These homemade Lemon Poppy Seed Muffins are going to become your new favorite muffin recipe! Soft and fluffy lemon poppyseed muffins with a sweet lemon sugar glaze, so good!
LEMON POPPY SEED MUFFINS-
These moist poppyseed lemon muffins are so delicious and have so much flavor! The muffin batter is filled with poppyseed and lemon flavors, once baked and topped with a lemon flavor frosting making it that perfect recipe.
The muffins aren’t overly sweet yet really satisfy the dessert craving.
Get out all your baking ingredients and have these muffins ready in no time!
- Flour– For this recipe, you want to use good quality all-purpose flour.
- Baking Powder & Soda– This is what helps the muffins rise and look so fluffy!
- Poppy Seed– We use dried poppy seeds for this recipe.
- Sugar– Granulated sugar is used to sweeten the batter.
- Eggs– The eggs act as a binding agent for the batter.
- Vanilla– We love adding vanilla extract for extra flavors.
- Sour Cream– Sour cream gives you fluffy and moist muffins.
- Oil– Canola oil or extra-light Olive Oil works best.
- Milk– Whole milk is called for this recipe, but 2% milk may be used.
- Lemon– You want to use fresh lemon juice and lemon zest. We use this Microplane grater to get the lemon zest.
- Lemon Glaze– For the glaze, we combine powdered sugar and lemon juice.
HOW TO MAKE POPPY SEED MUFFINS-
With just a few simple steps you can have these muffins baking in the oven.
- Prep– Preheat oven and line muffin tins with liners.
- Dry Ingredients– In a large bowl, sift together the flour, baking soda, powder, and poppyseed. Set aside.
- Wet Ingredients– Whisk together the sugar and eggs until combined. Add in the vanilla, sour cream, oil, milk, lemon juice, and zest and mix until combined.
- Combine– Mix the dry ingredients with the wet ingredients until well combined.
- Add to liners– Divide the batter among 18 liners. Bake the muffins until golden and cooked through.
- Cool– Remove from the oven and transfer to a cooling rack and cool before glazing.
- Glaze– Combine the powdered sugar and lemon juice until thick glaze forms and drizzle over the muffins.
FREQUENTLY ASKED QUESTIONS-
No, you can leave out the lemon glaze on the muffins.
Yes! Just use THIS mini muffin pan. The bake time will be less due to the muffins being smaller.
Store leftover cooled muffins in an airtight container on the counter or fridge for up to 3-4 days.
Yes! These muffins freeze great! Once cooled, wrap the muffins in plastic wrap and transfer all of them into a freezer-safe bag, and freeze. Do NOT add the glaze when freezing. When ready to enjoy, just remove it from the freezer and defrost and enjoy.
Yes! You can make these up to 1 day in advance.
More Muffins & Cupcakes-
- Carrot Cake Cupcakes
- Strawberry Shortcake Cupcakes
- Double Banana Chocolate Muffins
- Classic Vanilla Cupcake
- Blueberry Muffins
- Banana Choc Chip Muffins
Lemon Poppy Seed Muffins
sugar lemon glaze-
- 1/2 cup powdered sugar
- 1½ Tbsp lemon juice
- Sift together the flour, poppy seeds, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together the sugar and eggs until combined.
- Add in the vanilla, sour cream, oil, milk, lemon juice, and lemon zest and mix until well combined.
- Add the dry ingredients to the wet ingredients and gently mix until incorporated.
- Divide the batter evenly among the 12 muffin liners.
- Bake 20-25 minutes or until a toothpicks comes out clean when inserted into the center of the muffin.
- Meanwhile, combine all the ingredients for the sugar lemon glaze.
- Once the muffins are cool, drizzle with glaze and enjoy!