Lemon Poppy Seed Muffins

5 from 1 vote

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 Time10

Cook Time13

Total Time23

Course: brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 349kcal

Cost: Recipe $4.37 / Serving $0.27

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 unsalted 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)

Prep the oven. Preheat the oven to 450°F and line a muffin pan with paper liners.
Mix dry ingredients. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
Mix wet ingredients. In a separate bowl, combine the melted butter, sour cream, milk, eggs, vanilla, and lemon juice.
Combine. Gently fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
Fill the pan. Divide the batter evenly between muffin cups, filling each about ⅔ full.
Bake. Bake for 12 to 13 minutes, or until a toothpick inserted comes out clean.
Cool. Allow muffins to cool completely before glazing.
Glaze. Whisk glaze ingredients together until smooth and drizzle over cooled muffins. Let the glaze set before serving.

Texture: Sour cream adds moisture and keeps muffins tender.
Substitutions: Dairy free milk and margarine can be used if needed.
Storage: Store muffins covered at room temperature for 3 to 5 days. Best enjoyed fresh.
Freezing: Freeze muffins without glaze in an airtight container for up to 3 months. Thaw and glaze before serving.