Lemon Poppy Seed Muffins
Filed Under: Breakfast | Dessert | Muffin | Spring | Summer

Lemon Poppy Seed Muffins

By Tessa Arias
July 15th, 2023
4.80 from 69 votes
4.80 from 69 votes

Lemon Poppy Seed Muffins are tangy, slightly crisp on the outside, and ultra moist inside. Topped with a simple, sweet lemony glaze. Quick, super easy, and so delicious! 25-minute recipe, no mixer required.

Yield: 12 muffins

Prep Time: 10 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Fresh and, of course, lemony.
Texture: The interior is ultra tender and moist with those delightful little bites of poppy seeds.
Ease: Super easy.
Pros: Quick, simple, and delish.
Cons: None!!
Would I make this again? Yes.

I’ve always had a soft spot for muffins, and Lemon Poppy Seed Muffins are definitely among my favorite. 

In high school, muffins were the little treat to break up the monotony. There would be a muffin cart in the main hallway once a week.

I’m pretty sure the muffins were from Costco. They weren’t wonderful, but it was nice to have a little sweet indulgence to look forward to.

Muffins will probably always have a place in my heart.

three glazed lemon poppyseed muffins in muffin liners, sitting on a marble counter

They’re truly a multi-purpose treat. They’re perfect for breakfast, as a snack, or even for dessert.

Unfortunately, most muffins are bland. And in my experience, the muffins that often look the prettiest with the tallest muffin tops are often super cakey and dry – even from a good bakery.

I prefer a nice moist muffin with a bit of a springy texture. I don’t want pound cake. Or cake at all. Which I find is what most packaged muffins feel like. And I certainly don’t want a dry muffin. I want MOIST muffins… everyone’s favorite word 😉

glazed lemon poppyseed muffin on a plate with the wrapper removed

So if you feel the same, or are just curious about the science of muffin baking, check out the pink box below for my tips.

How to Make Lemon Poppy Seed Muffins

Don’t Overmix Your Muffin Batter!!

  • Be very very careful not to overmix the batter once you combine the wet + dry ingredients. This will create rubbery muffins.
  • Gently stir until *just* combined.
  • If there’s a few small streaks of flour remaining, that’s perfectly fine.

Secret Baking Science Tip: CHILL The Muffin Batter!

  • The BEST thing you can do to make Lemon Poppy Seed Muffins (or any muffins!) more tender and even a little taller is to cover and chill your batter in the fridge overnight before baking.
  • It’s very similar to chilling cookie dough.
  • Think of it like marinating.
  • By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more tender muffin.
  • It also thickens the batter without making it drier, which helps encourage taller muffin tops without that crumbly or cakey texture.
  • This technique works particularly well with muffin batter, which is usually made from melted butter or oil (not creamed butter + sugar) and uses only baking powder as the leavener, which is double acting. Meaning, it’s activated both by the moisture of the batter and the heat of the oven. Baking soda is only activated by acid in the batter, not from the heat of the oven.
  • If you don’t believe me, just look at the comparison below. And what the image doesn’t quite capture is just how much more TENDER the chilled batter muffins turned out.

comparison of muffins showing the difference between the batter chilled vs batter not chilledHow to Chill Muffin Batter:

  1. Chill the batter in one large bowl, as opposed to chilling it in the individual muffin cavities, to prevent it from drying out.
  2. Bake directly from the fridge.

How Do I Get MORE Lemon Flavor in These Lemon Poppy Seed Muffins?

Add 1/2 teaspoon lemon extract along with the juice and zest.

How Do I Stop My Muffins From Sticking to the Liner?

What’s the Best Muffin Tin?

I typically don’t like nonstick bakeware, which is why I was so surprised when I fell in love with the Wilton Recipe Right Nonstick Muffin Pan. They bake evenly and achieve lightly golden brown edges and clean up beautifully. I’ve had 3 of these tins for 6+ years and love them!

Can You Freeze Muffins?

Yes! Unglazed Lemon Poppy Seed Muffins can be frozen in an airtight container for up to 3 months. Defrost on the counter until room temperature. Refresh in a 300°F oven for 5 minutes if desired. If desired, glaze once thawed and at room temperature. 

close up of the moist and tender lemon poppy seed muffin's texture

More Muffin Recipes

More Lemon Recipes

4.80 from 69 votes

How to make
Lemon Poppy Seed Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Lemon Poppy Seed Muffins are tangy, slightly crisp on the outside, and ultra moist inside. Topped with a simple, sweet lemony glaze. Quick, super easy, and so delicious! 25-minute recipe, no mixer required.


