Lemon Poppy Seed Muffins

A tender, cake-like muffin with a tangy glaze.

Author:Karen Fukui in Sunset Magazine, 2002.05
Yield:12 muffins
Prep time: 00:15
Cook time: 00:15


3 cups unbleached white flour
1/3 cups poppy seeds
1 tbsp. baking soda
1/2 tsp. salt
1/2 cups butter, melted
1 cups sugar
2 large eggs
2 tbsp. lemon peel, grated
1/3 cups lemon juice
2/3 cups milk
1/2 cups powdered sugar
2 tbsp. lemon juice
1/2 tsp. vanilla extract


  1. Preheat the oven to 350 °F (165 °C).
  2. In a bowl, mix flour, poppy seeds, baking soda, and salt.
  3. In another bowl, beat butter and sugar until well blended. Add eggs and beat until incorporated. Beat in lemon peel and 1/3 cup of lemon juice.
  4. Add half the flour mixture and stir just until evenly moistened, then stir in milk and remaining flour mixture. Spoon batter equally into 12 paper-lined muffin cups.
  5. Bake until tops are browned and a wooden skewer inserted in the center comes out clean, 15 to 18 minutes.
  6. Let stand on a rack for 5 minutes, then remove muffins and let cool completely.
  7. Lemon glaze: in a bowl, mix 1/2 cup powdered sugar, 2 tbsp lemon juice, and 1/2 tsp vanilla extract until smooth. Use immediately. Dip top of each muffin in lemon glaze; allow excess to drip off. Return to rack until glaze is set, about 15 minutes.


Nutrition Facts

12 muffins per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 11g17%
Saturated Fat 6g30%
Trans Fat
Cholesterol 58mg19%
Sodium 510mg21%
Total Carbohydrate 48g16%
Dietary Fiber 1g4%
Total Sugars
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.