Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

A soft and spongy lemon poppy seed muffins with the perfect balance of sweet and tart!


12 muffins


2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups kefir (or buttermilk)


1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and kefir (or buttermilk) and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into 12 paper-lined or greased muffin cups. Bake muffins on rack in the middle of the oven for 20-25 minutes, until muffins test done. (Ours are usually done in 17-19 minutes; over-cooking seems to make them unnecessarily dry.)

5. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.


Lemon poppy seed muffins


Lemon poppy seed muffins


Preparation Time: 

20 minutes

Cooking Time: 

20 minutes

Tammy's Review: 

These are the best poppy seed muffins I've ever eaten!! We used a free-range egg in ours, which gave the muffins a lovely yellow hue. The lemon flavor is so delicious, and the cake texture is perfect! Definitely a 10/10 recipe for me! :)


You're right Tammy, these are the best Lemon Poppy Seed Muffins I've ever had as well! The recipe comes together very easily too. Others I've tried require the baker to soak the poppy seeds for a bit , not this one, and that makes it a quick recipe. Mine came out of our electric oven at 18 minutes and they were perfectly moist and yummy! (Oh and I used buttermilk because that's all I had!)


These muffins are absolutely perfect, except for not a strong enough lemon flavor for my family (we like things really lemony! :)). Next time I think I'll add a bit of lemon extract to remedy that. (I used kefir btw) Spongy is the best word to describe them. Oh, also, I decreased the sugar to 1/3 c and they still turned out fabulous. Thanks for yet another instant favorite recipe!

Edit: I made it again, this time a double batch, and decreasing the sugar to only 1/4 cup per batch (1/2 c total), using buttermilk, and a teensy bit of lemon extract. This time, they were perfect! (Oh, and I did half without poppy seeds as my mom can't eat those, and one of my brothers doesn't like them - an easily customizable recipe)


These muffins are delicious and simple to make. I only had milk on hand, so I made up my own buttermilk. Anyways, these muffins were added to our list of favourites! :)


Please see the recipe above for my complete review! :)


I just made these for breakfast this morning! All 7 of us gave them a thumbs up. I stuck precisly with the recipe except the butter, we didn't have any, so I used coconut oil! They were very moist! :o)


These were okay, came out a little dry even though I only baked them for 16 minutes and could definitely use more lemon flavor.


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