  • 2 cups (254 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup whole milk, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lemon zest

For the lemon glaze:

  • 1 cup (125 grams) powdered sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

  2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.

  3. In a small bowl, whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix - there should be a couple streaks of flour remaining.* Divide evenly among the muffin tin cups.

  4. Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 15 minutes. Let cool until barely warm.

  5. Serve, or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.

Make the glaze:

  1. In a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms. Drizzle or dip each muffin top with the glaze. Let set before serving.

Recipe Video

Recipe Notes

*If time permits, cover and refrigerate the batter overnight for taller more tender muffins. Chill the batter in one large bowl, as opposed to chilling it in the individual muffin cavities, to prevent it from drying out. Bake directly from the fridge.
If you prefer muffins with a stronger punch of lemon flavor, add 1/2 teaspoon of lemon extract along with the juice and zest.
Course : Breakfast, Dessert
Cuisine : American
Keyword : lemon poppy seed, lemon poppy seed muffin, poppyseeds, spring, summer

This recipe was originally published in 2012 and updated with recipe improvements, new photos, and more baking tips. Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    jenna — January 24, 2022 at 6:48 am

    Can I use 2% milk instead of whole milk?

    • #
      Emily — January 24, 2022 at 3:47 pm

      We haven’t tried that as we prefer whole milk for the best flavor, though other readers have had success 🙂

  2. #
    Melissa — January 20, 2022 at 10:09 am

    Tessa at it again with this AMAZING muffin recipe. I’ve never let muffin batter sit overnight but I read Tessa’s post and explanation, and have seen others also suggest the benefits of letting muffin batter “marinate” overnight. Pro: these muffins turned out SO well. Besides the batter being almost too easy to make, letting the batter refrigerate overnight produced moist, fluffy and tall muffins! No flat hat ones. Con: I will now have to wait overnight before making other muffins again… like with cookie dough this time in the fridge really does yield a better end product. But guess its worth it! And it was really nice waking up, and only having to divide the batter into liners and 20 minutes later having oven fresh muffins first thing.

    I love following your blog, Instagram and baking your recipes – knock on wood but I haven’t had a “dud” yet. Now i must find the willpower not to eat all 12 muffins… 1.5 are already missing …

    • #
      Emily — January 20, 2022 at 12:13 pm

      Aw yay!! So happy to hear how much you love this recipe! And I’m so glad that you tried marinating the batter overnight too, it really makes a difference! Feel free to freeze some of the extra muffins in an airtight container so you can enjoy them for longer (if there’s any leftover!) 🙂

  3. #
    Robin Shultz — January 15, 2022 at 10:12 am

    LOVE THEM! I had unexpected company and only one egg. I’m so glad I was able to find this recipe and was able to make a tasty treat for my guests. EVERYONE loved them! (I added a streusel topping before baking. One can’t have too much goodness with their morning coffee.)

    • #
      Emily — January 18, 2022 at 11:15 am

      Wonderful! So glad this recipe worked perfectly for your company and that everyone enjoyed!

  4. #
    Christine — January 4, 2022 at 11:18 am

    The texture and moisture was PERFECT!!! Best muffin I’ve ever had in those terms…even better than muffins I’ve gotten at bakeries!
    The glaze was very good. The muffin itself could have used some more lemon flavor. Next time I’ll experiment with a bit of lemon extract. That’s just my preference to make a recipe that is already SO delicious better suited for someone who likes more of a punch.

    • #
      Emily — January 5, 2022 at 3:41 pm

      Yay! So happy you enjoyed them, Christine! Thanks for taking the time to write such a rave review, we appreciate your feedback as well!

  5. #
    Janine Helligar — December 19, 2021 at 5:36 pm

    I love your content, especially when you tell the truth about how you feel about a particular matter like buttermilk.

    Question: What is the difference between using 2 cups (here) vs. 2-1/4 cups (in your ultimate muffin freebie) flour? Thank you.

    • #
      Emily — December 20, 2021 at 3:30 pm

      Hi Janine! Glad you’re enjoying our content! This recipe and the Ultimate Muffin recipe have a completely different set of ingredients, including the weight of each. While each recipe is absolutely delicious, this recipe was created specifically to make the perfect Lemon Poppy Seed Muffin, whereas the Ultimate Muffin recipe was created specifically as a base recipe that can be used for endless flavor/add-in options. I hope that helps!

