Lemon Poppy Seed Muffins

This is one of my favorite times of year! Not only is it spring, but it’s spring training! My favorite part isn’t that baseball is starting because trust me that’s not my favorite part! My favorite part is reuniting with our friends from all over the league and staying put in one place for two months without having to get on an airplane and travel!

Last week we had a play date over at Kaycee Sogard’s house and I came not only to hold and love her new baby Knix and another fellow WAGs’ baby Macey, but I left with a garbage bag full of lemons from Kaycee’s lemon tree!! The kids played while we raided Kaycee’s tree of the biggest lemons I had seen in my life!


In honor of Kaycee’s lemons I decided to make lemon poppy seed muffins!

Here’s what you’ll need:

2 1/2 Cups All-purpose flour

1 1/2 Cups Sugar

1 tsp Baking Soda

1 tsp Salt

1 1/2 Cups Vegetable oil

1 Cup Whole milk, at room temperature (THIS IS IMPORTANT! If not at room temperature the lemon juice will curdle the milk)

2 Large eggs, room temp

1/2 cup lemon juice

1 tablespoon lemon zest

1 tsp Vanilla Extract

2 tsp poppy seeds

Makes 36 muffins but your more than welcome to halve the recipe…..I should have while making this blog post or I’ll eat my weight in muffins so I’m making Scott take them to work!

Preheat oven to 350.

In a medium bowl, sift together flour, sugar, baking soda, and salt. (The reason you sift is so it makes a smoother batter and there are no lumps)

In a large bowl beat together the oil, milk, eggs, lemon juice , zest, and vanilla.

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.


Stir in poppy seeds.

Divide the batter evenly among individually lined cupcake tins, about 2/3 full. I used an ice cream scoop to measure out each muffin. Makes life easier and uniform.

Bake in oven about 20-22 minutes, rotating the pan once, half way through. Test the cupcakes with a toothpick for doneness. Remove from muffin tins and let cool completely on a wire rack before frosting.

Glaze recipe:lemonpoppy14

2 cups powdered sugar, sifted (or else you’ll have a lumpy, hard to mix glaze)

1/4 cup lemon juice

Stir until smooth and drizzle over muffins



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