Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

5 from 8 reviews

Deliciously moist Lemon Poppy Seed Muffins made with sour cream. lemon zest, lemon juice, and an easy lemon glaze.  Bake a batch for your family today and freeze half of them for a future treat.



Lemon muffins

  • 2 cups all purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 large eggs 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
  • 23 tablespoons lemon juice


  1. Preheat the oven to 375 degrees.  Line a 12-count muffin tin with papers.
  2. 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.
  3. Add the dry ingredients to the wet ingredient mixing just until combined. Fill the muffin tins just shy of the top with the batter.
  4. 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.
  5. 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.

Keywords: how to make lemon poppy seed muffins, lemon poppy muffins, poppy seed muffins, recipe for lemon poppy seed muffins

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