Tessa's Recipe Rundown
Taste: Fresh, vibrant, and tangy lemon balanced with a sweet glaze.
Texture: Soft and tender inside with tall, domed tops and slightly crisp edges.
Ease: Simple mixing method, no mixer or special equipment required!
Why you’ll love this recipe: The quickest and easiest way to turn your kitchen into a fancy cafe.
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Most lemon poppy seed muffins fall into one of two camps: ultra tall and pretty but dry. Or, moist yet flat. I wanted both.
After multiple test batches, I found the sweet spot comes down to three things: a slightly higher bake temperature, a mix of butter and oil, and letting the batter rest (just for 15 minutes!) before baking.
The result? Muffins that rise high with a soft, almost plush crumb and actually taste like lemon without any funky ingredients.
Recipe Ingredients
Muffins are simple, so each ingredient packs a powerful punch.
All-Purpose Flour: Measured correctly (preferably by weight). Too much flour = dense and rubbery muffins.
Buttermilk: This is key for tenderness and flavor. The buttermilk acidity prevents too much gluten formation and the thick texture creates taller muffins. Use plain kefir as 1:1 substitute.
Butter + Oil (Important!): Butter brings flavor, while oil keeps the muffins soft for longer. In testing, using only butter made the muffins slightly drier the next day. Use any neutral oil (vegetable, avocado, etc.).
Baking Powder: This recipe uses a full tablespoon for strong lift. If you’re at altitude, you may need to reduce the measurement slightly.
Lemon Zest + Juice: Zest is where the real flavor lives! The icing contains both juice and zest for maximum lemon flavor, so don’t skip it. You’ll need about 4 medium lemons total (I always buy more in case I’m stuck with a dry lemon).
Poppy Seeds: Always check freshness. If they smell stale or oily, they’ll taste that way in the muffins. I learned this the hard way!
Almond Extract (Optional): In addition to the vanilla, a tiny amount of almond extract enhances the lemon flavor without making the muffins taste almondy. I highly recommend trying it!
How to Make Lemon Poppy Seed Muffins (Step by Step)
Mix dry ingredients. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
Add wet ingredients into dry ingredients. Make a well in the center of the dry ingredients and pour in the wet.
Stir gently to combine. The batter will be slightly lumpy. Don’t overmix.
Rest the batter. If time permits, allow the batter to sit for 15-20 minutes so it thickens slightly for taller muffins.
Fill muffin tin. Line every other cavity with liners and fill completely full for tall muffins. Use two tins, or bake in batches, cooling tin between bakes.
Bake. For 18-19 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Make the glaze. Whisk together powdered sugar and lemon juice until a thick icing forms. It should fall off the whisk in ribbons.
Glaze. Using a spoon, pour icing over cooled muffins.
Garnish with lemon zest. This isn’t only pretty, but adds extra lemon flavor!
Tessa’s Tips for Taller Muffins
- Fill your muffin tin cavities completely full with batter. This will result in taller muffins with more pronounced muffin tops (and those slightly crisp edges!).
- Space out your muffins. Fill only every other cavity with muffin batter. This is done most easily with two muffin tins. This allows extra room for the muffins to rise tall, as well as enough air flow to cook the muffins more evenly.
- Rest your batter for at least 15 minutes before baking. You can do this in the mixing bowl or in the muffin tin. Rest up to overnight, covered.
Sprinkle of Science
While the batter rests, the starches in the flour have time to absorb more liquid. This thickens the batter without adding extra flour, allowing the muffins to rise higher without creating a drier or denser texture.
This also allows the baking powder to activate to aerate the batter. It’s double acting, meaning it activates once when exposed to liquid, and again with the heat of the oven.
Storage & Make ahead
Store in an airtight container for up to 2 days. To make ahead, mix the batter and refrigerate overnight, then bake straight from the fridge.
Freezing Instructions
Freeze unglazed muffins for up to 3 months. Thaw at room temperature. Glaze after thawing for best texture.
Test Kitchen Notes
The first version of this recipe was published in 2012, then revamped and updated in 2020. Recently, in 2026, I decided to make the recipe and felt underwhelmed by the results.
I’ve learned a lot in just 6 years, so I began testing out some tweaks to achieve taller, more flavorful muffins without sacrificing a soft and tender texture.
1. Adjusting Ratios
I increased the flour and sugar slightly for better structure, as well as switching to buttermilk for better flavor and height, and adding more lemon zest. Lastly, a touch of oil alongside the melted butter helped create a tender texture that stays soft for longer.
2. Baking Temperatures
Next up I experimented with baking temperatures. The key to tall muffins is a high temperature, but I didn’t want the edges to burn!
3. Resting Batter
The original recipe recommended an overnight rise, so my recipe tester experimented with resting intervals and we learned we really only needed a 15-minute rest (but an overnight rise works too if you want to prep ahead).
Frequently Asked Questions
Fill the muffin cups completely full, fill every other cavity, and let the batter rest before baking. These three steps create a thicker batter and better heat circulation, which leads to higher domes.
Yes, but your muffins won’t rise as tall. Even 15 minutes makes a noticeable difference in height and texture. Which is about the time it takes to preheat the oven and clean up!
