Do you love the irresistible flavor of lemon poppy seed muffins? Then this Mini Lemon Poppy Seed Muffins Bakery Style Recipe is about to be your new favorite!
Lemon Poppy Seed Muffins
Made with simple ingredients, these delicious muffins have a bright citrus flavor from fresh lemon juice and fresh lemon zest, combined with the satisfying crunch of poppy seeds for a perfect balance of tangy and nutty flavors.
The muffin batter comes together effortlessly, producing fluffy muffins with a golden brown top and tender muffins inside.
Pour the batter into muffin cups lined with muffin liners and bake for just 18-20 minutes in a muffin tin. You'll end up with moist lemon poppy seed muffins that are light, airy, and full of fresh lemon flavor.
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To elevate these homemade lemon poppy seed muffins to the next level, brush them with a simple syrup or drizzle a simple lemon glaze on top for even more lemon flavor and a slight crunch.
Whether you're making these as a quick weekday breakfast, an afternoon snack, or for lemon lovers looking for a great recipe, this lemon poppy seed muffins recipe is guaranteed to deliver the best flavor and final product every time.
With their satisfying crunch of poppy seeds and classic muffin texture, these baked muffins are truly the best lemon poppy seed muffins you'll ever make! Enjoy these mini muffins fresh from the muffin pan—your taste buds will thank you!
Make sure try some of my other popular healthy Weight Watcher recipes. Low Calorie Wendy's Frosty, 3 Ingredient Cinnamon Muffins , Mini DASH Chaffles, Air Fryer Beignets and The WW Zero Point Apple Crisp Chips.
Why I Love this Recipe...
Weight Watcher Friendly - These lemon poppyseed muffins are only 4 WW Points on my WW app.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
Quick and Easy - Making homemade mini lemon poppy seed muffins is quick and easy because the muffin batter comes together in minutes using simple ingredients you likely already have on hand.
With just a whisk, a bowl, and a muffin tin lined with muffin liners, you can mix, pour, and bake in just 18-20 minutes.
Fresh lemon juice and fresh lemon zest add a bright citrus flavor, while crunchy poppy seeds give a satisfying crunch.
Plus, baking at home means you control the ingredients, creating a healthier, fresher, and more flavorful final product!
Ingredients
Here’s what you’ll need to make these WW 4 Point Lemon Poppyseed Muffins. See exact measurements in the recipe card below:
- Flour: All-purpose flour is the base of this muffin recipe.
- Granulated Sugar: Granulated sugar sweetens the muffins, balancing out the tart lemon.
- Poppy Seeds: These itty-bitty seeds add a mild nutty flavor and slight crunch to baked goods.
- Salt: Flavor enhancer.
- Lemon Zest + Juice: Zest the lemon first, before you cut it open and juice it. Much easier than the other way around!
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge
- Nonstick Americoat coating - a patented silicone coating which is PTFE, PFOA and BPA free - provides quick and easy release of all baked-goods and minimal easy clean up
How to Make Mini Lemon Poppyseed Muffins
1: Preheat your oven to 400 degrees F. Line a 24 cup mini muffin pan with paper liners.
2: Whisk together the flour, ¾ cup of sugar, poppy seeds, baking powder and sea salt in a large bowl.
3: In a separate medium bowl whisk together the milk, oil, egg, egg white, and lemon zest.
4: Mix the wet and dry ingredients together to form the muffin batter.
5: Fill the muffin cups evenly with the batter. Bake 10-15 minutes.
6: Remove from oven and let cool on a wire rack. While the muffins are cooling take the remaining ¼ cup of sugar and lemon juice and place them in a small microwavable bowl - mix together and microwave for 45 seconds to make a quick and easy lemon glaze.
7: Use a pastry brush to paint the glaze over the tops of the muffins. Serve the muffins warm or let cool. Enjoy!
Watch the How to Make Mini Lemon Poppyseed Muffins Video Here...
Expert Tips
- Use Fresh Lemon Juice & Zest – Fresh lemon juice and lemon zest give your muffins the best bright citrus flavor. Avoid bottled lemon juice for the freshest taste.
- Measure Flour Correctly – Spoon and level your flour instead of scooping it directly from the bag. Too much flour can make your muffins dense instead of fluffy.
- Don’t Overmix the Batter – Stir the muffin batter until just combined. Overmixing can lead to tough, dry muffins instead of tender muffins with a light texture.
- Let the Batter Rest – Allow the batter to sit for 5-10 minutes before baking. This helps hydrate the flour and results in extra moist lemon poppy seed muffins.
- Use Muffin Liners for Easy Removal – Line your muffin tin with muffin liners to prevent sticking and make cleanup a breeze.
