• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Resources
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Breakfast Recipes

    Lemon Poppy Seed Muffins

    Modified: Jul 30, 2023 by Addison LaBonte · This post may contain affiliate links · Leave a Comment

    These Lemon Poppy Seed Muffins are soft, fluffy, and flavorful! They have a sweet and tart lemon flavor. Both kids and adults love these homemade citrusy muffins. This quick and easy recipe is great for breakfast, brunch, snacks, and desserts. These muffins are dairy-free, vegan, and can be easily made gluten-free!

    Lemon poppy seed muffins.
    These lemon poppy seed muffins are soft, fluffy, and delicious! They are the perfect balance between tart and sweet. These muffins are quick and easy to make. Great for breakfast, brunch, an afternoon snack, or dessert!
    Prep Time 10 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 28 minutes minutes
    JUMP TO RECIPE
    Lemon poppy seed muffins.

    Why You'll Love This Recipe

    • These lemon poppy seed muffins are quick and easy.
    • They are made with mostly pantry staple ingredients.
    • Great for any time of the day!
    • Children love these lemon muffins.
    • The combination of lemon zest and juice adds a refreshing burst of flavor.
    • The poppy seeds add a little crunch to every bite.
    • This recipe is simple and straightforward.
    • Great for Easter Sunday, Mother's Day, weekend brunch, or busy weekdays.
    • This recipe is suitable for many diets and lifestyles.
    • These muffins are gluten-free friendly, dairy-free, egg-free, and vegan.
    • Check out this Vegan Lemon Cake for another favorite lemon recipe!

    Ingredients You'll Need

    Get all the details on these simple ingredients in the recipe card at the post's bottom.

    Use either all-purpose or gluten-free flour for these lemon poppy seed muffins. For gluten-free flour, I always use King Arthur Flour or Bob's Red Mill.

    Sugar helps sweeten these muffins. Use white sugar.

    Poppy seeds add nutrients and a slight crunch.

    Both baking powder and baking soda help leaven these muffins.

    Use unsweetened plant-based milk. Almond milk, cashew milk, coconut milk, and oat milk are great options.

    Unsweetened applesauce replaces the need for eggs.

    Use freshly squeezed lemon juice if possible. The difference in flavor is amazing!

    In addition, lemon zest adds a delicious lemon flavor.

    Melted coconut oil helps thin out the muffin batter. This healthy baking fat adds nutrients and moisture. Unrefined coconut oil has a slight coconut flavor. On the other hand, refined coconut oil has no coconut flavor.

    A little vanilla extract adds a cozy flavor.

    The lemon glaze is made from powdered sugar and lemon juice. If it is too thin, add slightly more powdered sugar. If the glaze is too thick, add slightly more lemon juice.

    Ingredients for lemon poppy seed muffins.

    Taste & Texture

    These lemon poppy seed muffins have delicate crumb that is moist and tender. The glaze is smooth and creamy.

    The bright and tangy flavor of fresh lemons shines through, complemented by the subtle nutty undertone of poppy seeds. They are not overly sweet.

    The lemon glaze has a strong lemon flavor!

    How to Make

    Step 1

    First, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin tin with paper liners.

    Step 2

    In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until combined.

    Poppy seeds and dry ingredients.
    Dry ingredients for muffins.

    Step 3

    In a separate bowl, whisk together the almond milk, applesauce, lemon juice, lemon zest, melted coconut oil, and vanilla extract.

    Vanilla, eggs, and milk.
    Mixed eggs and milk.

    Step 4

    Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.

    Muffin batter with flour.
    Lemon poppy seed muffin batter.

    Step 5

    Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.

    Bowl with muffin batter.
    Muffin pan with lemon batter.

    Step 6

    Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted comes out clean.

    Step 7

    While the muffins are cooling down, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until creamy.

    Powdered sugar with citrus.
    Lemon glaze.

    Step 8

    Finally, once the muffins have completely cooled, drizzle the glaze over the top of each muffin. Allow the lemon glaze to set before serving.

    Muffins with lemon glaze.
    Glaze on muffins.

    Top Tips

    Use either all-purpose flour or gluten-free flour. Do not use another flour.

    Do not overmix the muffin batter. A few small lumps in the batter is fine.

    Use freshly squeezed lemon juice if possible.

    Allow the muffins to fully cool before adding the glaze.

    If the glaze is too thin, add slightly more powdered sugar.

    If the glaze is too thick, add slightly more lemon juice.

    Frequently Asked Questions (FAQs)

    Can I use bottled lemon juice instead of fresh lemons?

    While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available. However, keep in mind that fresh lemons provide a more authentic and vibrant taste.

    Can I omit the poppy seeds?

    Yes, you can omit the poppy seeds if you prefer a classic lemon muffin. However, the poppy seeds add a delightful crunch and unique visual appeal to the muffins.

