Lemon Poppy Seed Muffins Recipe

Freshly baked lemon poppy loaf cooling on a wire rack, drizzled with lemon glaze.

4.67 from 118 votes

Lemon Poppy Seed Muffins Recipe

If you love lemon, these Lemon Poppy Seed Muffins are for you! Fluffy, buttery, and drizzled with a sweet-tart glaze, they’re a delicious way to brighten up your morning.

Prep Time20

Cook Time25

Total Time45

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 415kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

For the Muffins

3/4 c. 1 1/2 sticks unsalted butter room temperature
1 c. granulated sugar
1 tbsp. vanilla extract
2 tbsp. lemon zest
2 large eggs
2 c. + 2 tbsp. all-purpose flour
2 tbsp. poppy seeds
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher sea salt
1 c. full-fat sour cream OR full-fat lemon Greek yogurt

For the Glaze

1/4 c. powdered sugar
1/4 c. fresh lemon juice

Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a standard-size muffin tin with liners OR spray the wells generously with non-stick baking spray.
In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar and lemon zest, then beat on medium-high for 4 minutes, scraping down the sides as needed. Add the vanilla extract and mix to combine. Add the eggs one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
With the mixer on low speed, alternate adding 1/3 of the dry ingredients and 1/3 of the sour cream at a time until everything has been added. Mix until just combined; do not overmix. Let the batter sit for 10 minutes.
Using a large cookie scoop, divide the batter evenly between the 12 liners. Place the muffin tin in the oven and bake for 5 minutes at 425 degrees Fahrenheit (218 degrees Celsius), then reduce the temperature to 400 degrees Fahrenheit (204 degrees Celsius) and continue baking for 14-16 minutes, or until fully set in the centers.
Remove the muffins from the oven and allow them to cool in the pan for 6 minutes before transferring them to a wire rack to cool completely.
To make the lemon glaze, in a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Allow the glaze to set before serving.

Notes

To STORE, keep the muffins in a Ziploc bag or a Tupperware container at room temperature for 3-4 days. To help maintain moisture without making the tops too wet, line the bottom of the bag or container with a paper towel to absorb excess moisture. If desired, place another paper towel on top of the muffins.

For longer storage, refrigerate for up to a week. To FREEZE, let the muffins cool completely, then place them in an airtight container and store them for up to 3 months. Thaw at room temperature before eating.

To REHEAT, warm in the microwave for 20-30 seconds, or in the oven at 350 degrees Fahrenheit (177 degrees Celsius) for 10-12 minutes on a cookie sheet.Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Line a standard-size muffin tin with liners OR spray the wells generously with non-stick baking spray.

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