- Fill Muffin Cups Properly – Fill each muffin cup about ¾ full to allow room for the muffins to rise and develop a perfectly domed top.
- Bake at the Right Temperature – Bake at 400°F for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center of the muffins comes out clean.
- Brush with Simple Syrup for Extra Moisture – For even more lemon flavor and a slight crunch, brush the baked muffins with a lemon simple syrup while they’re still warm.
- Storage Tips – Store your lemon poppy seed muffins in an airtight container at room temperature for up to 3 days. Adding a paper towel underneath helps absorb excess moisture.
- Freezing Tips – To freeze, let the baked muffins cool completely, then place them in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
- Dress up a batch of cupcakes or muffins with these fun mini rainbow cupcake liners, includes 400 solid-color liners, 8 colors, 50 of each: red, orange, yellow, light purple, light green, light blue, dark blue and white
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly Lemon Poppyseed Muffin recipe is only 4 Points on my Weight Watchers points app.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
Embark on a transformative culinary journey with '30 Days of Fat Burning Recipes,' a meticulously crafted guide written by the expert author and food blogger, Susan from Sueseaqpi.com. This comprehensive book seamlessly blends a 30-day meal plan with over 90 delectable low carb recipes, making it an indispensable companion for anyone looking to embrace the keto lifestyle. Susan not only demystifies the world of keto but also imparts invaluable lifestyle tips, acting as your trusted companion on the journey toward success in adopting a low carb lifestyle.
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Mini Lemon Poppy Seed Muffins Bakery Style Recipe
- Total Time: 25 Minutes
- Yield: 24 Muffins 1x
- Diet: Low Calorie
Description
Do you love the irresistible flavor of lemon poppy seed muffins? Then this Mini Lemon Poppy Seed Muffins Bakery Style Recipe is about to be your new favorite!
Ingredients
- 2 cups of All Purpose Flour
- 1 cup of Sugar
- 3 Tablespoons of Poppy Seeds
- 2 ½ Teaspoons of Baking Powder
- ½ Teaspoon of Sea Salt
- ¾ cup of Low Fat Milk
- ¼ cup of Canola Oil
- 1 Egg
- 1 Large Egg White
- 1 Tablespoon of Freshly Grated Lemon Zest
- ¼ cup of Fresh Squeezed Lemon Juice
Instructions
- Preheat your oven to 400 degrees F. Line a 24 cup mini muffin pan with paper liners.
- Whisk together the flour, ¾ cup of sugar, poppy seeds, baking powder and sea salt in a large bowl.
- In a separate medium bowl whisk together the milk, oil, egg, egg white, and lemon zest.
- Mix the wet and dry ingredients together to form the muffin batter.
- Fill the muffin cups evenly with the batter. Bake 10-15 minutes.
- Remove from oven and let cool on a wire rack. While the muffins are cooling take the remaining ¼ cup of sugar and lemon juice and place them in a small microwavable bowl - mix together and microwave for 45 seconds to make a quick and easy lemon glaze.
- Use a pastry brush to paint the glaze over the tops of the muffins. Serve the muffins warm or let cool. Enjoy!
Notes
- Use Fresh Lemon Juice & Zest – Fresh lemon juice and lemon zest give your muffins the best bright citrus flavor. Avoid bottled lemon juice for the freshest taste.
- Measure Flour Correctly – Spoon and level your flour instead of scooping it directly from the bag. Too much flour can make your muffins dense instead of fluffy.
- Don’t Overmix the Batter – Stir the muffin batter until just combined. Overmixing can lead to tough, dry muffins instead of tender muffins with a light texture.
- Let the Batter Rest – Allow the batter to sit for 5-10 minutes before baking. This helps hydrate the flour and results in extra moist lemon poppy seed muffins.
- Use Muffin Liners for Easy Removal – Line your muffin tin with muffin liners to prevent sticking and make cleanup a breeze.
- Fill Muffin Cups Properly – Fill each muffin cup about ¾ full to allow room for the muffins to rise and develop a perfectly domed top.
- Bake at the Right Temperature – Bake at 400°F for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted in the center of the muffins comes out clean.
- Brush with Simple Syrup for Extra Moisture – For even more lemon flavor and a slight crunch, brush the baked muffins with a lemon simple syrup while they’re still warm.
- Storage Tips – Store your lemon poppy seed muffins in an airtight container at room temperature for up to 3 days. Adding a paper towel underneath helps absorb excess moisture.
- Freezing Tips – To freeze, let the baked muffins cool completely, then place them in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 103
- Sugar: 8.9 g
- Sodium: 58.1 mg
- Fat: 3 g
- Carbohydrates: 17.5 g
- Protein: 1.9 g
- Cholesterol: 7.9 mg
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Martha
My kids love these muffins and so did I thanks for sharing.