Quick Lemon Poppy Seed Muffins Recipe - Allrecipes.com
Quick Lemon Poppy Seed Muffins Recipe
  • READY IN 45 mins

Quick Lemon Poppy Seed Muffins

Recipe by  

"Lemony lemon poppy seed muffins with a sweet glaze."

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Ingredients Edit and Save

Original recipe makes 10 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
  2. Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
  3. Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
  5. Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2013

I upped the lemon in this by adding extra lemon zest and Lemon Extract since I wanted EXTRA lemony muffins - this was great! They rose up perfectly and look so nice. I had wanted to make lemon poppyseed muffins but didn't have sour cream or yogurt on hand, so I was skeptical of how this would turn out, but I am so glad I made it! Next time I will try subbing some applesauce for the oil and I will definitely double it. I did get 12 out of this batch, but they are going to go quickly in my house I'm sure!

Most Helpful Critical Review
Apr 08, 2013

This was an okay recipe, but I found it really lacked in lemon taste. Maybe I'm just a lemon-holic, but I would suggest using at least a few more tablespoons of lemon juice to give it that real lemon taste. Also, I added a lemon glaze directly after removing the muffins from the oven, which was pretty decadent on the sugar side of things, but it was very pretty and added even more lemon, which I love! Anyway, the glaze is really simple- 1/4 cup milk, 3 cups confectioner's sugar, and about 2 tablespoons of whatever lemon you have (lemon extract use a little less). Also, you should know that the texture on these are great! They bake fantastically too, seeing as, unlike most lemon poppyseed recipes that use yogurt, the bater wasn't too heavy.

Aug 14, 2013

These were good, really 4 1/2 stars. I added a bit more lemon juice and zest and used lemon extract instead of vanilla. I made mini muffins and took them to work and they disappeared very quickly. :)

Mar 22, 2013

I was seriously craving lemon poppyseen muffins and had found lots of recipes with very poor ratings and reviews prior to this one, which I settled on - and I'm happy I did. I didn't have any fresh lemons, so I used bottled lemon juice and the zest of an orange I had lying around - soaked in a splash more lemon juice - and I substituted for buttermilk (1/2 cup milk and 1/2 tablespoon lemon juice) as I usually do. I also added just a touch more flour to balance out the batter - which is far more liquid than many muffin batters, but baked up wonderfully. I wound up with 12 muffins, not 10 - which is no problem, of course - and they are delicious! These are also some of very few muffins I've made from scratch that actually rose and looked poofy, like they are supposed to do. I will definitely be making this again. (Probably with actual fresh lemons next time!)

Nov 04, 2014

These are really good but mine turned out a little dry so try something a little different to fit it to your fancy

Nov 07, 2013

My family LOVED these muffins! I will definitely make them again. Glad I doubled the recipe. They went quick. They were light and fluffy and had a great round flavor. I am giving them four stars instead of five for a couple of reasons. #1 They were not "quick" in my opinion. We always do our muffins from scratch and these took longer than most due to the zesting and juicing of the lemons. #2 I took the advice of others and added more lemon. I actually upped the lemon to 1/3 cup and found that they could have even been more lemony for real lemon lovers. #3 The glaze made them too sweet. We did without. Otherwise, great recipe! Thank you for submitting it horsephoto!

Mar 07, 2013

I was so glad to find a lemon muffin recipe that actually used lemon juice. I had two lemons that I needed to use up so this fit the bill for part of them. The batter was easy to prepare and made 12 muffins exactly. They baked up perfectly in 30 minutes. Easy and delicious! I don't tend to like lemon flavor in baked goods but I ate two of these.

Feb 18, 2014

Enjoyed these, easy to make, but not enough lemon. Next time will up the lemon juice.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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