Lemon Poppy Seed Muffins

Prep Time
Cook Time
Ready In

Recipe: #1984

November 04, 2011

Categories: Dairy, Eggs, Fruit more

"These are extra lemony because of the lemon glaze that is added after they come out of the oven. If you like lemon, you will love these."

Original recipe yields 12 servings


  • Serving Size: 1 (73.3 g)
  • Calories 253.1
  • Total Fat - 9.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 29.6 mg
  • Sodium - 95.8 mg
  • Total Carbohydrate - 38.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 15.6 g
  • Protein - 2.9 g
  • Calcium - 62.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1

MUFFINS: In a bowl combine flour, powder, and salt; set aside.

Step 2

In an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy.

Step 3

Add eggs, one at a time beating well after each addition; stir in poppy seeds.

Step 4

Fold in the flour mixture alternately with the milk; do not overmix the batter.

Step 5

Put in paper-lined tins and bake at 375 degrees for about 25 minutes.

Step 6

GLAZE: While baking, mix the glaze ingredients; when muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.

Tips & Variations

No special items needed.

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Derf "RIP" Forever in our Kitchen

lovely lemony muffins, love the flavour, even without the glaze they would be wonderful but perfect with the glaze. made for a meeting tomorrow morning, thanks for posting, i will be making these again.

(29 Feb 2012)


I got on a muffin baking kick, I made these plus another recipe from this site and both were excellent, I did use more lemon juice, rind and poppy seeds than the recipe called for, just a really great tasting lemony muffin. Thank you for sharing your wonderful muffin recipe

review by:
(27 Nov 2011)