The best substitute is plain kefir. Adding lemon juice or vinegar to milk just doesn’t have the same effect but can work in a pinch if you’re out of options.
Overmixing is the most common cause. Stir just until combined, lumps are okay. Too much flour or expired baking powder can also lead to dense muffins.
Yes! Bake and store for up to 2 days, or freeze without glaze for longer storage. You can also mix the batter and refrigerate overnight, then bake straight from the fridge.
Yep, just omit them! The muffins will still have great flavor.
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Ingredients
For the muffins:
- 2 1/4 cups (286 grams) all-purpose flour,
measured correctly - 1 cup (200 grams) granulated sugar
- 2 tablespoons poppy seeds*
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (240 grams) buttermilk, at room temperature
- 1 stick (113 grams) unsalted butter, melted and cooled
- 2 tablespoons neutral oil (such as avocado or canola)
- 2 large eggs, at room temperature
- 2 tablespoons fresh lemon zest**
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
For the lemon glaze:
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- Lemon zest, for garnish**
Instructions
Make the muffins:
- Preheat the oven to 375°F. Line two standard muffin tins with 9 paper liners, spacing them in every other cavity to allow for air flow and larger muffin tops.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In a small bowl, whisk together the buttermilk, cooled melted butter, oil, eggs, lemon zest, juice, vanilla extract, and almond extract (if using). Pour into the dry ingredients and stir with a rubber spatula until just combined.
- If time permits, rest the batter at room temperature for 15 to 20 minutes to encourage taller muffin tops. You can also chill this batter, covered, overnight in the fridge. Bake from the fridge.
- Fill each muffin liner completely full with batter. The batter should mound slightly above the rim.
- Bake until the edges are golden brown and a toothpick inserted in the center comes out clean, about 18 to 19 minutes. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Make the glaze:
- In a small bowl, stir together the powdered sugar and lemon juice until a smooth, thick glaze forms. Drizzle or dip the cooled muffins. Top with lemon zest. If transporting or storing, let the glaze set beforehand.
- Serve immediately, or store in an airtight container at room temperature for up to 2 days. Muffins can also be frozen for up to 3 months.
Notes
This recipe was originally published in 2012 and updated in 2026 with recipe improvements, new photos, and more baking tips. Photos by Joanie Simon.
Hi! I wanted to double the recipe so I could use a 5oz muffin tin, do you have any tips to make these turn out just as moist? I doubled and they came out a bit drier than just doing the standard size not doubled.
Hi Rosie! We haven’t tried these muffins in larger pans, so we can’t say for sure how to best bake for this – but here are a few tips that may help:
– If your muffin pan is dark in color or has a nonstick coating, it may be causing your muffins to overbake on the outside before the middle has a chance to bake through. You could experiment with dropping the baking temp by 25 degrees (though this can impact the muffins’ rise somewhat).
– Do you have an oven thermometer to verify that your oven is running at the correct temperature? Most home ovens are lying to us about the temp they’re really at! Learn more about that here. If your oven’s temp is off, this could also be why your muffins are drying out.
I hope this helps! Happy baking 🙂
I just made these for the first time! I’m not sure if the room temp was why, but they were the softest, perfectly sweet, and most delicious muffins! Came out perfect on my first try, thank you for this recipe!!
Hi! Just want to be sure, if I plan on freezing them should I hold off on glazing them until I’m ready to thaw and eat? Or do they freeze and thaw well already glazed?
Yes, it’s best to wait until they’re thawed to glaze them, for best results 🙂 Let us know how you like these muffins once you have given them a try 🙂
these came out great!!! I used oil instead of butter and they were great. lemon flavor could be stronger. I dipped the muffins in the glaze and they were perfect. I will make again for sure! wish I could post a picture!
Can the poppy seed muffins be cooked in the mini muffin pan?
Can the cooked muffins be frozen to use later?
Hi Ann! We haven’t tried baking these muffins in a mini muffin pan, but it should work just fine! Please see the last item in the pink tip box (above the recipe) for freezing information and instructions. Happy baking!
Hi what is one cup of milk in m pleasel? As a UK resident we don’t use cups to measure!
Hi Emma! One US liquid cup = about 237mL. I hope that helps! Let us know what you think of these muffins once you’ve given them a try! Happy baking 🙂
The recipe for poppy seed lemon muffins says 1 tablespoon of baking powder – shouldn’t it be one teaspoon?
Hi Sue! Yes, 1 Tablespoon of baking powder is correct for this recipe. This produces tall, beautiful muffins with a fabulous texture. Let us know what you think of these muffins once you’ve given them a try 🙂
These muffins are incredible!!! Not too cakey, tall, beautiful full of bright lemon flavor!! Everyone loved them! Thank you Tessa!
Really nice
Super good! I added 1 tsp lemon extract based on other comments that these were not quite lemony enough. Even then, I think they could use more lemon flavor. I think I’d add more lemon zest and/or more extract. That being said, these were delish. Very moist.
Batter was super easy to make ahead and bake fresh the next morning. Most of the lemon flavor is coming from the icing, so I would add more zest to the batter in the future (especially if skipping the icing). I was able to divide evenly among 12 cups and they came out at the right height.
Delicious. Soooo much better than store bought. We put a little extra zest in the batter and some in the glaze – tasted super fresh and bright!