  6. #
    Taji — November 15, 2021 at 7:33 pm

    What can happen if you over mix?

    • #
      Emily — November 16, 2021 at 10:10 am

      Hi Taji! Over mixed muffins are not light and fluffy, they’re a more tough muffin with a chewy texture. They can have peaked tops and develop “tunnel-shaped” holes in the interior. Sometimes they may not even rise to full volume. We recommend that your batter still contains a few traces of flour when you stop mixing. I hope that helps!

  7. #
    Robin Macleod — November 4, 2021 at 6:14 pm

    Hi Tessa,

    Can I use bread flour for your Lemon Poppyseed Muffins and Ultimate Muffins in lieu of all-purpose?
    I am looking forward to making them.

    Many thanks,

    • #
      Emily — November 5, 2021 at 9:18 am

      We haven’t tried that, though we always recommend making the recipe as written for best results. Bread flour has a higher protein content, so we don’t typically use it in muffin recipes as it can result in a tougher, more chewy muffin.

      • #
        Robin Macleod — November 5, 2021 at 10:57 pm

        Hi Emily,

        Bread flour is used in your Easy Bakery Style Banana muffins, so before I make these can you please let me know why is doesn’t work for other muffin recipes. I am sure there is a very good reason but I need to know how it works for one and not others.

        Warmest wishes,

        • #
          Emily — November 10, 2021 at 1:55 pm

          No problem, Robin! The bread flour was used in the Banana Muffin recipe to help absorb more of the moisture of the bananas and to help with its structure. Tessa hasn’t actually used bread flour in any other muffin recipes, just all-purpose flour, but you’re more than welcome to try with this one 🙂

  8. #
    fatima — October 8, 2021 at 12:54 am

    Amazing recipe! cant fault it! i tried it with orange instead of lemon and it was also amazing!

    • #
      Emily — October 8, 2021 at 10:28 am

      Delicious! Love making them with orange instead, so happy you enjoyed this recipe 🙂

  9. #
    Samar — September 17, 2021 at 4:21 am

    These turned out delicious! Thanks

    • #
      Emily — September 17, 2021 at 10:53 am

      So happy you enjoyed them, thanks for letting us know! 🙂

  10. #
    Deina — July 10, 2021 at 5:55 pm

    Hi Tessa,
    I live half time in Sun Valley, Idaho at 5900 feet. I have looked at so many recipes that were meant for altitude but it looks like one needs to “try” one or more of three alteration possibilities for baking at altitude (less leavening, higher/lower heat/ less or more flour…eeeks!) ; that requires lots of time and often wasted ingredients.

    Do you have any foolproof tips? For example, I recently made a delish lemon meringue pie. One recipe said make the meringue at the same time as the custard…a bit daunting…and spread the egg white on the hot custard and bake. Another was make the custard and refrigerate for 2 hours or more (I did 2 hrs) cover w/the egg whites and bake for 10 min at 400. It looked great tasted good but the custard turned runny.

    Any advice?
    Love what you do and so happy to see you succeed! Keep it up!

  11. #
    Jesche — June 13, 2021 at 1:06 pm

    Hello, I tried the cheat sheet recipe today, however this version of the recipe is way better than that in the Ultimate Cheat Sheet for muffins. The cheat sheet recipe lacks flavor and tender crumb whilst this version of your recipe is perfect!
    Thanks for sharing your recipes!

  12. #
    Alena — June 12, 2021 at 1:16 am

    I rarely comment on recipes after I have made alterations because that would be unfair, but this recipe still holds up brilliantly! The muffin was soft and baked up super well without the greasy bottom, it was (sorry) MOIST and fluffy. Definitely make this!

    Alterations that I made:
    – Reduced granulated sugar by half a cup. If your family doesn’t like sweet recipes, this won’t affect the muffins.
    – Lemon drizzle instead of glaze. Ran out of powdered sugar and I’m unorganised. I used the juice of a lemon and 55 grams of granulated sugar then stirred until the sugar dissolved. Poked holes into the muffin and spooned the drizzle over it. FOLLOW THE RECIPE! The drizzle didn’t get absorbed well, but this was still super delicious. If you don’t have powdered sugar I recommend this.

