This post may contain affiliate links. Please see our disclosure policy.

These lemon poppy seed muffins strike the perfect balance between sweet and citrusy, and this version keeps things light and flavorful. They come together quickly and bake up golden and moist – no mixer needed.
If you love lemon flavor and like your baked goods just sweet enough, it’s a good bet you’ll like these muffins. Buttermilk keeps the crumb tender and moist, and lemon juice, zest, and extract give them a clean, bright flavor. We like them served warm with a little butter and a dab of store-bought lemon curd for extra zing.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

- BUTTERMILK: Buttermilk adds tangy flavor and keeps the muffins’ texture tender and moist. If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with just under 1 cup of whole milk. Let it set for 10 to 15 minutes until it looks slightly curdled before using.
- FRESH LEMON: Freshly squeezed lemon juice and fresh lemon zest give these muffins their bright citrusy flavor. We don’t recommend substitutions, but if you must, omit the vanilla extract and replace it with more lemon extract.
- POPPY SEEDS: Poppy seeds lend a mild nutty flavor, subtle crunch, and a bit of visual appeal to these muffins without overpowering the lemon flavor.
How to Make Lemon Poppy Seed Muffins (Buttermilk Recipe)
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Preheat the oven and coat the muffin tin with nonstick spray.


GATHER THE INGREDIENTS: Mix all the dry ingredients in one bowl. In another bowl, whisk together the eggs, melted butter, buttermilk, oil, lemon zest, lemon juice, and extracts until smooth.
FINISH THE BATTER: Pour the wet mixture into the dry ingredients, combine until smooth, then add the poppyseeds, and mix until thoroughly combined.

BAKE AND SERVE: Spoon the batter into the muffin tin and bake until the muffins are golden and a toothpick comes out clean. Transfer the muffins to a cooling rack immediately. Serve warm with butter.
More Lemony Recipes You’ll Love
If you like lemony flavor in baked goods, we’ve got a few more recipes for you to try. Like these lemon poppy muffins, our pineapple mini muffins are flavored with lemon zest and lemon extract. Their mini size makes them perfect for a mid-morning snack or lunchbox treat.
If you want a super tasty lemon dessert recipe, you’ll definitely want to try our easy lemon blueberry loaf cake. In addition to lemon zest, this recipe uses frozen lemonade concentrate for bold lemon flavor.


Lemon Poppy Seed Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
- 1 cup buttermilk
- 3 tablespoons vegetable oil
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons poppyseeds
Instructions
- Preheat the oven to 400°F and grease a standard-sized muffin pan.
- Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
- In a separate bowl, combine the eggs, melted butter, buttermilk, vegetable oil, lemon juice, lemon zest, lemon extract and vanilla extracts.
- Stir the wet ingredients into the dry ingredients, then add the poppy seeds and combine thoroughly.
- Spoon the batter into the muffin pan. Bake for 20 to 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
- Transfer muffins from the pan to a cooling rack immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can paper liners be used or will the muffins stick to the paper? Always looking for easy cleanup 😉
Hi Carolyn,
I have not ever used paper liners for this recipe, so I can’t say for sure that the conventional pleated type wouldn’t stick. However, you may want to try the type made with parchment paper. There are quite a few brands and all are supposedly non-stick.
I don’t have any lemon extract so should I add extra lemon juice?
Hi Brenda,
I don’t think you need to add extra lemon juice, the zest should provide plenty of lemon flavor. If you’d like, increase the vanilla extract from 1/2 to 1 teaspoon. Also, based on a batch of muffins I made the other day, I’ve adjusted the egg and oil quantities a bit (two eggs instead of one and a little less oil).
Hi there, any nutritional information for this recipe? These look yummy!
Hi Kate,
It’s been added.
Oh my heavenly days! I LOVE lemon, I LOVE poppy seed, and I LOVE buttermilk! These muffins look and sound scrumptious! I can’t wait to try them! Thank you!
I made these this weekend and took a few over to my neighbor as a thank you gift. These were light and moist and delicious! thank you for a wonderful recipe 🙂