Flavorful, fluffy and incredibly easy to make- that’s what these lemon poppy seed muffins are all about!
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Packed with the tangy and citrusy flavors of lemon and the subtle crunch of poppy seeds, these fluffy and delicious muffins are the perfect sweet treat to dig into when you’re hit by craving but don’t want to indulge in something too heavy.
In fact, the flavors are so perfect, you’ll find yourself making them again and again.
Ready to give them a shot? Here’s what you need to know to make sure they’re cooked to perfection.
How Do I Make My Lemon Poppy Seed Muffins Fluffy?
One of the simplest ways to make sure your muffins are fluffy and light is to use a good leavening agent. Ideally a mixture of baking powder and baking soda.
Another important tip to remember is that you should always have all the ingredients at room temperature before you start working with them. That way, your batter will incorporate more air and will rise better.
Can I Overmix Muffins?
Yes, you can definitely end up overmixing your muffin batter, especially if you’re adding in ingredients like chopped fruits or nuts into the mix, towards the end. Remember that overmixing can cause your muffins to become chewy and tough, and even dense. Overmixing will take away that soft and light texture that you want them to ideally have.
Over-mixing your lemon poppy seed muffins can also cause them to bake unevenly or form peaked tops.
Butter or Oil, Which One’s Better for Lemon Poppy Seed Muffins ?
Butter is usually included in most muffin recipes, since it tends to provide a more subtle and delicious flavor.
Oil is preferred if you like your muffins to be extremely soft and moist. If you’re using butter, make sure it is at least at room temperature, if not melted.
What Should I Do with Soggy Muffins?
Working with soggy muffins can be tricky, because your obvious move will be to pop them back into the oven and allow them to cook thoroughly, and while that’s exactly what you should be doing, you also need to be careful about not overcooking them.
A few minutes extra in the oven is all it takes to dry out your muffins and cause them to become dense and tough.
Please scroll down to the full recipe for exact measurements
- lemon juice
- lemon zest
- granulated sugar
- baking powder
- baking soda
- poppy seeds
What Happens When I Use Eggs Straight From the Fridge?
You should absolutely let the eggs get to room temperature when baking.
Using eggs straight from the fridge and not allowing them to come to room temperature before you use them for the recipe is one of the biggest mistakes you can make when it comes to baking.
When you allow the eggs to come to room temperature, you get that perfect fluffiness and aerated batter, which will improve the texture of your recipe.
Not to worry, if you’re running out of time, you can get the eggs to room temperature quickly by placing them in a bowl of slightly warm water.
How To Make These Simple + Easy Lemon Poppy Seed Muffins
Start by preheating the oven to 350 degrees.
Scoop muffin batter into jumbo greased muffin tins or liners.
Bake for 20-22 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Allow muffins to cool for at least 10 – 15 minutes, and enjoy!
These versatile muffins can be topped in literally any way you'd like. Here are a few cool ideas you could consider.
- A basic lemon glaze
- A light dusting of icing sugar
- A sprinkle of honey granules on the top
- Coconut butter glaze
- Lemon blueberry glaze
- Cream cheese with some lemon zest sprinkled on the top
- Basic vanilla frosting topped with a lemon wedge
Loved making these lemon poppy seed muffins? Don’t forget to share and spread the love, and let us know in the comments box how it turned out!