Lemon Poppy Seed Muffins
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
12
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Course
Bread
Lemon Poppy Seed Muffins
Description
These muffins begin by rubbing lemon zest into granulated sugar to release the citrus oils, infusing the batter with fresh lemon flavor. Dry ingredients such as flour, baking powder, baking soda, and salt are whisked together separately before combining with wet ingredients including sour cream, eggs, lemon juice, vanilla, and melted butter. Gently mixed poppy seeds add texture and subtle nutty notes. The batter is divided evenly into a greased or paper-lined muffin pan and baked at 400°F until golden and set.
The result is a moist muffin with a fine crumb and a lightly tangy lemon flavor punctuated by small crunchy poppy seeds. The lemon glaze made from confectioners’ sugar and additional fresh lemon juice is drizzled over the cooled muffins for sweetness and brightness, which may soak into the tops over two days, adding moisture to the surface. These muffins are enjoyable at breakfast or as a snack.
Storing leftover muffins in an airtight container helps maintain freshness for about 3 days. Using a silicone muffin pan can simplify preparation by eliminating the need for greasing or liners.
Ingredients
For the Muffins:
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 2 large egg
- 4 tablespoons lemon juice
- 1 teaspoon vanilla extract pure
- 1 tick butter melted and cooled, unsalted
- 2 tablespoons poppy seeds
For the Glaze:
- 1 cup confectioners’ sugar sifted
- 2 to 3 tablespoons lemon juice fresh
Instructions
To Make the Muffins:
- Center a rack in the oven and preheat the oven to 400°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
- Don’t worry if the batter isn’t perfectly smooth – a few lumps are better than over-mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
- Bake for 18 to 20 minutes, or until the tops are golden and a thin knife or toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
To Make the Glaze:
- Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a small amount at a time, to get a glaze that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of glaze over the tops of the muffins or coat the tops entirely for a super strong lemon kick.
Notes
- Store leftover muffins in an airtight container to keep them fresh up to 3 days.
- Expect the lemon glaze to soften the muffin tops over time, especially after the first day or two.
- Using a silicone muffin pan removes the need for greasing or paper liners for easier cleanup.
User Reviews
Overall Rating
4.5
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