  13. #
    reenu — June 11, 2021 at 12:58 pm

    can this be doubled to make a cake instead?

    • #
      Tessa — June 11, 2021 at 3:17 pm

      I haven’t tried making these muffins into a 9×13, if you do experiment with it, let me know how it goes! 🙂

  14. #
    SherC — June 4, 2021 at 7:01 pm

    First time attempting lemon poppy seed muffins, definitely worried about the texture because I did not want a dense blob. Surprisingly they came out really good, I was really pleased with the result. I already doubled the poppy seeds and lemon juice, but my hubby requested to triple them next time.

    I did a some modification; I didn’t have any AP flour so I used cake flour. I didn’t melt the butter but leave it to soften and beat it with sugar which I cut in half since we are trying to go keto. Then top with almond slices before baking. The muffins even have top muffin tops, moist and fluffy soft, better than store bought muffins my hubby claimed lol

    Thank you for the recipe, it is a keeper!

    • #
      Tessa — June 7, 2021 at 2:48 pm

      Happy to hear they were such a hit! 🙂

  15. #
    Donna — June 2, 2021 at 3:21 am

    Can I substitute orange juice and orange zest for the lemon to make orange and poppyseed muffins?

    • #
      Tessa — June 2, 2021 at 1:05 pm

      I haven’t tried that, but you’re welcome to give it a shot! Keep me posted on how they turn out! 🙂

  16. #
    Jane — May 28, 2021 at 3:04 pm

    Excellent recipe! I used cake flour to create a lighter texture. Baked muffins at 425 for 8 minutes, then decreased the oven temp to 350 for an additional 13 min to prevent too much browning. The muffins came out perfectly!

    • #
      Tessa — June 1, 2021 at 3:47 pm

      So happy to hear your substitution worked well!

  17. #
    jacinthe chapados — May 24, 2021 at 6:58 pm

    Perfect moist muffins! Very tasty

  18. #
    Ashley Fullerton — April 26, 2021 at 7:04 am

    It was so good! I have been searching for my “go-to” muffin recipe for my husband’s early mornings on the farm and I think I found it. The glaze at the end gives it the extra *made with love* finishing touch. Impressed!

  19. #
    Monika V — April 24, 2021 at 3:33 pm

    Best ever muffin batter recipe! Made them million times already and still can’t get enough ♡

    • #
      Tessa — April 27, 2021 at 9:27 am

      So happy to hear this, Monika!

  20. #
    R — April 20, 2021 at 7:03 pm

    Very easy! And scrumptious. The only change I made was I added almost a full cup of sugar

    • #
      Tessa — April 21, 2021 at 8:29 am

      So happy you loved these muffins!

  21. #
    Anonymous — April 6, 2021 at 10:16 am

    I made these with 3 TBL lemon juice and they still weren’t very lemony. The consistency is tasty and the baked really nice but the lemon flavor is too lacking.

  22. #
    Gloria — April 2, 2021 at 2:53 pm

    Any estimation on how long to bake mini muffins?

    • #
      Tessa — April 5, 2021 at 1:46 pm

      Bake at 350°F for about 12 minutes, and it’ll make about 24 to 28 mini muffins. I actually talk about difference in muffin sizes and baking times/temps in my Ultimate Muffin article if you’re interested!

  23. #
    Karin — March 30, 2021 at 4:31 pm

    These muffins are SO TALL! I chilled the batter as recommended and I have never had such tall muffins before – taller than the photo! And they’re super delicious. I love the texture and the lemon zest taste. I haven’t even made the glaze to put on top yet, I had to eat one first!!

    • #
      Tessa — March 31, 2021 at 9:55 am

      YAY for tall muffins! So glad you love this recipe 🙂

  24. #
    Kim — March 29, 2021 at 3:47 pm

    Great recipe. I did have to at least double the lemon juice for the glaze as it was super stiff.

    • #
      Tessa — March 30, 2021 at 9:17 am

      You can definitely thin or thicken the glaze to your liking, I’m so happy you enjoyed these muffins!

  25. #
    Amber — March 6, 2021 at 8:59 am

    Had a craving for lemon poppy seed muffins and this definitely delivered!
    Super soft and tender!
    Definitely recommend this recipe!

    • #
      Tessa — March 8, 2021 at 1:36 pm

      Wonderful to hear this!

