Easy Lemon Poppy Seed Muffins
These soft and fluffy muffins are bursting with bright lemon flavor and a delightful crunch from poppy seeds. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
2½ cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
½ cup butter, melted
2 tbsp vegetable oil
2 large eggs (room temperature)
¼ cup sour cream (room temperature)
2 tsp vanilla extract
¼ tsp almond extract
2 tbsp lemon zest
1 tbsp lemon juice
1 cup milk (room temperature)
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. In a separate bowl, mix melted butter, vegetable oil, eggs, sour cream, vanilla and almond extracts, lemon zest, lemon juice, and milk. Slowly pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined (don’t overmix). Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. Preheat the oven to 425°F. Line a muffin tin with 12 liners (or use 6 spaced apart for taller tops and bake in two batches). Fill each liner to the top using a 2 oz scoop or ¼ cup of batter. Bake at 425°F for 8 minutes. Then lower the temperature to 350°F and continue baking for 8–10 minutes until golden and set. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack for 15–20 minutes. Optionally, sprinkle with more poppy seeds.
Notes
Almond extract adds a subtle flavor depth—omit if you prefer pure lemon. Room temperature ingredients help achieve a better texture. Muffins freeze well—store in an airtight container for up to 3 months. For a sweeter touch, drizzle with a lemon glaze.
FAQs
Can I skip the resting time? It’s best not to. Resting helps activate the leavening agents and results in taller, fluffier muffins.
Can I use yogurt instead of sour cream? Yes! Greek yogurt is a great substitute.
How do I make these dairy-free? Use plant-based milk, dairy-free butter, and vegan sour cream.
Do they need to be refrigerated? Not immediately. Store in an airtight container at room temp for up to 3 days or refrigerate for 5.
Easy Lemon Poppy Seed Muffins
- Total Time: 1 hour 15 minutes
- Yield: 12 muffins 1x
Description
These soft and fluffy muffins are bursting with bright lemon flavor and a delightful crunch from poppy seeds. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
2½ cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
½ cup butter, melted
2 tbsp vegetable oil
2 large eggs (room temperature)
¼ cup sour cream (room temperature)
2 tsp vanilla extract
¼ tsp almond extract
2 tbsp lemon zest
1 tbsp lemon juice
1 cup milk (room temperature)
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. In a separate bowl, mix melted butter, vegetable oil, eggs, sour cream, vanilla and almond extracts, lemon zest, lemon juice, and milk. Slowly pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined (don’t overmix). Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. Preheat the oven to 425°F. Line a muffin tin with 12 liners (or use 6 spaced apart for taller tops and bake in two batches). Fill each liner to the top using a 2 oz scoop or ¼ cup of batter. Bake at 425°F for 8 minutes. Then lower the temperature to 350°F and continue baking for 8–10 minutes until golden and set. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack for 15–20 minutes. Optionally, sprinkle with more poppy seeds.
Notes
Almond extract adds a subtle flavor depth—omit if you prefer pure lemon. Room temperature ingredients help achieve a better texture. Muffins freeze well—store in an airtight container for up to 3 months. For a sweeter touch, drizzle with a lemon glaze
- Prep Time: 1 hour 15 minutes
Nutrition
- Calories: ~280 kcal
- Protein: ~5g