Lemon Poppy Seed Muffins Recipe

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Summer’s not quite officially over, but September has a way of making everything feel like fall. This lemon poppy seed muffin is the perfect in-between bread: the bright lemon flavor is classic summer, but the poppy seeds add a nuttiness and crunch that herald the coming fall. Plus, they’re rich in magnesium, fiber, and calcium, so you’ll feel positively virtuous after you eat your morning muffin.

Lemon Poppy Seed Muffins Cooking Glazing

Lemon Poppy Seed Muffins (Photo credit: Wikipedia)


Ingredients:  (recipe adapted from Brenda Scores)

  • 1 1/2 cup flour
  • 1 1/4 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 Tbsp. poppy seeds
  • 3/4 cup milk
  • 1/2 cup + 1 tbsp. vegetable oil
  • 2 large eggs, slightly beaten
  • 1 tsp. pure vanilla extract
  • 1 1/2 tsp. almond extract
  • 2 tbsp. freshly grated lemon zest (about one lemon)
  • juice of 1/2  a lemon (1 – 2 Tbsp.)



  • Preheat oven to 350 degrees F. Prep your muffin pan with liners, if desired, by greasing cups or by using a silicone muffin pan.
  • In a large bowl, stir the flour, sugar, salt, baking powder and poppy seeds together until just combined.
  • In a separate, smaller bowl, whisk the rest of the ingredients—milk, vegetable oil, eggs, vanilla, almond extract, lemon zest, and lemon juice.
  • Slowly add the wet ingredients to the dry. Stir until smooth, 1 – 2 minutes.
  • Pour batter into prepared muffin pan and bake for 20 – 22 minutes, or until toothpick comes out clean.
  • Cool muffins 5 – 10 minutes, then enjoy.


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