Lemon Poppy Seed Muffins (Recipe Inspired by AN ESCAPE GOAT)

Get ready for a ray of summer sunshine with these Lemon Poppy Seed Muffins!

Why are Lemon Poppy Seed Muffins the book-inspired recipe for An Escape Goat?

In An Escape Goat, Aunt Ellen is always whipping up something in her kitchen for her niece, Callie, and eventually for the goat yoga retreat guests stranded at her farm. Everything that Aunt Ellen makes sounds delicious, from her home-cooked, country style dinners to her hearty desserts.

When An Escape Goat was published, author Janna Rollins included Aunt Ellen’s recipe for Lemon Cream Cheese Muffins in her author newsletter.

I couldn’t pass up an opportunity to bake a treat directly from Aunt Ellen’s kitchen, though I did adapt my book-inspired recipe to be Lemon Poppy Seed Muffins.

Cream Cheese in muffins is awesome. Just so you know. 

My favorite muffin recipes are usually made with Greek yogurt or unsalted butter. These Lemon Poppy Seed Muffins mark the first time I’ve used cream cheese as the main fat/oil base in muffins.

I am a convert! These are the lightest, fluffiest, tenderest little morsels of muffins. You truly feel like you’re eating lemon-infused air when you take a bite. This is the type of muffin that you eat seconds, thirds, and fourths of before realizing that you’ve just crammed four (amazing) muffins in your mouth.

I’ve used cream cheese as a fat in cookies before, and it’s always yielded super tender and moist cookies. So, it’s really no surprise that this ingredient is a winner in muffins, too.

Pucker up, buttercup. These muffins are for lemon lovers. 

What does Carla Hall always say on the Food Network baking competitions when she eats something lemony? “I love a good pucker.”

Agreed, Carla.

Between the crackly lemon glaze and all the lemon juice squeezed (get it???) into the muffin batter, these Lemon Poppy Seed Muffins are tangyAF. If you’re a lemon lover, these are the only muffins you’re gonna need to satisfy your citrus cravings.  

And then there’s the pop-pop-crunch­ of the poppy seeds. I love everything they add to this zingy muffin, from the teeniest bit of chewy texture to their lightly bittersweet flavor.

What to serve with Lemon Poppy Seed Muffins

Looking to make the ultimate muffin bar for a breakfast buffet or brunch? Serve Lemon Poppy Seed Muffins alongside Orange Blueberry Muffins, Morning Bun Muffins, and Chocolate Chip Cornmeal Muffins. Other delicious breakfast options are Cinnamon Roll Cake and Homemade Fruit and Nut Granola.

Lemon Poppy Seed Muffins

These light and fluffy lemon poppy seed muffins are dipped in a thick lemon glaze and bursting with bright citrus flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

LEMON POPPY SEED MUFFIN BATTER INGREDIENTS

• 4 oz cream cheese, softened
• 1 tbsp vegetable oil
• 3/4 cup granulated sugar
• 1 egg
• 1/4 cup milk
• 1/4 tsp vanilla extract
• zest of two lemons
• 3 tbsp freshly squeezed lemon juice
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp poppy seeds

LEMON GLAZE INGREDIENTS

• ¾ cup + 2 tbsp powdered sugar
• 2 tbsp freshly squeezed lemon juice
• zest from half a lemon
• poppy seeds, for sprinkling

Instructions

 

PREP INSTRUCTIONS

• Preheat oven to 350F.
• Line a 12-cavity muffin tin with paper liners. Set aside.
• Zest, then juice the lemons for the muffin batter. Set aside.

BAKING INSTRUCTIONS

• In a large bowl, use a hand-mixer to beat together the softened cream cheese, granulated sugar, and oil.
• Beat in the egg, milk, and vanilla extract.
• Beat in the zest of 2 lemons and the 3 tbsp lemon juice. Mixture should be light and fluffy.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon.
• Fold the poppy seeds into the muffin batter.
• Divide the muffin batter equally between the 12 cavities of the prepared muffin tin.
• Bake Lemon Poppy Seed Muffins at 350F for 12-14 minutes, or until a toothpick inserted into the muffins comes out clean.
• Let muffins cool in the muffin tin for about 10 minutes, then remove to a wire rack to finish cooling.

LEMON GLAZE INSTRUCTIONS

• While the muffins are cooling, make the lemon glaze: whisk together the powdered sugar, 2 tbsp lemon juice, and lemon zest in a small bowl. Glaze will be thick.
• After the muffins have cooled for 10-15 minutes, dip the tops of the still-warm muffins in the glaze. Place muffins upright on a cooling rack and sprinkle poppy seeds over the top. Serve Lemon Poppy Seed Muffins warm or at room temperature.

Notes

Lemon Poppy Seed Muffins is an adapted version of the recipe for Aunt Ellen's Lemon Cream Cheese Muffins that appeared in the Janna Rollins/Rainy Day Mysteries email newsletter on March 27, 2024.