  26. #
    Julie — February 26, 2021 at 5:14 pm

    I was scrolling Pintrest for a lemon poppy seed muffin without Greek yougert or sour cream (didn’t have those on hand) this one turned out yum and I haven’t even iced them yet

    • #
      Tessa — March 1, 2021 at 11:56 am

      So glad you loved these muffins!

  27. #
    Mariah — February 19, 2021 at 8:09 pm

    Perfect little muffins! I made ours with almond milk and just added my lemon juice to mock a “buttermilk” for extra moisture. Also used Meyer Lemons which I would highly recommend when in season. Great recipe!

    • #
      Tessa — February 22, 2021 at 3:05 pm

      So glad you enjoyed these muffins!

  28. #
    Anna — January 26, 2021 at 12:35 am

    So so good!!! Incredibly moist and not too sweet. I didn’t have edible zest so I added a couple extra tbsps of lemon juice. I also chilled over night as suggested. Delicious!

    • #
      Tessa — January 26, 2021 at 1:04 pm

      So thrilled you tried these muffins out!

  29. #
    Laura — January 20, 2021 at 10:50 am

    I’ve made these a few time now, and they are my current favorite quick fix in want of something sweet. I substituted the poppy seeds with chia seeds, as that’s what I had in the cupboard. I also love them extra zingy, so in went the extra lemon zest

    • #
      Tessa — January 21, 2021 at 9:41 am

      So glad you love these muffins!

  30. #
    Chiedza Mavima — January 15, 2021 at 8:23 pm

    This is the best hands down recipe even though I substituted, I used lemon extract instead since I did not have enough lemons. My kids love these, oh I also used Wholewheat flour but they are to die for. I normally don’t leave a rating but I had to come and rate this one 5/5

  31. #
    Trisha Montemayor — January 14, 2021 at 11:27 am

    Great recipe. Thanks for the tip on chilling the dough overnight! Baked up so nice and high, great crumb and the flavor! So good!

    • #
      Tessa — January 14, 2021 at 12:59 pm

      So glad you enjoyed!

  32. #
    Jen — October 21, 2020 at 3:43 pm

    Could I add blueberries to this recipe?

  33. #
    Katrina — September 15, 2020 at 10:44 pm

    Loved this recipe! Easy to make yet so tasty! Swapped poppyseed with black sesame seeds and still tasted good.

  34. #
    Sarah — September 5, 2020 at 2:57 pm

    Worked out perfectly. Light and fluffy. I will make again, and perhaps add some coconut for a bit of extra oomph! Lovely though, and great tips with not over mixing. I didn’t chill the batter overnight but did for two hours. Most of mine raised up nicely.

  35. #
    Emily — August 23, 2020 at 6:43 am

    I tried this recipe a couple times. The first time, I followed the instructions, and the muffin tops were good, but the bottoms were burnt and the texture was a little off. The next time, I made them monstrously huge, added extra lemon juice and poppy seeds, used a combo of half and half and 2% because we didn’t have whole milk, and baked them at 375 instead of 400, and they were perfect.

  36. #
    Pulz — July 29, 2020 at 4:51 am

    These muffins caved in before I could even open the oven to test if they’re ready. I do not know what went wrong

    • #
      Tessa — July 30, 2020 at 11:50 am

      It sounds like either the baking powder was expired or the oven wasn’t hot enough!

  37. #
    Brit — July 25, 2020 at 9:58 am

    I let the batter sit over night. It was light, fluffy, and full of flavor. The glaze is very sweet (as expected) so I found it doesn’t take much on each muffin. I will likely make these again as my mother in law loved them. Thank you!

  38. #
    H — July 17, 2020 at 11:37 pm

    The recipe says tablespoon full of baking powder????? Isn’t that a lot! Is that a typing error????

  39. #
    Angel — July 8, 2020 at 8:03 am

    If we chill the batter, do we need to let it come back to room temp before baking?

  40. #
    Jenny — July 1, 2020 at 10:53 am

    Just made this yesterday! Amongst 6 people who has tried it, they loved it!!! Tastes so great! I chilled the batter overnight. I got some really tall muffins. They looked amazing. Would this be able to be made into a loaf? If so, should I change anything in the ingredients?

