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  • Chrissie Dunham

Lemon Poppy Seed Muffins

On the hunt for a delicious muffin recipe that is sure to brighten up your morning or afternoon slump? These Lemon Poppy Seed Muffins from Tastefully Grace have a sweet lemon flavor and they’re easy enough to make for weekday breakfast. Here's how:


  • 1 ¼ cups granulated sugar

  • 3 cups all-purpose flour

  • 1 ¼ cups whole milk

  • 1 stick (½ cup) butter melted and cooled slightly

  • ½ cup vegetable oil

  • 2 large eggs

  • ¼ cup fresh lemon juice

  • 1 ½ tablespoons lemon zestpacked

  • 1 ½ tablespoons poppy seeds

  • 2 teaspoons vanilla extract

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • Turbinado sugar or other sanding sugar for garnish (optional)


Preheat oven to 375°F. In a medium bowl, whisk together flour, lemon zest, poppy seeds, baking powder, baking soda, and salt until well combined. In a separate large bowl, whisk together sugar, whole milk, eggs, melted and slightly cooled butter, vegetable oil, and vanilla extract until combined. If butter appears to re-harden as you mix, that’s okay. Add dry ingredients to wet ingredients and stir together until just combined. Add lemon juice. Stir until just combined. Some lumps are okay. Place paper liners in muffin pan (this recipe makes about 17 muffins so you may need to bake 2 batches). Fill muffin cups about three-quarters of the way. Sprinkle with turbinado sugar if desired for that bakery-style, crunchy top. Let batter rest in muffin cups for 15 minutes if you have time (not mandatory but you’ll get a better rise). Bake for 12-18 minutes until a toothpick inserted in the center of the muffins comes out with loose crumbs (not batter). Let muffins cool for 5 minutes before removing from pan. Serve and Enjoy!

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