Lemon Poppy Seed Muffins

By Kristina Vanni

Updated 09/19/19

Lemon Poppyseed Muffins

Kristina Vanni 
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 18 jumbo muffins

Every bite of these decadent lemon poppy seed muffins have the sweet tang of lemon plus texture and crunch from poppy seeds. To make them even more delicious, a lemon drizzle is added on top of each muffin crown.

These muffins can be prepared in a jumbo-sized muffin tin for extra wow-factor and pizzazz, or they can be baked in a regular-sized tin if you prefer.

These bakery-style muffins are perfect for your next brunch get-together. Pile them high in a basket in the center of the table for beautiful presentation. Your guests won't believe they are homemade! Serve with a mug of coffee or warm cup of your favorite herbal tea.

Ingredients

  • Muffins:
  • 2 1/2 cups granulated sugar
  • 1 1/2 teaspoon salt
  • 3 eggs
  • 1 cup canola or vegetable oil
  • 2 cups milk
  • 5 3/4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1/3 cup lemon juice
  • 2 1/2 teaspoons lemon extract
  • 1/2 cup poppy seeds
  • Lemon Drizzle:
  • 1/3 cup butter, melted
  • 2 cups confectioners' sugar
  • 3-4 tablespoons lemon juice

Steps to Make It

  1. Gather the ingredients.

    Lemon Poppyseed Muffins
    Kristina Vanni

  2. Heat oven to 350 degrees F. Grease jumbo-sized muffin tins or line with large-sized paper cups. In a large bowl, blend together sugar, salt, and eggs. 

    Lemon Poppyseed Muffins
    Kristina Vanni

  3. In a separate bowl, combine the oil and milk. Slowly add the milk mixture to the egg mixture to incorporate.

    Lemon Poppyseed Muffins
    Kristina Vanni

  4. Add the flour and baking powder. Mix at low speed until all dry ingredients are incorporated, about 1 minute. 

    Lemon Poppyseed Muffins
    Kristina Vanni

  5. Add the lemon juice, lemon extract, and poppy seeds. Fold into the batter until thoroughly incorporated. 

    Lemon Poppyseed Muffins
    Kristina Vanni

  6. Fill the prepared muffin tins about 2/3 full to allow space for the muffins to rise without overflowing from the tin. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. 

    Lemon Poppyseed Muffins
    Kristina Vanni 

  7. Let muffins sit in tins a few minutes, then gently remove to a wire rack to cool. 

    Lemon Poppyseed Muffins
    Kristina Vanni 

  8. For lemon drizzle, place melted butter and confectioners' sugar in a medium mixing bowl. Stir in 3 tablespoons of the lemon juice, adding another tablespoon if needed. Stir until you achieve the desired drizzling consistency.

    Lemon Poppyseed Muffins
    Kristina Vanni

  9. Drizzle the glaze over the cooled muffins. 

    Lemon Poppyseed Muffins
    Kristina Vanni 

  10. Allow the glaze to set before serving. Enjoy!

Recipe Tips

  • Pure lemon extract is produced from lemon oil, which is drawn from the natural essence of fresh lemons. It is a bright flavor that adds even more lemon goodness to any recipe. Keep a bottle on hand in your pantry, and the possibilities are limitless as to how you can add it to both sweet and savory recipes.
  • This recipe can also be prepared in regular sized muffin tins. Instead of making 18 jumbo muffins, it will yield 36 traditional muffins.

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