There’s nothing quite like a batch of freshly baked lemon poppy seed muffins to brighten your day! These muffins are light, fluffy, and bursting with zesty flavor — perfect for a breakfast treat or an afternoon snack. Even better? They’re incredibly simple to whip up.
Ingredients
This recipe comes together with a few simple pantry staples and a sparkling twist! Here’s everything you need.
- Self-Rising Flour – This flour already contains the perfect balance of leavening agents and salt, making it ideal for fluffy muffins without the extra measuring.
- Sugar – Granulated sugar adds just the right amount of sweetness to enhance the tangy lemon and subtle nuttiness of the poppy seeds.
- Vegetable Oil – Oil keeps the muffins soft and moist while letting the lemon flavor shine through.
- Carbonated Lemon-Flavored Water – This is the secret ingredient! The bubbles make the batter airy and light, while the lemon adds an extra punch of citrus.
- Zest Of One Lemon – Lemon zest infuses the muffins with a vibrant citrus aroma and flavor you can’t get from juice alone.
- Poppy Seeds – These add a gentle crunch and a unique nutty flavor, complementing the brightness of the lemon.
- Cooking Spray – This ensures that your muffins pop right out of the tin without sticking.
Variations
If you want to make these muffins your own, here are some creative swaps and additions to try.
- Orange Zest – Switch out the lemon for orange to give your muffins a sweeter, mellower citrus flavor.
- Plain Carbonated Water – If you’re not a fan of lemon-flavored water, use plain sparkling water for a neutral base.
- Blueberries – Toss in a handful of fresh blueberries for an extra burst of fruity sweetness in every bite.
- Almond Extract – Replace poppy seeds with a splash of almond extract for a different, nutty twist.
- Glaze – Drizzle the cooled muffins with a simple icing made from powdered sugar and lemon juice for a touch of sweetness and extra tang.
- Crushed Nuts – Add some chopped pecans or walnuts on top before baking for extra crunch.
- Coconut Flakes – Coconut adds a tropical note that pairs wonderfully with lemon.
How To Make Lemon Poppy Seed Muffins
Making these muffins is quick and easy — perfect for busy mornings or last-minute baking projects!
- Mix the Dry Ingredients. Combine the self-rising flour, sugar, and lemon zest in a large bowl, whisking to distribute everything evenly.
- Add the Wet Ingredients. Slowly pour in the vegetable oil and carbonated water, stirring gently. Be careful not to overmix the batter — it should stay somewhat lumpy.
- Fold in the Poppy Seeds. Carefully stir in the poppy seeds until just combined.
- Fill the Muffin Cups. Use a spoon or scoop to fill the muffin tin about three-quarters full with the batter.
- Bake and Cool. Bake until the tops are set and spring back when lightly touched. Let the muffins cool slightly before removing them from the tin.
Common Questions about Lemon Poppy Seed Muffins
These muffins stay light in color because of the high moisture content and absence of browning agents like butter or milk solids.
Yes! You can omit the poppy seeds or substitute them with chia seeds or a small amount of finely chopped nuts.
Make sure to coat the muffin tin thoroughly with cooking spray or use parchment paper liners for easy removal
Storage and Freezing
These muffins are best enjoyed fresh but can be stored for later!
Prepare the batter up to 24 hours ahead and store it covered in the refrigerator until ready to bake.
How to Store
Store baked muffins in an airtight container in the fridge for up to 5 days. Let them come to room temperature or warm them slightly before eating.
Can I Freeze Lemon Poppy Seed Muffins?
Place cooled muffins in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before serving.
More Muffin Recipes
Looking for more mouthwatering muffins? You’re in the right place! Take a peek at more of our favorites!
Lemon Poppy Seed Muffin Recipe
Equipment
Ingredients
- 1/2 cup sugar
- 1/4 cup vegetable oil
- Zest of one lemon
- 6 cups self-rising flour*
- 3 cups sparkling lemon water , club soda or seltzer
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 375°F. Line muffins tins with liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl using an electric mixer, combine the sugar, vegetable oil and lemon zest. Alternating, add 2 cups of the self-rising flour with 1 cup of the lemon sparkling water. Mix until just blended. Fold in the poppy seeds. Do not overmix.
- Fill the muffin cups 3/4 full. Bake for 14-18 minutes or until the tops spring back when lightly touched. Remove from the oven before the tops start to brown.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Amazing! That carbonated lemon water adds such a delightful zing. Will definitely be making again.
I’m a sucker for lemon poppyseed everything ~ these muffins look great!
The zesty lemon flavor combined with the crunch of poppy seeds created a perfect balance that’s both refreshing and satisfying. They were incredibly moist and fluffy, making them an instant hit with my friends and family.
Easy and Healthy Recipe, trying this soon!
Love the fact that you use self-rising flour in these muffins, it makes them so easy to whip up! Delicious bright and summery muffin recipe, thank you!
These look delicious!!
Interesting recipe. Pinning to try it later 🙂 Stopping by from Daily Blog Boost