Lemon Poppy Seed Muffins

Easy Lemon Poppy Seed Muffins With Glaze

Indulge in these bakery-style lemon poppy seed muffins, Sefull 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, lemon blueberry muffins, and apple cinnamon muffins.

Ingredients for Lemon Poppy Seed Muffins

For the muffins, you need all-purpose flour, poppy seeds, baking powder, baking soda, salt, granulated sugar, eggs, vegetable oil, sour cream, lemons, and vanilla extract.

For the lemon drizzle, you need powdered sugar and lemons.

How to make Lemon Poppy Seed Muffins

First, whisk the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Then, stir the sugar, eggs, vegetable oil, sour cream, lemon zest, lemon juice, and vanilla extract in a large bowl.

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 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.

Recipe 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.
• Fresh lemon juice and fresh lemon zest are a must with these muffins.
• Warm the eggs to room temperature.
• 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.

How to Freeze These Muffins

• First, let the muffins fully cool by removing them from the tin 5-10 minutes after you remove them from the oven. Place the muffins on a wire rack to cool. Do not wash the tin yet.
•  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. 

Storage

Store the muffins at room temperature in an airtight container for up to 4 days or freeze for up to 3 months. See more above about flash-freezing muffins for a quick and easy breakfast on busy mornings.