These truly are the BEST lemon poppy seed muffins. Packed with delicious texture, flavor, moisture, and tangy goodness and drizzled in a lemony glaze.
I love muffins and lemons so putting the two comes naturally. This lemon muffin with a lemon glaze packs a little tangy punch while delivering the sweetness and flavor you'd expect.
I find myself unable to stop eating these easy lemon poppy seed muffins whenever a new batch is made, but the kids aren't fan of poppy seeds and my husband isn't a big sweets eater so that means all the muffins are for myself!
I love this particular lemon poppy seed recipe because it doesn't take up too many bowls or dishes to make. While it isn't a simple "one bowl" recipe, it's close. As a constantly exhausted momma, fewer dishes always wins in my books.
🥘 Ingredients
- Flour
- Sugar
- Poppy seeds
- Baking powder
- Baking soda
- Salt
- Lemon Zest
- Melted Butter
- Sour Cream
- Evaporated milk
- Eggs
- Vanilla Extract
- Lemon Juice
For the Lemon Glaze, you will need:
- Powdered sugar
- Lemon juice
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Muffin pan
🔪 Instructions
Check out how to make the best lemon poppy seed muffins with these simple step-by-step instructions:
Preheat the oven to 450 degrees F and line your muffin pan with paper liners. Set aside.
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
In another mixing bowl, combine your butter, sour cream, milk, eggs, vanilla and lemon juice.
Gently fold the wet ingredients into the dry ones, until no flour streak remain. Do not over mix.
Divide the batter between your muffin cups, filling them each ⅔s of the way full.
Bake in the oven for about 12-13 minutes or until a toothpick can be inserted and come out clean.
Let the muffins cool before making the glaze.
Combine the glaze ingredients in a small bowl until smooth and then drizzle over the muffins.
Let the glaze set before eating.
🍴 Recipe Tips
The sour cream in this muffin batter helps to add a depth of flavor and richness resulting in a moister muffin. With its help, the batter turns out nice and thick and when baked it's fluffier and lighter.
You can use any kind of milk or even margarine to make this muffin recipe, so if you want it to be dairy free, then go for it. I've tried it with regular milk, almond milk, plant based butter, and real butter- all of the results turn out about the same.
💭 FAQs
Yes, these muffins freeze very well. I recommend freezing them unglazed and adding it later, but you can do it after added the glaze. Just store in an airtight container in the freezer for up to 3 months and thaw before eating.
If stored in a covered container or in a Ziploc plastic baggie, these muffins can hold at room temperature for 3-5 days. They start getting a little drier towards the 5 day mark, so enjoy fresh for best tasting results.
Other delicious muffin recipes to try soon:
- Blueberry Buttermilk Muffins
- Mashed Sweet Potato Muffins
- Trail Mix Banana Muffins
- Old Fashioned Blueberry Muffins
- Banana Orange Muffins
- The Easiest Carrot Muffins
📖 Recipe
The BEST Lemon Poppy Seed Muffins
Ingredients
- 2 ½ cups all-purpose flour ($0.20)
- 1 cup sugar ($0.22)
- 2 teaspoons baking powder ($0.04)
- ¼ teaspoon baking soda ($0.01)
- 2 tablespoon poppy seeds ($0.30)
- ¼ teaspoon salt ($0.02)
- 2 tablespoon lemon zest ($0.24)
- ½ cup melted butter ($0.75)
- 1 cup sour cream ($0.80)
- ¼ cup evaporated milk ($0.05)
- 2 large eggs ($0.16)
- 1 teaspoon vanilla extract ($0.04)
- 2 tablespoon lemon juice ($0.48)
Lemon Glaze
- 1 ½ cups powdered sugar ($0.35)
- 2 tablespoon lemon juice ($0.48)
Instructions
- Preheat the oven to 450 degrees F and line your muffin pan with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
- In another mixing bowl, combine your butter, sour cream, milk, eggs, vanilla and lemon juice.
- Gently fold the wet ingredients into the dry ones, until no flour streak remain. Do not over mix.
- Divide the batter between your muffin cups, filling them each ⅔s of the way full.
- Bake in the oven for about 12-13 minutes or until a toothpick can be inserted and come out clean.
- Let the muffins cool before making the glaze.
- Combine the glaze ingredients in a small bowl until smooth and then drizzle over the muffins.
- Let the glaze set before eating.
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