0 from 21 votes
Lemon Poppy Seed Muffins
These lemon poppy seed muffins bake up beautifully every time and never dry. They are fresh, easy to make, and bursting with flavor!
Prep Time
10 mins
Cook Time
10 mins
Servings: 12 muffins
Calories: 288 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons poppy seeds
- lemon zest from 1 lemon
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter melted
- 1 large egg
- 1 Tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/3 cup milk
- Juice from 1 lemon
For the icing:
- 2-3 Tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat oven to 400-degrees. In a medium-sized mixing bowl, whisk together four, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.
- In a large mixing bowl whisk together sugar and melted butter until well combined.
- Stir in egg, almond extract, vanilla extract, sour cream, milk and juice from 1 lemon.
- Add flour and stir until all ingredients are just combnied (don't over mix). It's ok if it's a little lumpy (like pancake batter).
- Place baking liners in a muffin/cupcake pan. Using an ice cream scoop, scoop the muffin batter into each liner. The liner should be a little more than 3/4 of the way full.
- Bake at 400-degrees for about 8 minutes, you should notice the top of the muffins rising nicely.
- After 8 minutes, reduce heat to 350 for another 10-15 minutes or until edges become golden brown. Remove muffins from oven and allow to cool 5 minutes before icing.
Cup of Yum
For the icing:
- Stir milk and powdered sugar together until smooth. Add more milk (to thin) or powdered sugar (thicken) until you reach your desired consistency.
- After muffins have cooled for 5 minutes, use a pastry brush and brush glaze genersousy on each muffin.
- Allow muffins to cool completely before serving or until icing sets.
Cup of Yum
Notes
- There are so many different ways you can add variety to this muffin recipe! Replace the poppy seeds with any of these different mix-in's to your batter before baking:
- Blueberries (fresh or frozen)
- Cranberries (fresh or frozen)
- Raspberries (fresh or frozen)
- Lime juice/zest
- Shredded coconut
Nutrition Information
Calories
288kcal
(14%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
46mg
(15%)
Sodium
284mg
(12%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
398IU
(8%)
Vitamin C
1mg
(1%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 288
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 284mg | 12% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.