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.
Why This Recipe Works
- Simple ingredients. Using simple pantry staple ingredients like flour, baking powder, and sugar, we can ensure any necessary shopping would be minimal.
- Easy to make. This recipe is very simple and basic, meaning that it's very beginner-friendly. Perfect for novice bakers.
- Packed with lemon flavor. From the lemon muffins to the lemon glaze, every bite is full of fresh lemon flavor that will have you going back for more.
For the muffins, you will need:
Flour- The gluten structure and base in this recipe is all purpose flour.
Sugar- You will need granulated sugar to sweeten the muffins and to give it a softer crumb.
Poppy seeds- Use some poppy seeds to give these muffins that iconic look and flavor.
Leavening agents- You will need both Baking powder as well as Baking soda to help these muffins rise as they bake.
Salt- For natural flavor enhancement.
Lemon Zest- Adding in lemon zest will give us a fresher lemon taste.
Melted Butter- Melted (cooled) butter will help with the consistency and richness.
Sour Cream- Adding sour cream to baked goods helps to give them a more velvety texture once baked.
Evaporated milk- You can use any type of milk for these muffins, but I've found the best results when using evaporated milk.
Eggs- These will give the muffins a richer taste and help with the binding so that they aren't too crumbly.
Vanilla Extract- A flavor enhancer.
Lemon Juice- Use freshly squeezed lemon juice or lemon juice concentrate.
For the Lemon Glaze, you will need:
Powdered sugar- To make the icing smooth and sweet, use powdered sugar.
Lemon juice- This will give our icing a drizzling consistency while packing it with a tart lemon flavor.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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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.
Add the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest to a large mixing bowl.
Whisk together to combine.
In another mixing bowl, add your butter, sour cream, milk, eggs, vanilla and lemon juice.
Whisk together until smooth.
Gently fold the wet ingredients into the dry ones.
Mix just 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.
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
- Old Fashioned Blueberry Muffins
- Banana Orange Muffins
- The Easiest Carrot Muffins
The BEST Lemon Poppy Seed Muffins
- 2 ½ cups All-purpose flour ($0.20)
- 1 cup Granulated sugar ($0.22)
- 2 teaspoons Baking powder ($0.04)
- ¼ teaspoon Baking soda ($0.01)
- 2 Tablespoons Poppy seeds ($0.30)
- ¼ teaspoon Salt ($0.02)
- 2 Tablespoons Lemon zest ($0.24)
- ½ cup Butter, melted ($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 Tablespoons Lemon juice ($0.48)
- 1 ½ cups Powdered sugar ($0.35)
- 2 Tablespoons Lemon juice ($0.48)
- 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.