Lemon Poppy Seed Muffins

Who doesn’t love lemon poppy seed muffins? I do, but I’ve never thought to make them. The inspiration for these came from a new place. This is my first month participating in something called the Secret Recipe Club. It’s organized by Amanda over at Amanda’s Cookin’, and each month participants are assigned another member’s blog to make a recipe from. It’s a fun chance to check out new blogs and make new recipes. I was assigned to Connor’s Cooking (be sure to visit her great site!) and allowed to pick any recipe I wanted to make. Although there are lots of great recipes, this one called out to me.

These call for buttermilk and melted butter so they’re not all that healthy (what muffins truly are?) but they’re the best lemon poppy seed muffins I’ve had. They’re light and airy with a mild, pleasant lemon flavor and a slight tang from the buttermilk. They’re so light, in fact, that I ate four in a row without pause. They are great for breakfast or as a tea time snack, perfect for company or lazy Sunday mornings. And they come together in mere minutes, and with just 20 minutes baking time.


Lemon Poppy Seed Muffins
Yield: 12 to 18 muffins
  • 1¾ cups all purpose flour
  • ¾ cup sugar, plus 1 teaspoon for sprinkling
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, lightly beaten
  • ¾ cup buttermilk (in Israel that's the blue milk container that says 1.5%)
  • ¼ cup fresh lemon juice
  • ½ cup (1 stick) unsalted butter, melted
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest
  1. Preheat oven to 350F. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan (or use cupcake tins). Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.
  2. Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each ¾ full. Bake until slightly puffed and golden, 20-22 minutes. Remove the muffins from the pan and cool slightly on a wire rack.

 For information on joining the Secret Recipe Club, check it out HERE.

41 thoughts on “Lemon Poppy Seed Muffins

  1. Dan

    The muffins look great. I’d almost be tempted to inject them with a little bit of hamentashen poppy seed filling just for good measure (if I had the equipment). Like a jelly donut, but different.

    • Katherine

      Oooh what a great idea! You could probably put half the batter in the pan, spoon in a dollop of filling, then top with more batter. Either way, love it.

    • Katherine

      Me too! Gotta love blueberry as well. I went through a phase when I was younger when I ate practically nothing but muffins, I think partially under the false impression that they are healthy (some are, but most aren’t). I ate a lot of chocolate chip muffins…

    • Katherine

      I was definitely in danger of eating the whole batch myself…I practically have! Especially when they were fresh from the oven, I couldn’t resist!

  2. kitchenriffs

    Nice recipe, good post. I love poppy seed anything. I eaten plenty of poppy seed muffins, but never made them. And lemon is one of my favorite flavors, so that’s another plus in my book. Thanks.

    • Katherine

      I couldn’t agree more! I had never made them either and was so pleased to find how easy this recipe was.

  3. Kim - Liv Life

    I haven’t made poppy seed in years! I had sort of forgotten about it, but my husband really does enjoy the seeds. This one will have to go on our list soon!

    • Katherine

      Excellent! So glad to remind you what a great flavor combo it is 🙂 I will definitely be making these again soon.

    • Katherine

      Thanks so much! And you are so right – they totally satisfy the sweet tooth and aren’t too sweet at all.

  4. Lisa~~

    This is my first month in The Secret Recipe Club and it’s so much fun! I’m just loving all the new blogs and recipes I’m seeing. I adore lemon poppy seed muffins and this recipe looks easy and delicious.

    • Katherine

      Me too! I’m loving src as well! Thanks for the kind words 🙂 These definitely are easy and delicious. Thanks again to Connor’s Cooking for the inspiration!

  5. steph

    who made your recipe? and can you link to it? (i know i could find it in that list of 20, but i’m laaazy)

    also, happy birthday!!

  6. Heather Davis

    I love Lemon Poppy Seed Muffins too! Haven’t made them in years though so this looks like a good place to start. The best thing about this event is getting to know so many new blogs. Thanks for stopping by mine!

    • Katherine

      Yes, you make a good point, guess I typed too fast. The stick of melted butter doesn’t help the health factor though ;-P

  7. Beth

    I love lemon poppy seed muffins — actually, I’ve rarely met a muffin that I didn’t like. I’ll be sure to check out your chicken tagine recipe too.

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