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Lemon Seed Muffins
Mirha Pretty

Lemon Seed Muffins Recipe

These Lemon Poppy Seed Muffins are bright, fluffy, and bursting with fresh citrus flavor. The lemon zest and juice add a refreshing tang, while poppy seeds give a light crunch. They’re perfect for breakfast, brunch, or a midday treat. Add a simple lemon glaze for extra sweetness.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp lemon zest
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Optional Lemon Glaze:
  • 1/2 cup powdered sugar
  • 1 –2 tbsp lemon juice

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest in a bowl.
  3. In another bowl, whisk melted butter, eggs, buttermilk, lemon juice, and vanilla.
  4. Pour wet ingredients into dry ingredients and mix just until combined.
  5. Divide batter evenly into muffin cups, filling about 3/4 full.
  6. Bake 16–20 minutes until tops are golden and a toothpick comes out clean.
  7. Cool slightly before adding glaze if desired.
  8. Mix glaze ingredients and drizzle over warm muffins.

Notes

  • Do not overmix the batter to keep the muffins light and tender.
  • Use fresh lemon juice for the best flavor.
  • Add extra zest for a stronger lemon taste.
  • Store airtight up to 3 days or freeze up to 1 month.

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