Lemon Poppy Muffins Recipe (2024)

I've been making a version of this for years, but with half the sugar, butter and eggs (1/2 cup sugar, 4 tablespoons butter, 1 egg), lowfat milk and no glaze. I also use a tablespoon of baking powder. The lemon flavor shines through and they're not too dense and dessert-y.

I've had this happen in the past when the baking powder was old, and flours vary in their moisture content, too. Those are the two variables that I can think of.

I have discovered that using pastry flour (Bob's Red Mill has an unbleached white pastry flour) is the ticket for muffins etc. It has a lower gluten content so the end product is softer and more tender. The recipe came out very well. Like all muffins, it is important to not overmix!

I followed the suggestions of some of the top reviews here and halved the sugar, butter and eggs, and I would definitely not recommend doing that. The muffins turned out with too much of a flour taste, and not enough flavor (to be expected given the modifications, but not ideal). I will be making these to the recipe next time, as these adjustments make them taste more like scones.

Tastes better if you double the amount of lemon zest. Makes the lemon flavor a lot stronger without being overbearing or overly sweet.

This recipe looks more like a cupcake than a muffin. Maybe it's just me, but I tend to think that a dozen muffins should have less sugar than 3/4 cup, and the additional cup of powdered sugar for the glaze turns them into dessert not a breakfast item.

The tips about pastry flour and a bit of extra baking power for the muffins and a bit of vanilla for the glaze were great. Very minimal gentle folding also helped, most likely. Thanks, everyone. Great muffins!

Muffins aren't usually my thing, but I really like lemon poppy seed so I gave these a shot. Followed the recipe (except I didn't do the glaze) and they turned out GREAT! Nice and light. Just the right density. Not too sweet. As good as any bakery version. Only problem is trying not to eat them all at once. I may have to add muffins to my repertoire.

These muffins are excellent! Per the comments, I replaced the all-purpose flour with pastry flour and increased the baking powder to 2 t. Used a teaspoon of lemon extract in place of the zest and left glaze out. The finished product was very light and tender with a perfect crumb and bright lemon flavor - will definitely add these to the rotation.

mix dry ingredients really well, not very strong lemon flavor. Id add more lemon juice next time.

Substituted buttermilk for the milk and sour cream (1:1) and added an additional tablespoon each of lemon zest and juice. Substituted cake flour for all purpose flour (add 5 tablespoons more than recipe calls for). Used a little less baking powder and a little more baking soda (because of the buttermilk). Turned out great! Nice and lemony, and super fluffy.

I made a GLUTEN FREE version using Bob's Red Mill 1:1 baking flour. I also added 1 tsp. Xanthan gum and 1/2 tsp. almond extract. Otherwise, I followed the recipe exactly.They were delicious, though they required 25 minutes in the oven.I highly recommend the glaze, even if it takes them from "muffin" to "little cake."

2 teaspoons baking powder improve the rise, i.e., they no longer spread across the top of the muffin pan. I added 1/4 teaspoon lemon oil to enhance the lemon flavor. These have enough fat that you can't over mix them. My glaze from Maida Heatter is 1/4 cup lemon juice and 1/2 sugar, mixed just before you brush it over the hot muffins; let it sit for several hours to soak in and set. It also enhances the lemon flavor.

Favorite muffin I've made. Substituted sugar for 1/2 cup apple sauce and 1/4 cup maple syrup. Substituted sour cream for whole fat yogurt.

These came out perfect — texture, flavor, density, everything. I doubled the lemon zest and added vanilla to the batter. To the glaze (of which I used only 2/3), I added more zest and vanilla. They were more buttery than I anticipated, but delightful. I baked for 22 minutes, but could easily have gone to 24 minutes to get a slight browning on top.

I feel like it needs something else to enhance the brightness of the lemon… not sure what though

Very good. Made with canola oil instead of butter to keep muffins moist overnight to bring into work the next day. Double the lemon zest if you don’t make the glaze.

This recipe is definitely not too sweet. The batter resembles dough more than batter, but they turn out well.

Made these w/ the following in/exclusions per comments: - they were scrumptious! -reduced sugar to 1/2C -added 1/2t baking powder -zested 3 large lemons (I like lemons!)And although I made the glaze, I think I'll skip it next time. Didn't really add anything of value except possibly more tooth cavities.

Needs the lemon zest. OR try lemon extract if you don’t want more naked lemons in the fridge. Ha!

I've made these a few times and we love them. I make six large muffins instead of 12 and bake them for about 40 minutes till golden brown on top. Also no need to use muffin liners. I butter the muffin tins and the muffins slip out perfectly once cooked. I agree with other commenters to up the amount of lemon juice and zest in the batter and that the glaze is essential. Otherwise I follow this recipe to a tee. Love it!

I would definitely add double the zest and lemon juice next time! But overall delish..

muffins taste good but could be a little bit more lemony

So, I made a bunch of changes, just for fun: added 1 C fresh blueberries at the end, used lime instead of lemon (because that's what I had around), used full fat yoghurt instead of sour cream (again, what was in my fridge), cut the sugar to just under 1/2 C, did a flour mix with white, whole wheat, and corn. Needed more liquid (normal for me in my dry climate). HUGE HIT for my breakfast guests. Light, tasty, not too sweet.

Buttermilk instead of milk and sour cream1t baking sodaExtra 1T of zest and juiceExtra poppy seeds

Excellent recipe! The muffin itself isn't very sweet so the icing added is just perfect. I will make these again.

These turned out great! Used pastry flour as suggested, and added a bit of vanilla to the glaze—next time I’ll add a bit to the batter as well. So simple, and perfect with afternoon tea or coffee!

I’m not a scientist so I can’t tell you how to make these any better, but the muffins were so dry and dense all of them went untouched.

I substituted 1 cup buttermilk for milk and sour cream. Muffins light and tender and taste delicious.

I found the 2 1/2 cups of flour made it it a dryer texture and made it harder to fold the wet and dry ingredients without over mixing. Overall, I thought the muffins turned out great with a nice lemon flavor.