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0 from 24 votes

Lemon Poppyseed Muffins

The most tender, moist, light, fluffy, and tangy lemon poppyseed muffins with a sweet lemon glaze. The best lemon poppyseed muffin recipe!

Prep Time
15 mins
Cook Time
15 mins
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 1/4 cup oil
  • 4 Tablespoons butter (melted)
  • 1 cup sugar
  • 2 large eggs
  • 1/3 cup Buttermilk or Milk*
  • 3/4 cup sour cream (full-fat)
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons lemon zest (from about 4 lemons)
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons poppyseeds
Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 3 to 4 Tablespoons lemon juice
  • Sparkling Sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 6 or 12 cup muffin tin or muffin tin liners with non-stick cooking spray. I suggest using liners if you are making jumbo muffins.
  2. In a large bowl, mix together oil, butter, and sugar for 2 minutes until smooth and creamy. Add in eggs, buttermilk, sour cream, lemon juice, and lemon zest. Stir until completely combined.
  3. Fold in flour, baking powder, salt, and poppyseeds. Scoop into muffin tin liners, filling almost to the top (over 3/4 full). Sprinkle with sparkling sugar.
  4. Bake for 18-21 minutes, if using a 12-cup muffin tin. Bake for 23-26 minutes if using a 6-cup muffin tin. Oven temperatures vary so check the center with a toothpick to determine doneness.
Lemon Glaze:
    Cup of Yum
  1. In a small bowl, mix together powdered sugar and lemon juice. Start with 3 Tablespoons of lemon juice and add more for a thinner glaze and more pronounced lemon flavor.
  2. Once the muffins are done baking, let cool for about 10-15 minutes. Place glaze in a piping bag or place in a sandwich-size Ziploc bag and snip one edge of the bag. Run the glaze along the muffin in a zig-zag pattern.

Notes

  • I suggest using buttermilk but you can use whole or 2% milk instead.