Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ½ cup 1 stick unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • Zest from 1 large lemon, approximately 2 teaspoons (saving the juice for the icing)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract
  • ½ cup whole milk
  • 1 ¼ cups confectioner’s sugar
  • Approximately 2-3 tablespoons lemon juice, plus more if needed
  • Poppy seeds for sprinkling


  • Preheat oven to 375 degrees Fahrenheit.
  • Spray 12 standard muffin cups with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds until well blended. Set aside.
  • In the bowl of an electric mixer, using the paddle attachment, on medium speed, cream the butter, sugar, and lemon zest until light in color.
  • On low speed, add the eggs one at a time until well blended. Add in extracts.
  • On low speed, add half the dry ingredients, and blend until well combined. Add milk and blend well, followed by the remainder of the dry ingredients. Do not over mix.
  • Using an ice cream scoop, evenly distribute batter into muffin cups.
  • Bake for approximately 20-30 minutes, or until a small knife inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan until just warm. Remove from pan and place on a plate.
  • To make the icing, whisk together confectioner’s sugar and just enough lemon juice to create a spreadable icing.
  • Using an offset spatula, spread icing over the top of each muffin and sprinkle with poppy seeds. Allow the icing to set before serving.



Makes approximately 12 muffins