• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Lemon Poppy Seed Muffins

November 23, 2009 by Joy the Baker 137 Comments

Lemon Poppy Seed Muffing

In the event of some sort of big fat natural disaster in California, I may be up a creek without a paddle.  Sure, I’ve got the canned tuna, the emergency gallons of water and a few flashlights with dying batteries.  I’ve got the walking shoes, a space blanket and pepper spray… you need those things, right?   It’s just that I’m not sure the internets or my cellphone are going to do me much good in the event of a meltdown.  Won’t all the cell towers be jammed?  How am I going to reach out to my family?  I don’t think Twitter will quite do the trick.  Clearly my only option is to jog to them… in a space blanket.  That seems to make the most sense.

My parents?  I think they’re just ahead of me in the emergency game.  They’ve got cell phones from 1993 and a telephone land line.  At least the land line will come in handy.

My grandfather!?  He’ll fare better than all of us in an emergency.  He’s got Ham Radio.  Ham Radio is a sort of amateur radio system that allows people to talk to one another all over the world.  Don’t be fooled by the name.  Ham Radio is actually pretty badass.   Sort of like… trucker radio meets old school technology meets grandfather hobby.  In emergencies, Ham Radio is booming.  You better believe that in an emergency, my grandfather will be all over that radio.  Who he’ll be talking to?  I’m not exactly sure.  He’ll probably be saving the world.  I’ll be jogging my way to safety.  My parents will still be screening their phone calls with their answering machine.  Who is the hero?  Grandpa.

Lemon Poppy Seed Muffing

I tell you all of this because Lemon Poppy Seed Muffins (specifically the giant ((seriously giant)) kind from Costco) are my grandfather’s favorite.  He no doubt has a 48 pack of those giant muffins in his emergency kit.  You think I’m kidding.  I’m not.

Note:  my descriptions of Ham Radio here may hinge on trite and are most certainly superficial and inadequate.

Lemon Poppy Seed Muffing

How many of these muffins did I eat Sunday morning?  What?  You weren’t counting.  Good.  I did count and it wasn’t pretty… I ate five of these muffins with extra glaze.  I had to.  I did.

These are simple muffins.  You know these muffins.  They’re no big surprise to you.  Lemon.  Buttermilk.  A little crunch from poppy seeds. Sugary lemon glaze.  It’s a beautiful thing.  If you’d like to freeze these beauties to enjoy all week, do so without the glaze.  Success.

Lemon Poppy Seed Muffing

Lemon Poppy Seed Muffing

Lemon Poppy Seed Muffins

adapted from Baking

Print this Recipe!

2/3 cup granulated sugar

zest and juice of 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk or sour cream

2 large eggs

1 teaspoon vanilla extract

1 stick (8 Tablespoons) butter, melted until browned and cooled

2 Tablespoons poppy seeds

2 Tablespoons granulated sugar (for topping the batter before baking)

For the Glaze

1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon.  Whisk in the flour, baking powder, baking soda and salt.  In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.

Add the wet ingredients to the dry ingredients and fold together.  When almost thoroughly mixed, add the poppy seeds.  Divide batter between muffin cups.  Sprinkle each would be muffing with granulated sugar.

Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.

Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.  If you’re freezing the cupcakes for future eating, skip the glaze.  It doesn’t freeze well.

Lemon Poppy Seed Muffing

Previous PostNext Post

Categories: Breakfast, Buttermilk, Fruit, Muffins, Recipes, Snacks, Vanilla

Previous Post: « FoodBuzzed
Next Post: Whole Lotta Etsy »

Reader Interactions

All Comments
I Made This
Questions
  1. Maya Mehrotra

    March 25, 2017 at 6:53 pm

    I just made these and they’re bomb, thanks for the recipe!

    Reply
  2. Rachel

    July 25, 2016 at 4:10 pm

    These muffins were so delicious! I used buttermilk instead of sour cream. However, mine did not brown on the top like the ones in the photos. They were fully baked at 18 minutes, so I didn’t want to leave them in the oven longer than that. Any idea why this happened?

    Reply
    • joythebaker

      July 26, 2016 at 12:53 pm

      Maybe they needed to be higher up in the oven, try the 1/3 mark to the top, that’s the perfect spot.

      Reply
      • Rachel

        July 26, 2016 at 5:52 pm

        I will try that next time! Thank you!

        Reply
  3. Gaga

    June 26, 2016 at 4:33 am

    I made these muffins because I had some poppy seeds to use. I am French and it seemed to me that lemon & poppy seed muffins were classical muffins and I hence had to give it a try. I was not really keen on it. I was definitely wrong. They were so good that I ended up having remorses for having eaten so much batter (couldn’t stop myself!) and I was left having only 11 tiny muffins. My family loved these. I will make them again in a couple of days. This recipe is a keeper: probably the best muffins I ever made.

    Reply
« Older Comments

Trackbacks

  1. On the Menu | Sifted says:
    June 14, 2015 at 1:41 pm

    […] Lemon poppyseed muffins by the ever inspiring Joy the Baker.  […]

    Reply
  2. Lemon Poppyseed Muffins | Tales from a 20-Something's Kitchen. says:
    December 28, 2014 at 11:39 am

    […] https://joythebaker.com/2009/11/lemon-poppy-seed-muffins/ […]

    Reply
  3. Recipe Review: Lemon Poopy Seed Muffins | Giving Thought | Giving Sight says:
    September 7, 2014 at 4:38 pm

    […] I decided to buckle down and find that recipe I used years ago. I had it saved in a binder full of recipes! Hooray! I made a batch last Monday and they were perfect! My nephew came over and gave them thumbs up! I didn’t make the glaze, but he said he thought the glaze was needed. I made another batch today and added the glaze. Perfect! Adding this to my Pinterest board so I don’t lose it again. Here’s the recipe if you want to make them yourself: https://joythebaker.com/2009/11/lemon-poppy-seed-muffins/ […]

    Reply
  4. Banana Millet Muffins | The Shortbread Cure says:
    July 2, 2014 at 3:32 pm

    […] for about 25-27 minutes has so far worked for a variety of frozen muffin batters, including banana, lemon poppy seed, blueberry, and […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up