5.0 from 3 votes
Lemon Poppy Seed Muffins Recipe
These soft, lemony muffins taste so bright and zesty. Perfect for breakfast, brunch, and Easter celebrations!
Prep Time
40 mins
Cook Time
40 mins
Total Time
54 mins
Servings: 16 muffins
Calories: 200 kcal
Course:
Breakfast , Baked Goods
Cuisine:
American
Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter room temperature (1 stick)
- 1 cup granulated sugar
- 3 large eggs room temperature
- ¾ cup milk
- 1 tablespoon sour cream
- 1 teaspoon pure vanilla extract
- 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
Lemon Glaze:
- ½ cup powder sugar
- 1 tablespoon lemon juice (from ½ lemon)
Instructions
- Preheat oven to 425°F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, whisk the flour, poppy seeds, baking powder, salt, and baking soda together. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until lightened in color, about 4 minutes. Add in the eggs one at a time just until they are incorporated into the butter mixture. Stir in the milk, sour cream, vanilla extract, lemon zest, and lemon juice.
- Carefully add the flour mixture to the butter mixture, stirring just until incorporated.
- Scoop the batter into the prepared cupcake tin and bake for 5 minutes at 425°F. After five minutes, turn the oven down to 400°F for an additional 14 to 16 minutes or until the muffins are golden brown. Repeat as necessary until you've used all of the batter.
- While your muffins are cooling, prepare the glaze by stirring together the powder sugar and lemon juice until well combined. Drizzle the glaze over the top of the muffins.
Cup of Yum
Notes
- Storage: Store lemon poppy seed muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- Unlike most other recipes, the muffins do not need to be fully cooled before they are glazed. While they shouldn't be piping hot, they also don't need to be room temperature.
- If you do end up making these muffins for a large brunch gathering, fear not - this is a very easy recipe to double or even triple! Just be sure to only bake one pan of muffins at a time so as to not overcrowd your oven.
- Remember that for best results, your butter and eggs will both need to be room temperature.
Nutrition Information
Serving
1muffin
Calories
200kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
161mg
(7%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
247IU
(5%)
Vitamin C
4mg
(4%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 200
% Daily Value*
| Serving | 1muffin | |
| Calories | 200kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 161mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.