Glazed Lemon Poppy Seed Muffins

Fluffy and flavorful Lemon Poppy Seed Muffins are topped with a tasty glaze making them simply irresistible.

Glazed lemon poppy seed muffins combine that classic and tasty flavor combination that I adore. I love it in bread, pancakes, or even in a dressing!

Lemon Poppy Seed Muffins topped with glaze on a white plate

Poppy Seed Muffins

SO happy to be back today to share a yummy recipe with you. We have been long time fans of all baked goods with poppy seeds. We’ve also loved lemon breads forever, so it just seemed natural to want to try out these Lemon Poppy Seed Muffins from Thibeault’s Table.

One of our favorite baked treats is the Lemon Poppy Seed Muffins from Paradise Bakery and we were so excited that we were able to find a recipe that was similar. These ones are more soft and not as dense but were so flavorful and addicting. You might not think adding poppy seeds would do much for a bread or muffin recipe, but they are the perfect addition because they add great flavor, which is why we’ve used them in other recipes (Lemon Poppy Seed Pancakes and Almond Poppy Seed Bread).

These muffins are great for baby and bridal showers, for breakfast or even an after-school snack. And let’s be honest – you can make them just because! My fam loves them so we try to make them as often as possible. We hope you like them too. 🙂

poppy seed filled batter in a mixing bowl

How to make Lemon Poppy Seed Muffins

PREP. Preheat oven to 350 degrees.

DRY INGREDIENTS. Combine flour, baking powder, salt, baking soda in a medium bowl and whisk together. Set aside.

WET INGREDIENTS. In a medium bowl, whisk together sour cream, buttermilk, lemon juice and vanilla. Set aside.

COMBINE. In a large bowl beat sugar, 1 stick of butter and lemon zest. Add eggs and beat until fluffy. Add dry ingredients (from step 2). Add sour cream mixture, and mix until well combined. Stir in poppy seeds.

BAKE. Add liners to muffin pan and spoon mixture into each liner. Bake for 20 minutes. Let cool.

GLAZE. For glaze, mix together melted TB of butter, milk and powdered sugar. Add more powdered sugar if it is too runny or more milk if it’s too thick. Drizzle over muffins. ENJOY!

Note. As noted in the instructions, you can add more milk for a more runny glaze or even use lemon juice if you want to make the glaze more lemon flavored. Either way, it’s truly the icing on the cake that makes it even more delicious. 😀

Poppy Seed Muffins on a cooling rack, topped with glaze

Recipe Tips

Those perfectly domed muffins can be achieved by filling the liner 2/3rds of the way. This will allow them to puff up without spilling over onto the pan. 

Fluffy muffins are made by not overworking/overmixing your batter. If it is overmixed it could create dense and unusually chewy muffins.

To ensure that your muffins remain moist do not forget to include the sour cream and buttermilk. These ingredients contribute to the overall texture of the muffins are essential for the moisture. Also make sure to keep them covered in an airtight container.

To make mini muffins, use a mini muffins pan and adjust the cook time to 10-12 minutes or until a toothpick comes out clean.

Zest is taken from the outer peel of citrus fruit and is quite flavorful. Use a citrus zester, the small side of a cheese grater or a paring knife to zest your citrus. 

close up of  Lemon Poppy Seed Muffins

Storing Info

STORE cooled muffins in an airtight container for up to a week. Lay a paper towel on the bottom of the container and add the muffins. The paper towel will absorb any evaporated moisture so the muffins don’t get a soggy texture. The airtight container keeps the air from getting in and drying them out too much. 

To FREEZE, Allow the muffins to cool, arrange them in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen transfer them to a Ziploc bag and freeze for up to 3 months. 

To make ahead of time, cover and store the batter in the fridge for 1-2 days before using. Note: Since the effectiveness diminishes I would suggest mixing in the baking powder and baking soda right before pouring into the cupcake tins.

glazed Poppy Seed Muffin unwrapped

For more muffin recipes, check out:

Lemon Poppyseed Muffins

4 from 2 votes
Fluffy and flavorful lemon poppy seed muffins are topped with a tasty glaze making them simply irresistible.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 193 kcal
Author Lil' Luna




  • 1/4 cup orange juice
  • 3/4 cup powdered sugar
  • 1 tsp lemon extract


  • Preheat oven to 350°F, and line muffin tins with muffin liners.
  • Mix together your flour, salt, baking powder, poppy seeds and 2½ cups white sugar in a large bowl or kitchen aid. Add the eggs, milk, oil, sour cream, vanilla, lemon extract and beat until smooth.
  • Distribute batter evenly into muffins tins (about ¾ full).
  • Bake at 350° for 17-19 minutes and let cool.
  • Frosting: Mix together orange juice, powdered sugar and lemon extract until well combined. Pour over your muffins while they are still hot. Allow to cool completely before serving.

Easy Lemon Poppy Seed Muffin recipe

For an easier version, you can use Fleischmann’s Simply Homemade Lemon Poppyseed Muffin & Bread Mix. I recently picked up a box from the grocery store and was pleasantly surprised in how easy it was, as well as how good they ended up. We even added some white chocolate chips to the batter which made the muffins even better!!


  • Fleischmann’s Simply Homemade Lemon Poppyseed Muffin & Bread Mix
  • 2/3 cup Greek Yogurt or regular vanilla yogurt
  • 2 eggs
  • ½ cup oil
  • ¼ cup water
  • ¾ cup white chocolate chips
  • Glaze Ingredients: 1 cup powdered sugar (sifted), 1 – 2 teaspoons lemon juice, 1 teaspoon lemon zest, 3-5 tablespoons Milk


  1. Preheat your oven to 375 degrees. Line 12 standard-size muffin cups with paper, or spray with cooking spray.
  2. In a large bowl, combine the baking mix, yogurt, eggs, oil, and water stirring until it forms a batter. Fold in the white chocolate chips.
  3. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
  4. Bake for 15-20 minutes in the preheated oven, or until a toothpick comes out clean.
  5. While muffins are baking, make glaze by mixing powdered sugar, lemon juice, lemon zest and milk in a small bowl. Mix well.
  6. While muffins are still warm dip tops into glaze and let cool on a rack or wax paper. Let set and ENJOY!

For all Bread and Muffin recipes go CLICK HERE.

For all Recipes go CLICK HERE.


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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. It’s a real pleasure to discover your “universe”….What beautiful things for my eyes ! Thanks so much ! I will be back soon!!

  2. Yummy!! I can’t wait to try these muffins!! I made your glazed doughnut muffins and my family absolutely LOVED them!! Thanks for another awesome recipe!!

  3. These look sooo tempting! I love anything citrus-y! Thanks for sharing 🙂 Glad I found your site!

  4. Hi, I was wondering what the yield was for the Lemon Poppyseed Muffin recipe. They look really great and I can’t wait to try them!

    1. They really are great! You could get a couple dozen. It could be a little less, depending on how much you fill the cups. Hope that helps! Hope you like them!

  5. 3 stars
    Muffin recipe was okay. It had a strong buttermilk taste, but not super lemon-y. I added vanilla and lemon to the glaze. This made it taste good.