Servings
Font
Back
Lemon Poppy Seed Muffins
4.5 from 60 votes

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins blend bright lemon zest and juice with poppy seeds in a tender, moist muffin made from sour cream and all-purpose flour. The batter includes baking powder and soda for lift, resulting in a slightly dense but soft crumb. A sweet lemon glaze finishes the muffins with a glossy, tangy coating.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 12
Course: Bread

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:
    Cup of Yum
  1. 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. 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:
  1. 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.