Lemon Poppy Seed Muffins
User Reviews
4.6
159 reviews
Excellent
Lemon Poppy Seed Muffins
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These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin. It's a super simple recipe and an easy breakfast your whole family will love!
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Ingredients
Muffins
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- lemon zest from 1 lemon
- ¾ cup sugar
- ½ cup butter melted
- ¾ cup milk
- 1 tablespoon lemon juice from 1/2 lemon
- 2 tablespoon sour cream
- 2 large eggs
- 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
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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.
Equipments used:
Notes
- As with any quick breads or other muffins, place them in a plastic bag, seal, and store at room temperature for up to 3 days. You can also individually wrap them in plastic wrap.
- To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.
Nutrition Information
Show Details
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
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
325IU
(7%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
159 reviews
Excellent
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