Lemon Poppyseed Muffins
User Reviews
4.8
Lemon Poppyseed Muffins
Description
This muffin recipe integrates sugar and lemon zest rubbed together to release bright citrus oils, infusing the flavor throughout. Dry ingredients include flour, poppy seeds, leavening agents, salt, and cardamom. Wet ingredients mix milk, sour cream, melted butter, eggs, lemon juice, and lemon extract. Folding wet into dry gently preserves tenderness. Resting the batter chilled for at least an hour helps create taller muffins with bakery-quality texture and rise.
Baked at a high temperature and spaced out in muffin tins to promote even heat circulation, the muffins develop a soft crumb with slightly crisp edges. A lemon glaze made from powdered sugar and fresh lemon juice applied once cool adds a sweet, tangy finish.
Lemon extract intensifies the lemon flavor but can be substituted with almond or vanilla extract with a milder citrus note. Muffins are best consumed within a few days at room temperature to enjoy peak freshness.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup white sugar
- 2 Tbsp. poppy seeds
- 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 temperature
- 1/2 cup sour cream room temperature
- 8 Tbsp. butter melted and slightly cooled
- 2 large egg room temperature
- 1/4 cup lemon fresh juice from 1 lemon
- 2 tsp. lemon extract
Glaze
- 1 cup powdered sugar
- 1-2 Tbsp. lemon juice fresh
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
- Use lemon extract for a pronounced lemon flavor; substitute almond or vanilla extract if unavailable.
- Resting the batter in the refrigerator for at least 1 hour improves muffin height and texture.
- Line muffin tins with liners placed in every other cup to allow even spacing for better rise.
- Store muffins at room temperature and consume within 2-3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 318kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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