Jumbo Lemon Poppy Seed Muffins

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My husband Bill loves these muffins.  They are cake-like and very large, using over-sized muffin tins.  The recipe makes about 18 muffins, and if you decide to make them standard size, the baking time will be less and you will have muffins coming out your ears.  Just a warning.  You can also skip the lemon glaze if you prefer your muffins plain. 


2-1/2 cups granulated sugar
1-1/2 teaspoons salt
3 eggs
1 cup vegetable oil
2 cups milk
5-3/4 cups all-purpose flour
3 Tablespoons baking powder
1/3 cup freshly squeezed lemon juice
2-1/2 teaspoons lemon extract
1/2 cup poppy seeds

Lemon Glaze:

1/3 cup butter, melted
2 cups confectioner’s sugar
3-4 Tablespoons freshly squeezed lemon juice

1.  Heat oven to 350 degrees.  Grease over-sized muffin tins or use jumbo paper liners. Blend sugar, salt, and eggs with paddle attachment of electric mixer at low speed.  Combine oil and milk; add slowly to egg mixture with mixer running.  Stop mixer and add flour and baking powder.  Mix until all dry ingredients are incorporated, about 1 minute.  Stop mixer and scrap down sides of bowl.  Add lemon juice, lemon extract, and poppy seeds.  Fold into batter until thoroughly combined.
2.  Fill prepared muffin tins about 2/3 full with batter.  Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.  Remove to wire rack to cool.  Using a pastry brush,  brush each muffin top with lemon glaze and let sit until glaze sets, or you can just drizzle on the glaze.  Makes about 18 jumbo muffins. 

For lemon glaze:  Stir together melted butter and confectioner’s sugar until combined and smooth.  Stir in lemon juice until desired consistency for brushing or drizzling on muffins.

8 Responses to Jumbo Lemon Poppy Seed Muffins

  1. November 13, 2011 at 6:46 pm #

    Hi, I found this recipe while searching on Google. If I wanted to do just plain poppyseed muffins (no lemon) how would I do that? I can’t seem to find just a plain jumbo poppyseed muffin recipe.

  2. November 14, 2011 at 6:35 am #

    Hi enmart! Here’s how I would change the recipe to have no lemon: For the muffins, instead of using the 1/3 cup lemon juice, increase the milk to 2-1/3 cups; and omit the lemon extract and use vanilla extract instead. For the glaze, just omit the lemon juice and use milk instead, adding a little at a time until it reaches your desired consistency for drizzling. Or you can even omit the glaze if you just want a plain muffin.

  3. November 20, 2011 at 12:32 pm #

    Thanks so much! I am going on a muffin making frenzy today. Going to try and make strawberry poppyseed muffins.

  4. November 20, 2011 at 12:41 pm #

    Sounds great! Let me know how they turn out!

  5. November 20, 2011 at 5:33 pm #

    They turned out good. I pureed my strawberrys, but I didn’t fill the muffin cups full enough so I ended up with mini muffins. I also made Applesauce Spice Muffins. Mmmm. So good.

  6. November 20, 2011 at 6:03 pm #

    Sounds like you will be eating muffins for breakfast all week!

  7. July 30, 2017 at 6:29 am #

    Hi. I have been trying to find a sour cream poppyseed muffin recipe forever. (No lemon). I’ve tried your recipe here and it’s amazing. How could I adapt this recipe to have sour cream and no lemon? I tried an adaption last weekend and it was horrible. Haha.

    • July 30, 2017 at 9:17 am #

      Hi Molly- Glad you liked the muffins as written, but if you want to change to sour cream and no lemon I can make a suggestion. However, I have never tried it so not sure if it will work! If you try it, let me know if it turns out okay. First of all, I am not sure if you can use all sour cream for all the milk. I would go as follows: For the 2 cups milk, use 1 cup sour cream and 1-1/3 cups milk. The extra 1/3 cup milk is because you said to leave out the lemon juice. Also, substitute the lemon extract with vanilla extract. If you use the glaze, use milk instead of lemon juice for the liquid. Hope this helps, or maybe other readers will have suggestions for you.

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