Lemon Poppy Seed Muffins
These lemon poppyseed muffins are packed with citrus flavor from fresh lemon juice and lemon zest. Finished with a tangy lemon glaze, these bakery-style muffins are perfect for breakfast, brunch, or an afternoon treat.
Servings: 12 servings
Ingredients
For the Muffins
- 3 tablespoons lemon zest from about 3 lemons
- 1 cup granulated sugar 200 grams
- ¾ cup sour cream or plain yogurt, 170 grams
- ⅓ cup vegetable oil 66 grams
- 4 tablespoons butter melted; 57 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour 240 grams
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons poppy seeds
Lemon Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners and lightly grease the papers.
- In a large bowl, add the sugar and lemon zest. Rub them together with your fingertips until fragrant and sandy.
- To the lemon-sugar mixture, whisk in sour cream, oil, melted butter, eggs, vanilla extract, and lemon juice until fully combined and smooth.
- Place a sifter over the bowl and add the flour, baking powder, baking soda, and salt. Sift the dry ingredients into the wet mixture. Remove the sifter, add the poppy seeds, and gently fold everything together until just combined. The batter should be thick with no visible streaks of flour, don’t overmix.
- Spoon the batter into the muffin pan, filling each cup to the top. Bake for 16–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the Glaze While muffins cool, whisk together powdered sugar, lemon zest, and lemon juice until smooth and pourable. Add more lemon juice for a thinner glaze or more sugar for thicker consistency.
- Once muffins are mostly cool (just slightly warm), drizzle the lemon glaze over the tops. Let it set before serving.
Notes
Lemon flavor: Rubbing zest into the sugar first makes the lemon flavor more intense than just stirring it in. Don’t skip this step!
Sour cream vs. yogurt: Either works. Sour cream adds a richer flavor and makes them slightly more tender.
Glaze texture: Start with 2 tablespoons of lemon juice, then add more if needed. For a thicker glaze, whisk in extra powdered sugar.
Make ahead: Muffins stay soft for 2–3 days in an airtight container at room temperature. Add the glaze just before serving if storing longer.
Freezing: Cool completely, skip the glaze, then freeze in a sealed bag or container for up to 2 months. Glaze after thawing.
Nutrition
Serving: 1 serving | Calories: 315kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 374mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
