Lemon Poppy Seed Muffins
User Reviews
4.6
Lemon Poppy Seed Muffins
Description
This muffin recipe mixes dry ingredients with lemon zest and poppy seeds into a fluffy base, while the wet mix of melted butter, milk, sour cream, eggs, and vanilla adds moisture and richness. Baking at 400°F for about 20 minutes produces muffins with a soft crumb and lightly golden tops. The muffins cool slightly before glazing with a sweet and tangy lemon icing made from powdered sugar and lemon juice.
The muffins are suitable for breakfast or a snack and offer a balance of bright lemon flavor with gentle crunch from poppy seeds. Using sour cream adds to their moist texture. Cooling before glazing ensures the icing stays on the top without melting off.
Store muffins at room temperature in a sealed bag for up to three days or wrap individually to freeze for longer storage. Reheat from frozen in a microwave to enjoy.
Ingredients
Muffins
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- lemon from 1 lemon, zest
- ¾ cup sugar
- ½ cup butter melted
- ¾ cup milk
- 1 tablespoon lemon juice from 1/2 lemon
- 2 tablespoon sour cream
- 2 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Lemon glaze
- 1 cup icing sugar same as powdered sugar or confectioner sugar
- 3 tablespoon lemon juice
Instructions
Muffins
- Prep the oven and muffin pan: Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.
- Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.
- Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.
- Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.
- Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
- Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.
Lemon Glaze
- Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.
- Drizzle the lemon glaze over the cooled muffins and enjoy.
Notes
- Store muffins in a sealed plastic bag at room temperature for up to three days.
- Wrap muffins individually in plastic wrap or foil for freezer storage up to three months.
- Reheat frozen muffins in the microwave until warmed through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 264kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 121mg | 5% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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