Best 2 Quick Lemon Poppy Seed Muffins Recipes

Satisfy your sweet cravings with our delectable Lemon Poppy Seed Muffins, the perfect treat for any occasion. These delightful muffins are bursting with bright citrus flavors and a delightful crunch from the poppy seeds, creating a symphony of taste and texture in every bite. With just a few simple ingredients and minimal effort, you can whip up a batch of these muffins in no time.

Dive into our curated collection of Lemon Poppy Seed Muffin recipes, each offering a unique twist on this classic treat. From the traditional recipe that captures the essence of this beloved flavor combination to creative variations like Blueberry Lemon Poppy Seed Muffins that introduce a burst of juicy blueberries, there's a muffin here for every taste preference.

With detailed instructions and helpful tips, our recipes ensure that even beginner bakers can achieve perfect results. Indulge in the classic Lemon Poppy Seed Muffins for a timeless taste or experiment with our Gluten-Free Lemon Poppy Seed Muffins for a healthier alternative. And for those who love a zesty kick, our Lemon Poppy Seed Muffins with Lemon Glaze provide an extra burst of citrusy goodness.

Whether you're looking for a sweet treat for breakfast, a delightful snack, or a special dessert, our Lemon Poppy Seed Muffins are sure to satisfy your cravings. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!

Let's cook with our recipes!

LEMON POPPY SEED MUFFINS

Lemon Poppy Seed Muffins image

These Lemon Poppy Seed Muffins are moist, tender muffins packed with fresh lemon and poppy seeds! An easy-to-make sweet treat!

Provided by Chrissie

Categories Breakfast Muffins Snack

Time 35m

Number Of Ingredients 13

Ingredients

3 cups all purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
4 eggs
1 cup sour cream
3/4 cup vegetable oil
1/2 cup milk
2 tablespoons lemon juice
zest of one lemon
1/2 cup powdered sugar
2 teaspoons lemon juice

Steps:

Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
In a large liquid measuring cup, measure the milk and the oil.
Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
Let the muffins cool in their tins until almost completely cooled.
Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.

Nutrition Facts : ServingSize 1 muffin, Calories 297 kcal, Carbohydrate 43 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 123 mg, Fiber 1 g, Sugar 26 g

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

Ingredients

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.

Tips:

For the best results, use fresh lemon zest and juice. This will give your muffins a brighter and more flavorful taste.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be careful not to overmix the batter. Overmixing can make your muffins tough.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
Bake the muffins at a high temperature for the first few minutes. This will help them to rise quickly and develop a nice golden brown crust.
Let the muffins cool for a few minutes before serving. This will help them to set and hold their shape.

Conclusion:

These quick and easy lemon poppy seed muffins are a delicious and versatile treat. They're perfect for breakfast, brunch, or an afternoon snack. With their bright lemon flavor and crunchy poppy seeds, they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these lemon poppy seed muffins a try. You won't be disappointed!