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Meyer Lemon Poppy Seed Muffins

by Milisa on January 19, 2013

Meyer Lemon Poppy Seed Muffins | Miss in the Kitchen

Meyer Lemons have been on my list of things to try for a very long time and I finally found some!  I have been on quite a muffin kick lately and I knew the Meyer lemons would brighten up the morning in a batch of muffins.

If Meyer lemons are new to you, they seem to be a cross between a lemon and maybe a mandarin orange.  They are sweet enough to eat and are a little smaller than regular lemons. They can be pretty hard to find around here, but I am sure enjoying them!

Muffins are ideal for us because they are ready whenever the boys get in from feeding cows and breaking ice in the water tanks.  These sure didn’t last long and I think I’m ready for another batch!

Of course if you can’t find Meyer lemons, you can use regular lemons, the muffins will just be a tad bit more tart.  I do have to encourage you to use fresh lemon juice. Until a few years ago, I only used lemon juice from a bottle.  There is no comparison, plus with fresh lemons you can use the zest which really makes the lemon flavor pop in your dishes.

Meyer Lemon Poppy Seed Muffins | Miss in the Kitchen

Meyer Lemon Poppy Seed Muffins


for muffins:

  • 1/2 cup butter, softened
  • 2 eggs
  • 3/4 cup sugar
  • 3 tablespoons Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon poppy seeds

for glaze:

  • 1/3 cup powdered sugar
  • 1 tablespoon Meyer lemon juice

Cooking Directions:

Preheat oven to 375°F.

In a large bowl, combine butter, eggs and sugar, beating until creamy.  Add lemon juice and combine.  Add flour, baking powder, salt and poppy seeds and stir just until combined.  Do not over mix.

Scoop or spoon into lined or greased muffin tins.

Bake for 18-20 minutes or until a wooden pick inserted comes out clean.

Meanwhile combine powdered sugar and lemon juice for glaze and brush over baked muffins as soon as the come out of the oven.

Serve warm or at room temperature.  Store cooled muffins in an airtight container.



More Muffins to Love:

Pineapple Crunch Muffins

Nutella Banana Muffins

Lemon Ricotta Blackberry Muffins  from Two Peas & Their Pod

Bakery-Style Chocolate Chip Muffins  from Sally’s Baking Addiction

Carrot Cake Muffins  from Cooking with Books





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{ 10 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar January 19, 2013 at 11:07 pm

This is one of my all time favorite muffin combos! Love your recipe!


Paula - bell'alimento January 20, 2013 at 2:40 am

I absolutely adore meyer lemons.


Jenny January 20, 2013 at 9:30 pm

I love lemon too — I’m not a chocolate fan – so these would be dangerous around me. I also adore that little bird spoon – it’s so cute!


Lana @ Never Enough Thyme January 21, 2013 at 12:27 am

I just took the last 11 Meyer lemons off of my tree yesterday. I’ll definitely be making these muffins with a couple of them!


Autumn@Good Eats Girl January 21, 2013 at 2:41 am

These look great! I love muffins…I’ve never cooked with meyer lemons before, but I did see them at the store the other day! I’ll have to give them a try!


sally @ sallys baking addiction January 22, 2013 at 1:59 am

I love lemon poppyseed muffins. I haven’t made my own in a few years. That’s scary, considering they are a top 5 favorite muffin of mine. Yours look SO gorgeous my dear. thank you SO much for linking up to my bakery style chocolate chip muffins. :)


Angie January 22, 2013 at 9:11 pm

I adore lemon poppyseed muffins too, yummy!


Brenda @ a farmgirl's dabbles January 24, 2013 at 9:06 pm

I need to pick up some Meyer lemons and make these. It’s been so long since I’ve made lemon poppy seed muffins, and remember our daughters absolutely loving them!


Khanh February 26, 2013 at 6:52 pm

I made these this past weekend, so yummy! Thanks for the recipe!!!


Steve March 22, 2014 at 8:28 pm

And how many muffins does this recipe make?


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