This is an easy and delicious dessert for you to make lemon poppy seed muffins and they always come out incredibly delicious. They are moist and melt in your mouth with lots of lemon flavor and then finish them off with a simple lemon glaze. You are going to love these muffins, especially in the morning with a cup of hot coffee. Get your oven preheating to 350 degrees Fahrenheit then in a measuring cup with whole milk you are going to add in freshly squeezed lemon juice then whisk that in and let this stand for about 5 to 6 minutes.

The milk will start to sour and you will be creating homemade buttermilk which is going to make the muffins even moister and more delicious so if you don’t have buttermilk at home, you can always make it. In a large mixing bowl,  add in large eggs, vanilla extract, vegetable or canola oil or any form of light cooking oil is going to be perfect. Add granulated sugar to the mixture too then using a hand whisk, mix this for about 2 to 3 minutes until the eggs are well beaten.

After 5 minutes of letting the milk rest, you will add it to the batter and give it a quick mix until it is combined. For the dry ingredients, you will need all-purpose flour to that you will add baking powder, baking soda, and salt. Mix them until well combined and then sift the dry ingredients into the cake batter into the muffin batter grab your mixer or whisk and mix this until it is incorporated for about 30 to 45seconds then you will add in the lemon and the poppy seeds then mix the batter well until everything is combined.

Fill up the muffin tins to about ¾ full and they are ready to go into the oven at 350 degrees Fahrenheit for about 28 to 30 minutes or until a toothpick inserted into the centre comes out clean it should be nicely golden brown on the top it was there done just take them out and let them cool completely on a wire rack.

Let the muffins cool then make the glazer and then using a pastry brush am going to brush the cooled muffins with the icing over the top. These muffins smell so good when they are in the oven. You can have them in the morning with coffee. If you want to freeze these muffins, allow the muffins to cool completely, then place them into an airtight container and the freezer.

When you’re ready to enjoy them again, take them out and thaw at room temperature for 30 minutes to an hour, until they’re soft again. Enjoy.


  • 1 cup (240 ml) whole milk
  • 2 tbsp (30 ml) lemon juice
  • 4 large eggs
  • 3/4 cup (180 ml) vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup (200 g) white granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 2 tsp (10 g) baking soda
  • 2 tsp (8 g) baking powder
  • 1/4 tsp salt
  • zest from 2 to 4 lemons
  • 2 tbsp poppy seeds

For Lemon Glaze;

  • 1 1/2 cups (190 g) confectioner’s sugar
  • 2 tbsp (30 ml) lemon juice
  • 1 to 2 tbsp (15-30 ml) milk, if needed
  • Lemon zest from 1 lemon


  1. Preheat the oven to 350F/177C. Prepare your muffin tins by lining the cups with liners, or use a starched baking spray and spray the inside of the tins very well. This recipe will make 12 jumbo muffins or 24 regular, cupcake-size muffins.
  2. In a measuring cup, combine the milk and lemon juice to make buttermilk. Whisk the lemon juice into the milk and let it stand for 5 minutes.
  3. You can also use store-bought buttermilk. Meanwhile, in a large mixing bowl, combine the eggs, sugar, oil, and vanilla. Beat for 2 to 3 minutes, until the eggs are smooth. Add in the soured milk and mix again for a minute, until well combined.
  4. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the muffin batter, then mix just until incorporated, about 1 minute. Do not overmix the batter, add in the poppy seeds and zest from 2 to 4 lemons, then stir to combine.
  5. Fill each muffin tin with batter, filling the tin a little more than 1/2 way there bake the muffins in the preheated oven for 27 to 30 minutes if using jumbo muffin tins, until the tops are golden brown. If using regular, cupcake tins, reduce the baking time to 22 to 25 minutes.
  6. To prepare the glaze; In a medium bowl, combine the confectioner’s sugar and lemon juice then whisk to combine and then add more milk as needed for a thinner glaze.
  7. The glaze should flow easily over the muffins, use a pastry brush to brush the glaze over warm muffins. Serve and enjoy.