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    BeeyondCereal » Recipes » Muffins, Biscuits, and Rolls

    The BEST Lemon Poppy Seed Muffins

    Modified: Oct 18, 2023 Published: Nov 13, 2020 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    5 from 1 vote

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

    Recipe: $4.37 | Per Serving: $0.27 | Yields: 16 muffins

    Lemon poppy seed muffins with drizzle and a flower.

    I really enjoy muffins, especially when they have a lemony flavor. These lemon muffins with lemon glaze are tangy and sweet, hitting all the right spots.

    Whenever I bake these simple lemon poppy seed muffins, I can't help but indulge. However, my kids don't like poppy seeds, and my husband isn't a big fan of sweets, so I end up finishing them all myself.

    What's great about this lemon poppy seed recipe is its simplicity. You don't need a ton of bowls or utensils. It's not quite a "one-bowl" recipe, but it's pretty close. As a tired mom, less cleanup is always a win.

    For more lemon-inspired dishes, check out my Old Fashioned Lemonade, Lemon Bars with Graham Cracker Crust, Lemon Garlic Butter Pasta, and Raspberry Lemon Bundt Cake.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Lemon Poppy Seed Muffins
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Muffin Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. Simple ingredients. Using simple pantry staple ingredients like flour, baking powder, and sugar, we can ensure any necessary shopping would be minimal.
    2. Easy to make. This recipe is very simple and basic, meaning that it's very beginner-friendly. Perfect for novice bakers.
    3. 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.

    🥘 Ingredients

    ingredients needed to make lemon poppy seed muffins.

    Ingredient Notes:

    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.

    Lemon Zest- Adding in lemon zest will give us a fresher lemon taste.

    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.

    Lemon Juice- Use freshly squeezed lemon juice or lemon juice concentrate.

    Lemon glaze- make a tangy sweet glaze for these muffins using powdered sugar and lemon juice.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Lemon Poppy Seed Muffins

    Step 1: Preheat the oven to 450 degrees F and line your muffin pan with paper liners. Set aside.

    dry ingredients in a mixing bowl with a whisk.

    Step 2: Add the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest to a large mixing bowl.

    dry ingredients in a mixing bowl with a whisk after being combined.

    Step 3: Whisk together to combine.

    wet ingredients in a mixing bowl.

    Step 4: In another mixing bowl, add your butter, sour cream, milk, eggs, vanilla and lemon juice.

    combined wet ingredients in a mixing bowl with a whisk.

    Step 5: Whisk together until smooth.

    Rubber spatula mixing dry and wet ingredients in bowl.

    Step 6: Gently fold the wet ingredients into the dry ones.

    lemon poppy seed muffin batter in a glass mixing bowl.

    Step 7: Mix just until no flour streak remain. Do not over mix.

    Muffin batter in liners, one missing, lemon in place.

    Step 8: Divide the batter between your muffin cups, filling them each ⅔s of the way full.

    Baked lemon poppy seed muffins with fresh lemon.

    Step 9: Bake in the oven for about 12-13 minutes or until a toothpick can be inserted and come out clean.

    Step 10: Let the muffins cool before making the glaze.

    Step 11: Combine the glaze ingredients in a small bowl until smooth and then drizzle over the muffins.

    Step 12: Let the glaze set before eating.

    Baked lemon poppy seed muffins with lemon drizzle, one spot empty, fresh lemon beside.

    🍴 Recipe Tips

    1. Enhanced Flavor and Texture- Adding sour cream to this muffin batter boosts its taste and makes it moister and fluffier. Just like in cakes and quick breads, like our Tres Leches Layered Cake and Banana Bread with Sour Cream, sour cream adds richness and depth to the muffins.
    2. Versatile Ingredient Options- You can use any type of milk or margarine for this recipe, making it suitable for dairy-free diets. Whether you choose regular milk, almond milk, plant-based butter, or real butter, the muffins will turn out equally tasty.

    💭 Recipe FAQs

    Can you freeze lemon poppy seed muffins?

    Yes, these muffins freeze very well. I recommend freezing them unglazed and adding them later, but you can do it after adding 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.

    Do you need to use a specific type of yogurt or milk in the recipe?

    We use sour cream and evaporated milk but you can use Greek yogurt, and buttermilk (or regular milk). They'll all work pretty well for adding moisture and tenderness to the muffins.

    glaze drizzled lemon poppy seed muffin in a baking pan.

    ❤️ More Delicious Muffin Recipes

    • blueberry muffins on a cooling rack with one split in half and topped with some butter.
      Old Fashioned Blueberry Muffins
    • banana orange muffins with scattered banana slices and orange wedges.
      Banana Orange Muffins
    • carrot muffins on a cake stand with fresh carrots to the side.
      Cake Mix Carrot Muffins
    • Cranberry Eggnog Streusel Muffins.
      Cranberry Eggnog Muffins

    If you tried The BEST Lemon Poppy Seed Muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

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

    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 minutes mins
    Cook Time 13 minutes mins
    Total Time 23 minutes mins
    Servings: 16 muffins
    Calories: 349kcal
    Cost Recipe $4.37 / Serving $0.27
    Prevent your screen from going dark

    Equipment

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

    Ingredients

    • 2 ½ cups all purpose flour ($0.32)
    • 1 cup granulated sugar ($0.36)
    • 2 Tablespoons poppy seeds ($0.48)
    • 2 teaspoons baking powder ($0.10)
    • ¼ teaspoon baking soda ($0.01)
    • ¼ teaspoon salt ($0.01)
    • 2 Tablespoons lemon zest ($0.28)
    • ½ cup butter, melted ($0.99)
    • 1 cup sour cream ($1.00)
    • ¼ cup evaporated milk ($0.22)
    • 2 large eggs ($0.30)
    • 1 teaspoon vanilla extract ($0.03)
    • 2 Tablespoons lemon juice ($0.11)

    Lemon Glaze

    • 1 ½ cups powdered sugar ($0.54)
    • 2 Tablespoons lemon juice ($0.11)
    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

    Sour Cream's Role: Sour cream adds flavor and moisture to the batter, making the muffins lighter.
    Milk and Butter Alternatives: You can use dairy-free milk and margarine in this recipe.
    Freezing Muffins: Freeze muffins without glaze, store in an airtight container for up to 3 months, and thaw before eating.
    Room Temperature Storage: Store muffins in a covered container or Ziploc bag for 3-5 days. For the best taste, enjoy them fresh.

    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 Nicole Durham
    Course brunch, Snack
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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