Quick and easy Lemon Poppy Seed Muffins with fresh lemon juice, lemon zest, sour cream, and poppy seeds. Make these moist and flavorful muffins for your morning coffee or evening dessert. These bakery-style muffins are drizzled with a simple two-ingredient lemon glaze.
Indulge in these bakery-style lemon poppyseed muffins, full of zesty flavor and topped with a sweet glaze. These delicious treats are perfect for breakfast or as an afternoon snack. They stay fresh for days and freeze, thaw, and reheat like they are fresh out of the oven. If you like these muffins, try oatmeal muffins, zucchini muffins, and lemon blueberry muffins.
Ingredient Notes with Substitutions
See the complete list of ingredients on the recipe card below.
- Eggs: Warm the eggs to room temperature.
- Vegetable Oil: You can substitute this for canola oil or melted butter.
- Sour Cream: Use full-fat for flavor and texture.
- Lemons: Fresh lemon juice and zest are a must for these muffins.
- Vanilla Extract: Use the pure stuff.
How to Make Lemon Poppy Seed Muffins
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, poppy seeds, baking powder, baking soda, and salt.
- Stir the sugar, eggs, vegetable oil, sour cream, lemon zest, lemon juice, and vanilla extract.
- Combine the dry ingredients with the wet ingredients. Fill the muffin tin and bake for 20 minutes.
- Whisk the powdered sugar and lemon juice. Drizzle over the cupcakes.
Preparation Tips
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
More Muffin Recipes
Lemon Poppy Seed Muffin Recipe
Deliciously moist Lemon Poppy Seed Muffins made with sour cream, lemon zest, lemon juice, and an easy lemon glaze for the best lemon flavor. Bake a batch for your family today and freeze half of them for a future treat.
Print
Pin
Rate
Servings: 12 muffins
Calories: 336kcal
Ingredients
Lemon muffins
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ⅔ cup vegetable oil
- ¾ cup sour cream
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Lemon drizzle
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees. Line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. In a large bowl, stir together the sugar, eggs, vegetable oil, sour cream, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing just until combined. Fill the muffin tins just shy of the top with the batter.
- Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5-10 minutes before carefully removing them from the tin to wire racks to cool.
- After the muffins have fully cooled, whisk together the powdered sugar and the lemon juice. Drizzle over the cupcakes and let them sit for several minutes for the glaze to set.
Notes
- Store the muffins at room temperature in an airtight container for up to 4 days or freeze for up to 3 months.
- Once the muffins have thoroughly cooled, return them to the tin and place the tin on a flat, level surface in the freezer. Once fully frozen, place them in a heavy-duty freezer zipper bag, removing as much air as possible, or in a freezer-safe storage container. Freeze for up to 3 months.
Nutrition
Calories: 336kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 229mg | Potassium: 69mg | Fiber: 1g | Sugar: 27g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
June Hadley
Lemon muffins are always such a fun time – I love these lemon poppy seed ones! Thank you for your easy to follow and delicious recipe.
Beth Pierce
My pleasure, June!
Jennifer Z
These Lemon Poppy Seed Muffins were SO yummy! They were delicious with my morning coffee! I loved them!
Beth Pierce
Thanks, Jennifer! I am so glad that you liked them!
Adrien
What a great recipe. I love love love these muffins! They baked up perfectly and tasted so good. Thanks for all the great recipes, Beth!
Beth Pierce
You are most welcome!
Gust
Your Lemon Poppy Seed Muffins recipe was a morning game changer! They were so light and fluffy, with just the right amount of lemon zing.
Beth Pierce
Thank you, Gust!
Annie G
Loved these! Just the right amount of lemon. So moist and soft, yum.
Beth Pierce
Thanks, Annie! We love them too!
Candace Glazer
This is a fabulous recipe. The muffins turned out moist and flavorful. It is just so I froze a good portion of the batch for during the week when I am in a hurry to get to work! Thanks for sharing!
Beth Pierce
You are most welcome, Candace!
Catrina
These Lemon Poppy Seed Muffins were a huge hit with everyone, offering a refreshing twist on the classic muffin. Definitely a recipe I’ll be returning to, especially for a sunny, cheerful breakfast or a sweet afternoon treat!
Beth Pierce
That sounds like a great plan! Enjoy, Catrina!
Elizabeth Noonan
So moist and delicious! I will make these muffins again, I bet they freeze well.
Beth Pierce
Yes, they do Elizabeth!
Cassandra
Made these for breakfast and my kids loved them! I really enjoyed them with my coffee! The best muffins!
Mandy Cook
These were so moist and you cannot beat the lemon poppyseed flavor! Thanks for sharing the recipe!