Lemon Poppyseed Muffins

Name: Lemon Poppyseed Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 12 muffins
Ingredients: 2 1/4 cups all purpose flour; 3/4 cup white sugar; 2 Tbsp. poppyseeds; 1 Tbsp. lemon zest; 3 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/4 tsp. cardamom; 1/2 cup whole milk, room temp; 1/2 cup sour cream, room temp; 8 Tbsp. butter, melted and slightly cooled; 2 large eggs, room temp; 1/4 cup fresh lemon juice (juice from 1 lemon); 2 tsp. lemon extract*; 1 cup powdered sugar; 1-2 Tbsp. fresh lemon juice

User Reviews

4.8

90 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
12 muffins
Calories
318 kcal
Course
Dessert, Breakfast
Cuisine
American

Lemon Poppyseed Muffins

Ulric Williams

Report

Better than your favorite bakeries Lemon Poppyseed Muffin. A delicious light and fluffy muffin that everyone will declare their new favorite!

Share:

I Made This!

67 people made this

Print

19 people printed this

Save this

54 people saved this

Ingredients

Servings

2 1/4 cups all purpose flour
3/4 cup white sugar
2 Tbsp. poppyseeds
1 Tbsp. lemon zest
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cardamom
1/2 cup whole milk, room temp.
1/2 cup sour cream, room temp.
8 Tbsp. butter, melted and slightly cooled
2 large eggs, room temp.
1/4 cup fresh lemon juice (juice from 1 lemon)
2 tsp. lemon extract*

Glaze

1 cup powdered sugar
1-2 Tbsp. fresh lemon juice

Add to Shopping List

Instructions

Add the sugar and lemon zest to a medium sized mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the muffins.
Add in the flour, poppyseeds, baking powder, baking soda, salt and cardamom. Whisk until combined.
In another mixing bowl, whisk together the milk, sour cream, butter, eggs, lemon juice and extract together.
Gently fold the wet ingredients into the dry ingredients just until combined.
Cover and let rest in the fridge for at least 1 hour or up to overnight ideally if you have the time. (Letting the batter rest helps to create a perfect tall domed muffin structure and provide an overall bakery-style muffin aesthetic in both taste and texture).
When ready to bake, preheat the oven to 400°F.
You’ll need 2 muffin tins: line each with 6 paper liners, placing a liner in every other cup so they’re evenly spaced. This means you’ll need to bake the muffins in 2 separate batches. This method helps lead to taller muffin tops! But if you only have 1 muffin tin, it’s OK they will still be super delicious.
Bake the muffins for ~13-15 minutes or until a toothpick inserted in the center comes out clean. Let them cool for just a couple minutes in the pan but then remove them to a cooling rack so they dont continue to bake from the heat of the pan.
Whisk together the ingredients for the glaze. Once cooled, drizzle over the tops, garnish with more poppy seeds if desired and enjoy!

Notes

You can use almond extract or vanilla extract if you do not have lemon extract but the lemon extract makes these extra lemon-y!
Storage: keep at room temperature and enjoy within 2-3 days for peak freshness.