    Are poppy seeds safe to eat?

    Yes, poppy seeds are safe to eat.

    Can I make these muffins gluten-free?

    Absolutely! You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of these muffins.

    How do you store these muffins?

    Store these lemon poppy seed muffins in an airtight container for up to 3 days. If making ahead of time, wait to glaze the muffins. Glaze just before eating.

    Can you freeze them?

    Sure! Do not glaze the lemon poppy seed muffins before freezing if possible.

    Lemon muffins with citrus.

    Serving

    Serve these lemon poppy seed muffins once cooled and glazed.

    Serve with coffee, tea, or a smoothie.

    lemon poppy seed muffins are great for breakfast, brunch, an afternoon snack, or a healthier sweet treat.

    Storage

    If you have leftovers, let the lemon poppy seed muffins cool completely. Store in an airtight container at room temperature. They stay fresh for up to 2 to 3 days.

    To extend their shelf life, freeze the muffins in a resealable bag or an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.

    Bite of lemon poppy seed muffins.

    Equipment Needed

    Pyrex 3 Glass Mixing Bowls: These are great mixing bowls.

    Pyrex Glass Measuring Cups: Measure out the ingredients in these glass measuring cups.

    Whisk: Whisk together the muffin batter.

    Cupcake Pan: This is my favorite muffin tin! I use this pan every time I bake muffins or cupcakes.

    You Will Also Love

    • How Long Do Lemons Last
    • Vegan Chocolate Cupcakes
    • Fluffy Almond Milk Pancakes
    • Oat Flour Muffins
    • Blueberry Muffins
    Lemon poppy seed muffins.
    Print Recipe Pin Save RecipeSaved!
    No ratings yet

    Lemon Poppy Seed Muffins

    These lemon poppy seed muffins are soft, fluffy, and delicious! They are the perfect balance between tart and sweet. These muffins are quick and easy to make. Great for breakfast, brunch, an afternoon snack, or dessert!
    Course Breakfast, Snack
    Cuisine American
    Keyword baking, breakfast, glaze, lemon, lemon poppy seed muffins, muffins, vegetarian breakfast
    Prep Time 10 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 28 minutes minutes
    Servings 12 muffins
    Calories 195kcal
    Author Sireesha A.

    Ingredients

    Muffins

    • 2 cups flour all-purpose or gluten-free
    • 1 cup granulated sugar
    • 2 tablespoon poppy seeds
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt
    • 1 cup unsweetened almond milk or other milk
    • ½ cup unsweetened applesauce
    • ¼ cup fresh lemon juice
    • 1 teaspoon lemon zest
    • ¼ cup melted coconut oil
    • 1 teaspoon vanilla extract

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoon fresh lemon juice

    Instructions

    • First, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin tin with paper liners.
    • In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until combined.
    • In a separate bowl, whisk together the almond milk, applesauce, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
    • Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
    • Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.
    • Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted comes out clean.
    • While the muffins are cooling down, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until creamy.
    • Once the muffins have completely cooled, drizzle the glaze over the top of each muffin. Allow the glaze to set before serving.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    • Both all-purpose flour and gluten-free 1 to 1 flour work well.  I love King Arthur Flour or Bob's Red Mill gluten-free flour.
    • Any type of milk works.
    • Do not overmix the muffin batter.  A few small lumps are fine.
    • Be sure to use paper muffin liners or heavily spray the pan with nonstick spray.
    • Do not bake too long.  Once a toothpick inserted into the center of a muffin comes out clean, remove from the oven.
    • Allow the muffins to cool before topping with the glaze.
    • Store in an airtight container for up to 2 to 3 days.
    • If making ahead of time, do not add the glaze until ready to serve.

    Nutrition

    Calories: 195kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • air fryer frozen biscuits served on a white plate with slices of butter on the side
      Easy Air Fryer Frozen Biscuits
    • Two pieces of dahi toast served along side with raspberries on a white plate
      Dahi Toast (Spiced Yogurt Toast)
    • Plate of 3 cottage cheese egg bites served with 3 cherries - With yellow light
      Cottage Cheese Egg Bites
    • avocado cottage cheese toast feature image 1200x1200 zoomed in square
      Avocado and Cottage Cheese Toast

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Side Bar

    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last in the Fridge? Shelf life of Opened, Unopened and Cooked Tofu
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Explore More

    • Truffle Pasta in a white bowl garnished with parsley - feature
      Truffle Pasta
    • close-up overhead of salsa in a white bowl with a tortilla chip in it.
      Mango Habanero Salsa
    • Oatmeal Mug Cake Close up with Whipcream on top
      Oatmeal Mug Cake
    • collage of 4 of the recipes in the sides for lasagna roundup.
      What to Serve With Lasagna: 30 Best Side Dishes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2024 Watch Learn Eat | Tiny Capital

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required