Lemon Poppy Seed Muffins are the ultimate lemon muffin recipe. These are a jumbo muffin recipe that is a lemon poppy seed flavored muffin.
Lemon Poppy Seed Muffins
Grab your jumbo muffin pan and let’s make these bakery-style lemon poppyseed muffins!
A sunny citrus-flavored muffin that is going to tickle your tastebuds. Serve up for breakfast or even an afternoon snack.
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I even have a lemon shrimp that is incredible.
How Many Jumbo Muffins Does This Poppy Seed Muffin Recipe Make
This recipe makes 8 jumbo muffins. Now, if you want to make more poppy seed muffins, feel free to double the recipe.
Or you can use a regular muffin tin to make muffins and make extra. Just cook them for a shorter amount of time. I would start at 12 minutes and then check them.
How Do You Make Lemon Poppy Seed Muffins
To make these muffins you will start by mixing your wet ingredients in one bowl, and the dry ingredients in another bowl.
Then incorporate the two, and then once the batter is fully mixed, pour the poppy seed batter into your muffin tin.
Is The Batter Supposed To Be Thick
This muffin batter is thick, so you will find that it scoops into the pan. It isn’t thin like some muffin recipes you might have made.
How To Store These Muffins
You can store these poppy seed lemon muffins on the counter if you would. I tend to wrap them lightly in plastic wrap, I find it helps the muffins from becoming soggy.
If you want you are more than welcome to store in the fridge if you would like. It will extend the shelf life a few days if it is stored in the fridge.
Can You Freeze Homemade Lemon Muffins
Yes, these homemade lemon muffins do freeze really well. Just allow the muffins to fully cool on a cooling rack.
Once the muffins are fully cool you can transfer to a freezer bag or freezer-friendly container. Then store in the freezer for up to three months.
Then you can thaw on the counter or toss a muffin or two in the microwave to warm them up.
Can I Make These Muffins Without Poppy Seeds
Absolutely! If you want to make just straight lemon muffins, skip adding in the poppy seeds, and bake according to the recipe card below!
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- 1 cup milk
- 2 eggs, room temperature
- ½ cup melted butter
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons poppy seeds
- Start by preheating your oven to 350 degrees. Then line your jumbo muffin pan with liners and set aside.
- In a bowl you will mix all your dry ingredients - flour, baking soda, baking powder and poppy seeds. Mix it up and then set aside.
- In another bowl blend your milk, eggs, butter, lemon juice and zest, and sugar. Once well combined, slowly fold in the dry ingredients until well incorporated.
- Pour your lemon poppy seed batter into your jumbo muffin tin, and bake for 20-22 minutes. Or until a toothpick can go into a muffin and come out clean. Do not overbake these lemon muffins or they will dry out.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 346mgCarbohydrates: 46gFiber: 1gSugar: 19gProtein: 6g