Lemon poppy seed muffins with cinnamon honey butter- very moist lemon poppy seed muffins that are packed with fresh lemon flavor. Topped with whipped cinnamon honey butter and extra lemon zest.
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Lemon poppy seed muffins are one of my favorite muffins. They are the perfect breakfast! These muffins are MOIST. They are also packed with fresh lemon flavor with both lemon zest and juice. They are seriously so good.
The best part is the whipped cinnamon honey butter. I was looking for something fun to go with the muffins and I was surprised how amazing the butter paired with them.
How To Make Quick Lemon Poppy Seed Muffins
These muffins are very easy and quick to make. Start by preheating the oven to 375F and line either a jumbo or 12 cup muffin tin with muffin liners. For this recipe, I used a jumbo muffin to get more of a bakery feel to it. I used this one.
The dry ingredients you need to sift together are flour, baking powder, baking soda, and salt. Sifting these ingredients together makes sure all clumps of flour are removed. You won't need to sift poppy seeds. They are too big! Just stir them right in.
The wet ingredients for these muffins are:
- Unsalted butter- melted and cooled. Using hot butter will just heat up the eggs. Room temperature melted butter give the muffins a less oily feel.
- 2 large eggs- make sure they are room temperature!
- White granulated sugar
- Lemon zest
- Lemon juice
- Pure vanilla extract
- Sour Cream- really makes the muffins moist. Make sure it is room temperature.
When I was recipe testing this, I didn't want the lemon flavor to be overpowering. After tasting it, I thought the lemon flavor needs to be strong! I really like the combination of using both lemon zest and juice.
After mixing the wet ingredients together, it should have a bit of grainy look to it. Slowly add in the dry ingredients and mix until just combined. Make sure to scrape the bowl, so that the flour is thoroughly mixed.
Baking The Muffins
Usually the rule for baking muffins is to fill the muffin liner ⅔rds full with batter. However, for this recipe it should be ¾ full. All the way full, they will spill out while baking. Filling less than ¾ means the muffins won't puff up enough and will be too small.
The best way to do this is to use an ice cream scoop. That is the easiest way to scoop the batter out evenly.
Bake the muffins for 20-25 minutes. They will start to get more golden brown in color.
Whipped Cinnamon Honey Butter
Have you ever been to a steakhouse and the bread they serve has cinnamon butter? Well, it is delicious and it is what I am going for!
The key to make this is to have room temperature butter and a stand or hand mixer. Room temperature butter allows it to be whipped and to have a light and fluffy texture.
Whip the butter, honey, salt, and cinnamon together until fluffy. Then, add in the powdered sugar. I used powdered sugar because I wanted it to thicken up slightly.
The muffins are best when served warm with cinnamon honey butter on top with extra lemon zest. Nothing better than a warm muffin and fresh butter!
How Long Do These Muffins Last?
Muffins in general are very quick to dry out. They are best the first day of course, but they can last up to 4 days if stored properly.
I store these lemon poppy seed muffins in a bakery box. I try not to stick them in a Tupperware because it traps in too much moisture and changes the texture.
Other Recipes To Try
- Jumbo blueberry muffins
- Chocolate chip cinnamon rolls
- Apple cider donut cake
- Cinnamon chocolate chip banana bread
Lemon Poppy Seed Muffins with Cinnamon Honey Butter
- 3 cups All-purpose flour
- 1 cup White Granulated Sugar
- 2 tablespoon Poppy Seeds
- 1 tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Unsalted butter melted and then cooled
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 ½ cups Sour cream
- 3 tablespoon Lemon juice
- 1 ½ tablespoon Lemon zest 2-3 lemons
Cinnamon Honey Butter
- ¼ cup Unsalted butter room temperature
- 3 tablespoon Honey
- Small Pinch of salt
- ½ teaspoon Ground cinnamon
- ½ teaspoon Powdered sugar
- Preheat oven to 375F and line a jumbo muffin pan or 12 cup muffin pan with muffin liners.
- Melt butter in microwave and let cool in bowl. In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the poppy seeds. Set aside
- Mix together melted butter and sugar until well combined. Add in vanilla, sour cream, lemon juice, lemon zest. Add in eggs one at a time. Slowly add dry ingredients and mix for an additional 10 seconds.
- Use an ice cream scoop to fill muffin liners. Fill them ¾ full. Bake for 20-25 minutes. Muffins are finished when toothpick inserted comes out clean.
Cinnamon Honey Butter
- Using a mixer, beat together room temperature butter, cinnamon, honey and salt. It should get light and fluffy. Add in powdered sugar and beat again. Top muffins with cinnamon honey butter and extra lemon zest for added flavor.