Lemon Poppy Seed Muffins are made from scratch with just a few simple ingredients and easy to follow steps! Real lemon juice and zest creates the best fresh flavor while crunchy little poppy seeds make every bite satisfying. So perfect for spring and summer!

A halved lemon poppy seed muffin reveals a fully cooked center.

Lemon Poppy Seed Muffins

Lemon poppy seed muffins are so easy to make from scratch! In fact, you may already have most of (if not all of) the ingredients you’ll need in your kitchen right now. Plus, the steps couldn’t be any easier to follow. The batter comes together in just a few minutes, then it all goes into the oven and bakes to perfection in a little over 15 minutes. So quick and easy-peasy!

When you grab store-bought lemon poppy seed muffins, more often than not, the flavor doesn’t come from natural lemon ingredients. But when you make them at home, you get to control exactly what goes into them! These muffins are flavored simply from real lemon juice and zest which create a wonderfully fresh, vibrant, and summery flavor.

The delicate crunch of the poppy seeds is another huge reason to love these muffins! And if you happen to have any poppy seeds left over after baking, be sure to use them in something tasty like my favorite creamy poppy seed dressing. They’re one of my favorite ingredients to play around with because of their versatility.

Muffin tins are filled with muffin batter.

How to Make Lemon Poppy Seed Muffins

This easy muffin recipe comes together with hassle-free steps. For more information about the ingredient measurements and process, just keep scrolling down to the recipe card!

  1. Prepare. Line muffin tins with cupcake liners or coat them with spray and dust them lightly with flour. Either method works just fine!
  2. Mix the dry ingredients. Whisk together the flour, sugar, baking soda, baking powder, salt and poppy seeds.
  3. Mix the wet ingredients. In a separate bowl, whisk together the butter, eggs, yogurt, vanilla, almond extract, lemon zest, lemon juice and buttermilk. 
  4. Make the batter. Add the wet ingredients to the dry. Stir together until thoroughly combined and be careful not to over-mix! Cover the bowl and let the batter sit at room temperature for 1 hour.
  5. Bake. Fill the prepared muffin tins up about 1/4 of the way full. Bake at 425°F for 8 minutes. Then, reduce the heat to 350°F and keep baking for another 8-10 minutes.
  6. Let them cool. Let the baked muffins first cool in the muffin tins on a wire rack for about 5 minutes. Then, transfer the muffins to the wire rack so they can finish fully cooling to room temp.
A batch of fully cooked muffins are on a wire cooling rack.

Baking Tips for Lemon Poppy Seed Muffins

  • Use fresh lemon juice. Freshly squeezed lemon juice really does create the very best flavor. You can always microwave a halved lemon for just a few seconds to render even more juice from it.
  • Don’t overfill the tins. Fill your muffin tins about 1/4 of the way with the batter. You want to give the batter enough room to rise without spilling out over the side.
  • Check your expiration dates. Both the baking soda and baking powder should be used within 6 months of opening the container. After 6 months has passed, they lose their potency.
  • Room temperature ingredients. The eggs, yogurt and buttermilk all need time to adjust to room temperature prior to using. Room temperature ingredients will make the smoothest batter.

Storing and Freezing

PRO TIP: Wait for the muffins to fully cool to room temp prior to storing or freezing!

Store muffins at room temperature for about 3-4 days or in the freezer for up to 2 months. Make sure that with either method, the muffins are kept in an airtight container.

A bite has been taken out of a lemon poppy seed muffin.

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A bite has been taken out of a lemon poppy seed muffin.

Get the Recipe: Lemon Poppy Seed Muffins Recipe

Indulge in bakery-quality lemon poppy seed muffins right at home! This recipe delivers tall, domed muffins with a tender crumb, vibrant lemon notes, and the pleasing crunch of poppy seeds.
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  • 2 1/4 cups all purpose flour
  • 1 cup granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tbsp poppy seeds
  • 1 cup butter, melted
  • 3 large eggs, room temperature
  • 1/4 cup greek yogurt, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoon lemon zest
  • 1 tablespoons lemon juice
  • 1 cup buttermilk, room temperature


  • 1 muffin baking pan
  • 1 mixer
  • 1 mixing bowl


  • Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
  • Whisk the flour, sugar, baking soda, baking powder, salt and poppy seeds in a large bowl to combine thoroughly.
  • In a small bowl, whisk together the butter, eggs, yogur, vanilla, almond extract, lemon zest, lemon juice and buttermilk.
  • Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix. Cover and allow to sit at room temperature for up to 1 hour.
  • Pre-heat oven to 425˚f.
  • Fill the muffin tins about 1/4 of the way full with the batter mixture and bake for 8 minutes. Turn the heat to 350˚F and bake for an additional 8-10 or until a toothpick inserted into the center comes out clean.
  • Cool the muffins in the pan on a wire rack for 5 minutes then transfer directly to the wire rack to cool to room temperature.


Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.
Calories: 164kcal, Carbohydrates: 18g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 42mg, Sodium: 175mg, Potassium: 88mg, Fiber: 1g, Sugar: 9g, Vitamin A: 283IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg