Best 10 Lemon And Poppy Seed Muffins Recipes

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Indulge in the delightful symphony of flavors with our delectable Lemon and Poppy Seed Muffins, a culinary masterpiece that tantalizes your taste buds with every bite. These muffins are a harmonious blend of zesty lemon and nutty poppy seeds, perfectly balanced to deliver a flavor experience that is both refreshing and comforting. Dive into the moist and tender crumb, infused with the vibrant essence of lemon, while the poppy seeds add a delightful textural contrast that keeps you coming back for more. Let these muffins be the stars of your breakfast table, afternoon tea party, or a delightful snack to brighten your day. With three enticing variations – Classic Lemon and Poppy Seed Muffins, Lemon Blueberry Poppy Seed Muffins, and Lemon Raspberry Poppy Seed Muffins – this recipe offers a delightful trio of treats that cater to every palate.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY-SEED MUFFINS



Lemon Poppy-Seed Muffins image

Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Pudding makes these muffins moist and delicious, with just the right amount of lemon.

Provided by STAMFAM

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 36

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup hot water
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
¼ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 14.1 g, Cholesterol 18.5 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 137.9 mg, Sugar 6.4 g

LEMONY POPPY SEED MUFFINS



Lemony Poppy Seed Muffins image

These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island

Provided by Taste of Home

Time 45m

Yield 6 jumbo muffins.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.

QUICK LEMON POPPY SEED MUFFINS



Quick Lemon Poppy Seed Muffins image

Lemony lemon poppy seed muffins with a sweet glaze.

Provided by horsephoto

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 10

Number Of Ingredients 13

⅔ cup white sugar
½ cup vegetable oil
2 eggs
2 lemons, zested
1 ⅓ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
  • Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
  • 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.
  • 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.
  • Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 33.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 133 mg, Sugar 22.7 g

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Provided by Food Network Kitchen

Time 45m

Yield 12 muffins

Number Of Ingredients 9

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy seeds
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

LEMON POPPY SEED MUFFINS



Lemon Poppy Seed Muffins image

Make and share this Lemon Poppy Seed Muffins recipe from Food.com.

Provided by Dine Dish

Categories     Quick Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup sweet creamy butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
  • In a large bowl, cream the butter and sugar until fluffy.
  • Add the egg yolks, one at a time.
  • Beat well after each.
  • In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  • With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  • Beat just until smooth.
  • In another bowl, beat the egg whites until soft peaks form.
  • Gently fold them into the muffin batter until blended.
  • Spoon the batter into the prepared pan, 3/4-full.
  • Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes before removing to cool completely.
  • I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Nutrition Facts : Calories 197.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 54.5, Sodium 248.9, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3.8

LEMON POPPY SEED MUFFINS I



Lemon Poppy Seed Muffins I image

Very moist and so delicious.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup white sugar
¼ cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup lemon flavored yogurt
¼ cup vegetable oil
1 tablespoon grated lemon zest
⅓ cup lemon juice
3 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
  • Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
  • In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
  • Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
  • Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
  • Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 36.7 g, Cholesterol 31.3 mg, Fat 6.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 309.8 mg, Sugar 19.9 g

LEMON-POPPY SEED ZUCCHINI MUFFINS



Lemon-Poppy Seed Zucchini Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

1 lemon
1 cup sugar
2 teaspoons poppy seeds
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup buttermilk or plain yogurt (not Greek)
1/2 teaspoon pure vanilla extract
2 large eggs
1 cup packed grated zucchini (about 1 zucchini)

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon-poppy seed sugar and set aside.
  • Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon-poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon-poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

LEMON POPPY SEED MUFFINS II



Lemon Poppy Seed Muffins II image

Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 14

⅓ cup milk
¼ cup vegetable oil
⅔ cup nonfat lemon yogurt
1 egg
1 ¾ cups all-purpose flour
¼ cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
¼ teaspoon lemon extract
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
2 ½ teaspoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
  • Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
  • Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
  • To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.6 mg, Sugar 12.1 g

LEMON-POPPY SEED CAKE



Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
  • In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

Tips:

  • Prep your ingredients: Before you start baking, measure and prep all of your ingredients. This will ensure that you have everything you need and that your muffins turn out perfectly.
  • Use fresh lemon zest: Fresh lemon zest adds a bright, citrusy flavor to these muffins. If you don't have fresh lemons on hand, you can use 1 teaspoon of bottled lemon juice instead.
  • Don't overmix the batter: Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups evenly: Fill each muffin cup about 2/3 full. This will prevent the muffins from overflowing and ensure that they bake evenly.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if your muffins are done baking. Overbaking can make them dry.
  • Let the muffins cool before frosting: Allow the muffins to cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These lemon and poppy seed muffins are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their bright citrus flavor and moist, tender crumb, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these lemon and poppy seed muffins a try. You won't be disappointed!

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