Moist Lemon Poppy Seed Muffins

Moist Lemon Poppy Seed Muffins


These muffins pack a punch on the first bite. But they are tangy and lemony, just the way I like them. They are great for gift giving! The muffins will last one week at room temperature. Or they will last up to two weeks in the refrigerator. They freeze well too - I am not sure how long as they don’t last too long in my house.

Modified from: Moist Lemon Poppy Seed Cake

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45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour muffin pans or use muffin wrappers.
  3. Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt.
  4. Mix in the lemon peel, poppy seeds, lemon juice with pulp and butter.
  5. Beat in the eggs, one at a time, and beating well after each addition.
  6. Pour batter into the prepared muffin pans.
  7. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean.
  8. In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved – I also tossed in the remaining 2 TBS of the butter used for the batter.
  9. Let sit on the stove top until you are ready for it. – Spreads best if warm
  10. When you have 10 minutes left on your timer, brush the lemon syrup on the top of the muffins do this again at 5 minutes baking time and then when you pull them out of the oven.
  11. Remove the muffins from the oven and place the pan on a wire rack-place.
  12. Cool slightly in the pan before removing the muffins to the wire rack to cool completely.
  13. When cooled enough to handle “dunk the muffins” both top and bottom (if you did not use the paper cups) into the leftover syrup and then lightly sprinkled a pinch of sugar over the top.
  14. The longer they sit the more ‘sour’ they seem to become.
  15. They taste wonderful with a hot cup of coffee.
  16. If you opt to use a bread pan:
  17. Grease and flour one 9 x 5 inch loaf pan.
  18. Bake at 350 for 1HR 15 MIN or until toothpick inserted in the center comes out clean.


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