Lemon Poppy Seed Muffins
These bakery-style Lemon Poppy Seed Muffins are a tantalizing combination of sweet and tart flavors, with a buttery crumble topping and tangy glaze.
Glazed Lemon Poppyseed Muffins
These Lemon Poppy Seed Muffins are the perfect way to start your day! They’re light and fluffy and bursting with bright lemon flavor in every single bite. Each muffin is finished with a buttery crumb topping and a tangy lemon glaze for a truly crave-worthy treat that tastes like it came from a fancy bakery.
Growing up, I loved the jumbo muffins my grandmothers would get from Sam’s Club. Lemon Poppyseed was my favorite flavor – I liked them even more than the chocolate muffins (and I am a total choco-holic!) That’s why I’m so excited to share this new recipe to make your own homemade version of those tasty lemon muffins that I remember from my childhood.
These delicious muffins also make a great addition to a brunch menu. They pair well with savory dishes or add a fruity touch to the dessert table. Tender muffins filled with crunchy poppy seeds, a sweet crumble on top, and a light lemon glaze – what a yummy snack or sweet treat!
Ingredients
If the ingredient list looks a little long, don’t worry because there is some overlap on ingredients for each of the components of the muffins. I promise it’s not a complicated recipe at all! You’ll be so surprised how easy it is to whip up a batch of these flavorful muffins!
- 2 3/4 cups all-purpose flour
- 1 TB baking powder
- 3/4 teaspoon kosher salt
- 2 TB poppy seeds
- 6 TB unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 TB lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 large egg
- 2 large egg yolks
- 3/4 cup milk
- 1/3 cup fresh lemon juice
For the Crumb Topping
- 1/2 cup granulated sugar
- 2 tTB lemon zest
- 3/4 cup flour
- 6 TB cold butter, cubed
For the Lemon Glaze
- 1 cup powdered sugar
- 2 TB lemon zest
- 2 tsp lemon juice
- 1 TB milk
Helpful Kitchen Tools
For your convenience, I’ve provided shop-able ad links to supplies used in this recipe; read our disclosure policy here.
- Mixing bowls
- Electric mixer
- Muffin pan
- Piping bag
- Wire rack
- Muffin liners
Instructions
To Prep: Preheat the oven to 400 degrees F and line a muffin tin with baking cups.
To Make The Crumb Topping:
- Add the sugar, flour, cold butter, and lemon zest to a medium bowl.
- Use a fork, pastry cutter, or even your (clean) fingers) to combine the ingredients until a crumbly mixture forms. Set aside.
To Make The Muffins:
- In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds.
- In a separate large bowl, use an electric mixer to beat together the softened butter, sugar, lemon zest, vanilla extract, and lemon extract until just combined.
- Beat in the egg, then beat in one egg yolk at a time.
- Alternate adding dry ingredients (in the bowl that you mixed earlier) and the milk to your bowl of wet ingredients. Mix as you add, until everything is combined to form a batter.
- Lastly, mix in the lemon juice.
- Scoop the batter into your prepared muffin pan until each cup is about 3/4 of the way full. Sprinkle about 2 1/2 Tablespoons of the crumble on top of each cup, so that all of the batter is completely covered.
- Bake in the oven at 400°F for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
To Make The Lemon Glaze:
- Whisk together all of the glaze ingredients until well combined and smooth. If the glaze seems runny, you can mix in another 2 Tablespoons of powdered sugar. You want the glaze to be thick, yet pourable.
- Scoop the glaze into the piping bag with a small round tip.
- When muffins have cooled to room temperature, drizzle the glaze on top.
- Allow the glaze to harden before removing from pan and serving or storing.
Frequently Asked Questions
Can Kids Eat Poppy Seed Muffins?
Yes, kids can eat poppy seed muffins made with food-grade poppy seeds. These food-grade poppy seeds have been washed to remove any contaminants and are generally recognized as safe by the United States Food & Drug Administration (FDA) when used in the amounts typically used in cooking.
Can You Freeze Poppyseed Muffins?
Yes, these muffins freeze well and will keep for up to 2-3 months when frozen. I recommend individually wrapping muffins in plastic wrap and then placing in an airtight container or freezer bag. That way you can thaw one at a time whenever you like! Simply thaw at room temperature until ready to enjoy.
More Easy Muffin Recipes
- Air Fryer Double Chocolate Muffins
- Corn Dog Muffins
- Gluten Free Pumpkin Chocolate Chip Muffins
- Blueberry Crumb Muffins
Lemon Poppy Seed Muffins Recipe (Printable Recipe Card)
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Glazed Lemon Poppy Seed Muffins
Equipment
- 1 Piping bag
- 1 medium scooper
Ingredients
Muffin Ingredients
- 2 3/4 cups all purpose flour
- 1 TB baking powder
- 3/4 teaspoon kosher salt
- 2 TB poppy seeds
- 6 TB unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 TB lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 egg
- 2 egg yolks
- 3/4 cup milk
- 1/3 cup lemon juice
For the Crumb Topping
- 1/2 cup granulated sugar
- 2 TB lemon zest
- 3/4 cup flour
- 6 TB unsalted butter cold, cut into small cubes
For the Lemon Glaze
- 1 cup powdered sugar
- 2 TB lemon zest
- 2 teaspoons lemon juice
- 1 TB milk
Instructions
To Prep: Preheat oven to 400°F and line a muffin tin with baking cups.
To Make The Crumb Topping
- Add sugar, flour, cold butter cubes and lemon zest to a medium bowl.
- Combine using a fork, your fingers, or a pastry cutter, until a crumbly mixture forms. Set aside.
To Make The Muffins
- Whisk together the flour, baking powder, salt, and poppy seeds in a large bowl.
- In another large bowl, beat together the butter, sugar, lemon zest, vanilla, and lemon extract with an electric mixer, until just combined.
- Mix in the egg until combined, then mix in one egg yolk at a time.
- Alternate adding the dry ingredients and the milk, mixing as you make each addition, until combined.
- Finally, mix in the lemon juice.
- Scoop batter into prepared pan so each muffin cup is about 3/4 of the way full. Sprinkle about 2 1/2 TB of the crumble on top of each muffin cup so the batter is completely covered.
- Bake at 400°F for 20-25 minutes.
To Make The Lemon Glaze
- In a small bowl, whisk together all the glaze ingredients until combined and smooth. If the glaze is too runny, mix in another 2 TB of powdered sugar until you have a consistency that is thick, but pourable.
- Scoop into the piping bag with a small tip (or the end cut off of a disposable piping bag).
- Drizzle glaze onto cooled muffins and allow to harden before removing from pan, serving, or storing.
Notes
Nutrition
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