchen! My kitchen is the place I go to escape the hustle of the world and find some peace and serenity. These are the recipes I go to when I truly need a quiet baking day.

Hi, I'm Theresa

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