    • #
      Tessa — July 2, 2020 at 11:17 am

      Amazing! So glad to hear that. I haven’t tried as a loaf so I’m not sure. If you give it a go, let us know how it turns out 🙂

  41. #
    Floranet — June 30, 2020 at 6:22 am

    Lovely work!! Charming one

  42. #
    Julie Ruch — June 28, 2020 at 4:35 pm

    Does chilling overnight benefit your other muffin recipes that have only buttermilk and baking powder? Do you think that would work for quick breads too?

    • #
      Tessa — June 30, 2020 at 10:02 am

      I believe it would! 🙂

  43. #
    Dominica Bergman — June 26, 2020 at 11:52 am

    How much flour and what kind of flour?

    • #
      Abby T — January 28, 2021 at 9:28 am

      What a great recipe! It’s a hit with my family. I did 1 cup all purpose and 1 cup whole wheat flour (b/c I usually do that) and added about a tablespoon extra milk to balance the wheat flour. I also cut the sugar to 1/2 cup. That’s just because my kids are sugar fiends so I’m trying to do less sugar. We were running out of time so I baked them at 450 for 15 min and they puffed up in my silicone cups…without leaving it overnight. It made 12 muffins for me. Fantastic!!! Nice and moist. Thank you for this recipe…my daughter has been begging for lemon poppyseed for months now!

      • #
        Tessa — January 28, 2021 at 3:23 pm

        So glad you and your family enjoyed these muffins!

  44. #
    Erin — June 26, 2020 at 9:30 am

    These look so yummy! I love lemon poppyseed muffins, and these ones look amazing. And that chilled batter trick sounds intriguing; I’ve never done it before, but it must work well, because those muffins look SO moist and tender, even in just the pictures! All I wanna do right now is reach through the screen and grab one… 🙂

  45. #
    Shan M. — June 26, 2020 at 8:30 am

    Is it whole milk or buttermilk?

  46. #
    Roberta — June 26, 2020 at 8:26 am

    The ingredient list called for whole milk and the instructions said buttermilk. Are they interchangeable?

  47. #
    C_Bryant — June 26, 2020 at 8:25 am

    And do we use milk, or buttermilk? You list milk in the ingredients, but mention using buttermilk in the directions.

  48. #
    Margaret — June 26, 2020 at 8:08 am

    Can I substitute flax seeds for the poppy seeds?

  49. #
    Janie — June 26, 2020 at 7:52 am

    How much flour ??

  50. #
    Tracey — June 26, 2020 at 7:31 am

    You’ve not listed the flour in the ingredients.

  51. #
    Charlotte Kocheisen — June 26, 2020 at 6:20 am

    Does this hold true for brownies as well? Should they be refrigerated prior to baking? Thanks.

  52. #
    Anthony Donnaruma — June 26, 2020 at 6:19 am

    flour was not listed in recipe, oops??

  53. #
    Rachel B Russell — July 26, 2019 at 8:36 am

    Ive made these 3 or 4 times now and they are fantastic! The batter always seems to make 12 very large muffins plus 6 regular sized muffins. I follow the recipe exactly and its happened every time.

    I do wonder how many calories each has though, any idea?

    • #
      Tessa — July 26, 2019 at 3:48 pm

      Excellent! Feel free to paste the ingredients into a calorie calculator online 🙂

  54. #
    Helga — December 26, 2013 at 4:37 am

    These muffins look delicious! I want to cook them! Once I tried these banana muffins http://cookiteasy.net/recipe/banana-muffins-211159.html They are very tasty/ I can recommend!

  55. #
    Julie — June 10, 2012 at 5:57 pm

    Mmmm, I just made these and they were delicious! I cut the recipe in half, but I still had enough to make 10 muffins. I think “12” might be a bit low for the recipe.

  56. #
    Mia — April 6, 2012 at 10:05 pm

    I've just tried them. I have had dough for about 18 pieces…

    • #
      bunarte — April 26, 2012 at 11:17 pm

      you mean batter?

  57. #
    Emma — April 4, 2012 at 9:42 pm

    I tried this last night. Delicious. Thanks for the recipe.

  58. #
    aimeeberrett — April 2, 2012 at 4:06 pm

    Oh my goodness, these muffins look so good! I've been wanting to make some yummy muffins, so I will definitely have to make these. Thanks for sharing.


  59. #
    Caroline — April 2, 2012 at 2:27 pm

    Lemon poppyseed has to be the best combination since peanut butter & chocolate. Mmm! These muffins look fantastic! 😀


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