Lemon Poppy Seed Muffins
These lemon poppy seed muffins are the easiest and most delicious dessert. Each muffin is golden-brown with a soft and fluffy center. The muffins have a refreshing lemon flavor with a delightful lemon glaze.
Ingredients
- 2 1/2 cups all-purpose flour measured then sifted
- 2 Tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- 1 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/3 cup oil
- 1/3 cup whole milk
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
sugar lemon glaze-
- 1/2 cup powdered sugar
- 1½ Tbsp lemon juice
Instructions
- Line a 12 cup muffin tin with muffin liners.
- Sift the flour, poppy seeds, baking powder, and baking soda, and set aside.
- Whisk the sugar and eggs to a large bowl until light and fluffy. This should take about 1-2 minutes.
- Add in the vanilla, sour cream, oil, milk, lemon juice, and lemon zest, and mix until well combined and smooth.
- Slowly add the dry ingredients to the wet ingredients and mix gently until the batter is smooth and everything is incorporated.
- Divide the batter evenly amongst the muffin liners using an ice cream scoop or a ¼ measuring cup.
- Don’t overfill the muffin liners because the muffins will rise in the oven while baking.
- Bake the muffins in the oven at 375°F for 20-25 minutes or until a toothpick comes out clean.
- Once the muffins are baked, remove them from the oven and set them on a wire rack to cool.
- Stir the powdered sugar and lemon juice in a small bowl to create the glaze.
- Once the muffins are cooled completely, drizzle each muffin with the glaze.
- Your muffins are now ready to serve!
Notes
- Be careful not to overmix the muffins. When folding the dry ingredients into the wet ingredients, be sure not to overmix the batter. Mix the batter until just combined.
- We recommend using a 12-cup muffin pan instead of a mini muffin pan. Larger muffins tend to be fluffier and more moist.
- Make sure the muffins cool completely before you top them with the glaze.
- Store leftover muffins in an airtight container for 1-2 days.