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These homemade lemon poppy seed muffins are bright, tender, and bursting with citrus flavor, thanks to a double hit of lemon zest and juice. The sour cream keeps them moist and rich, while poppy seeds add a subtle crunch.

A tangy lemon glaze drips down the golden tops, giving these bakery-style muffins a citrus finish that seals the deal. I’ve also created a Sourdough Lemon Poppy Seed Muffin recipe if you bake with discard.

A stack of lemon poppy seed muffins with more muffins in the background.
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Here’s Why This Lemon Poppy Seed Muffin Recipe Works

Lemon zest boost: Rubbing lemon zest into the sugar releases aromatic oils and infuses the muffins with citrus fragrance.

Sour cream for moisture: The combination of sour cream (or yogurt) with oil and butter keeps the crumb soft for days.

Tall, bakery-style rise: A high oven temperature and just-right leavening create domed tops without a dry interior.

Two layers of lemon: Fresh lemon juice and lemon zest in the batter, plus a tart glaze, make the lemon flavor pop. For another lemon-forward dessert, try my Mini Lemon Coconut Bundt Cakes.

A batch of lemon poppy seed muffin recipe on a rack with lemon glaze.

Recipe Tips

Don’t skip the zest rub: Rubbing fresh lemon zest into the sugar releases fragrant oils and infuses the muffin batter with citrus flavor. It’s far more effective than just tossing zest straight into the bowl.

Mix gently: Stir the wet and dry ingredients together until just combined. Overmixing develops gluten and leads to dense, chewy muffins instead of the soft, tender crumb you want.

Fill to the top: For that bakery-style muffin look, spoon the lemon poppy seed batter right up to the rim of the muffin cups. The thick batter will hold its shape and rise into tall, domed tops.

Glaze while warm: A light lemon glaze made from powdered sugar and juice soaks in best when the muffins are still slightly warm, giving you a sweet-tart finish that clings to the golden tops.

Adjust glaze texture: Add lemon juice a drop at a time for a thinner drizzle, or whisk in extra powdered sugar if you prefer a thicker, bakery-style coating.

Twelve lemon poppy seed muffins cooling on a wire rack.

Bakery Style Lemon Poppyseed Muffins

These homemade lemon poppy seed muffins are bright, tender, and full of fresh lemon flavor. With citrus in both the batter and the glaze to add plenty of flavor. They’re the kind of bakery-style muffins that vanish quickly.

Serve them on a breakfast table, at brunch, or as a quick afternoon snack. If you love fruity muffins, you might also like my Coconut Mango Muffins.

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Three lemon poppyseed muffins stacked on each other.
Prep Time: 12 minutes
Cook Time: 16 minutes
Total Time: 28 minutes
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Lemon Poppy Seed Muffins

By Dahn Boquist
These lemon poppyseed muffins are packed with citrus flavor from fresh lemon juice and lemon zest. Finished with a tangy lemon glaze, these bakery-style muffins are perfect for breakfast, brunch, or an afternoon treat.

If you make this recipe, please leave a star rating and comment.

Servings: 12 servings
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Ingredients 

For the Muffins

  • 3 tablespoons lemon zest, from about 3 lemons
  • 1 cup granulated sugar, 200 grams
  • ¾ cup sour cream, or plain yogurt, 170 grams
  • ⅓ cup vegetable oil, 66 grams
  • 4 tablespoons butter, melted; 57 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour, 240 grams
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons poppy seeds

Lemon Glaze

  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice

Instructions 

  • Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners and lightly grease the papers.
  • In a large bowl, add the sugar and lemon zest. Rub them together with your fingertips until fragrant and sandy.
    Rubbing lemon zest into granulated sugar.
  • To the lemon-sugar mixture, whisk in sour cream, oil, melted butter, eggs, vanilla extract, and lemon juice until fully combined and smooth.
    A whisk stirring the wet ingredients for a muffin recipe.
  • Place a sifter over the bowl and add the flour, baking powder, baking soda, and salt. Sift the dry ingredients into the wet mixture. Remove the sifter, add the poppy seeds, and gently fold everything together until just combined.
    The batter should be thick with no visible streaks of flour, don’t overmix.
    Folding the poppyseeds and dry ingredients into lemony muffin batter.
  • Spoon the batter into the muffin pan, filling each cup to the top. Bake for 16–22 minutes, or until a toothpick inserted into the center comes out clean.
    Dividing poppy seed muffin batter into muffin tin wells.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Make the Glaze
While muffins cool, whisk together powdered sugar, lemon zest, and lemon juice until smooth and pourable. Add more lemon juice for a thinner glaze or more sugar for thicker consistency.
  • Once muffins are mostly cool (just slightly warm), drizzle the lemon glaze over the tops. Let it set before serving.
    Spooning lemon glaze on top of poppy seed muffins.

Notes

Lemon flavor: Rubbing zest into the sugar first makes the lemon flavor more intense than just stirring it in. Don’t skip this step!
Sour cream vs. yogurt: Either works. Sour cream adds a richer flavor and makes them slightly more tender.
Glaze texture: Start with 2 tablespoons of lemon juice, then add more if needed. For a thicker glaze, whisk in extra powdered sugar.
Make ahead: Muffins stay soft for 2–3 days in an airtight container at room temperature. Add the glaze just before serving if storing longer.
Freezing: Cool completely, skip the glaze, then freeze in a sealed bag or container for up to 2 months. Glaze after thawing.

Nutrition

Serving: 1 serving, Calories: 315kcal, Carbohydrates: 44g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 46mg, Sodium: 374mg, Potassium: 67mg, Fiber: 1g, Sugar: 27g, Vitamin A: 246IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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