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.

Course Breakfast

Cuisine American

Keyword how to make lemon poppy seed muffins, lemon poppy seed muffin recipe, recipe lemon poppy seed muffins

Prep Time 15

Cook Time 20

Servings muffins

Calories 336kcal

Author Beth Pierce

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 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

Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really 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. Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
Store the muffins at room temperature in an airtight container for up to 4 days.
Freeze for up to 3 months. See below for more about freezing muffins.

Nutrition