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    Home » Recipes » Muffins, Biscuits, and Rolls

    Published: Nov 13, 2020 by Nicole This post may contain affiliate links.

    The BEST Lemon Poppy Seed Muffins

    Jump to Recipe Print Recipe
    promotional graphic for Lemon Poppy Seed Muffins

    These truly are the BEST lemon poppy seed muffins. Packed with delicious texture, flavor, moisture, and tangy goodness and drizzled in a lemony glaze.

    lemon poppy seeds with drizzle next to a fresh flower. one muffin is split in half to reveal the soft insides

    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.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    ingredients needed to make lemon poppy seed muffins

    🥘 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

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • 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.

    dry ingredients in a mixing bowl with a whisk

    In another mixing bowl, combine your butter, sour cream, milk, eggs, vanilla and lemon juice.

    wet ingredients in a mixing bowl

    Gently fold the wet ingredients into the dry ones, until no flour streak remain. Do not over mix.

    a red rubber spatula in a mixing bowl folding toether the dry and wet ingredients

    Divide the batter between your muffin cups, filling them each ⅔s of the way full.

    lemon poppy seed muffin batter scooped into muffin liners in a muffin pan with one muffin missing and a lemon in its place

    Bake in the oven for about 12-13 minutes or until a toothpick can be inserted and come out clean.

    baked lemon poppy seed muffins in a muffin pan with a fresh lemon in one of the muffin spots

    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.

    baked lemon poppy seed muffins in a muffin pan with lemon drizzle on top of each. one muffin is issing and has been replaced with a fresh lemon

    🍴 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

    Can you freeze lemon poppy seed muffins?

    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.

    How long are lemon poppy seed muffins good for?

    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.

    side view of a glaze drizzled lemon poppy seed muffin in a baking pan

    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

    lemon poppy seed muffins with lemon glaze drizzles on top and one muffin split in half
    Print Recipe
    5 from 1 vote

    The BEST Lemon Poppy Seed Muffins

    Easy and moist lemon poppy seed muffins with a tangy lemon glaze. Perfect for a high tea, brunch, or snacking on throughout the day.
    Prep Time 10 mins
    Cook Time 13 mins
    Total Time 23 mins
    Servings: 16 muffins
    Calories: 349kcal
    Cost Recipe $4.14 / Serving $0.26
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Whisk
    • Measuring Cups
    • Measuring Spoons
    • Muffin Pan

    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)
    US Customary - Metric

    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.

    Notes

    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.
    These muffins freeze very well. I recommend freezing them unglazed and adding it later, but you can do it after the glaze has been added. Just store in an airtight container in the freezer for up to 3 months and thaw before eating.
    If kept stored in a covered container or in a Ziploc plastic baggie, these muffins can hold at room temperature for a good 3-5 days. They start getting a little drier towards the 5 day mark, so enjoy fresh for best tasting results.

    Nutritional Information

    Serving: 1muffin | Calories: 349kcal | Carbohydrates: 55.4g | Protein: 5.8g | Fat: 12.1g | Saturated Fat: 6.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.4g | Cholesterol: 58mg | Sodium: 82.5mg | Potassium: 237mg | Fiber: 1.1g | Sugar: 32.2g | Vitamin A: 103.8IU | Vitamin C: 5.1mg | Calcium: 124.1mg | Iron: 1.6mg
    Author NicoleDurham
    Course brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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