Quick and easy Lemon Poppy Seed Muffins with fresh lemon juice, lemon zest, sour cream, and poppy seeds. Make these moist and flavorful muffins for your morning coffee or evening dessert. These bakery-style muffins are drizzled with a simple two-ingredient lemon glaze.
Easy Lemon Poppy Seed Muffins With Glaze
Indulge in these bakery-style lemon poppy seed muffins, Sefull of zesty flavor and topped with a sweet glaze. These delicious treats are perfect for breakfast or as an afternoon snack. They stay fresh for days and freeze, thaw, and reheat like they are fresh out of the oven. If you like these muffins, try oatmeal muffins, zucchini muffins, morning glory muffins, and apple cinnamon muffins.
Ingredients for Lemon Poppy Seed Muffins
For the muffins, you need all-purpose flour, poppy seeds, baking powder, baking soda, salt, granulated sugar, eggs, vegetable oil, sour cream, lemons, and vanilla extract.
For the lemon drizzle, you need powdered sugar and lemons.
How to make Lemon Poppy Seed Muffins
First, whisk the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Then, stir the sugar, eggs, vegetable oil, sour cream, lemon zest, lemon juice, and vanilla extract in a large bowl.
Add the dry ingredients to the wet ingredients, mixing just until combined. Fill the muffin tins just shy of the top with the batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5-10 minutes before carefully removing them from the tin to wire racks to cool.
After thoroughly cooling the muffins, whisk together the powdered sugar and lemon juice. Drizzle it over the cupcakes and let them sit for several minutes for the glaze to set.
Recipe Tips
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Fresh lemon juice and fresh lemon zest are a must with these muffins.
- Warm the eggs to room temperature.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
How to Freeze These Muffins
- First, let the muffins fully cool by removing them from the tin 5-10 minutes after you remove them from the oven. Place the muffins on a wire rack to cool. Do not wash the tin yet.
- Once the muffins have thoroughly cooled, return them to the tin and place the tin on a flat-level surface in the freezer.
- Once fully frozen, place them in a heavy-duty freezer zipper bag, removing as much air as possible or in a freezer-safe storage container. Freeze for up to 3 months.
Storage
Store the muffins at room temperature in an airtight container for up to 4 days or freeze for up to 3 months. See more above about flash-freezing muffins for a quick and easy breakfast on busy mornings.
More Muffin Recipes
Lemon Poppy Seed Muffin Recipe
Ingredients
Lemon muffins
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ⅔ cup vegetable oil
- ¾ cup sour cream
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Lemon drizzle
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees. Line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. In a large bowl, stir together the sugar, eggs, vegetable oil, sour cream, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients mixing just until combined. Fill the muffin tins just shy of the top with the batter.
- Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5-10 minutes before carefully removing them from the tin to wire racks to cool.
- After the muffins have fully cooled, whisk together the powdered sugar and the lemon juice. Drizzle over the cupcakes and let them sit for several minutes for the glaze to set.
Notes
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Fresh lemon juice and fresh lemon zest are a must with these muffins.
- Warm the eggs to room temperature.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Do not overbake the muffins. Cook until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
Nutrition
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Annie G
Loved these! Just the right amount of lemon. So moist and soft, yum.
Beth Pierce
Thanks, Annie! We love them too!
Candace Glazer
This is a fabulous recipe. The muffins turned out moist and flavorful. It is just so I froze a good portion of the batch for during the week when I am in a hurry to get to work! Thanks for sharing!
Beth Pierce
You are most welcome, Candace!
Catrina
These Lemon Poppy Seed Muffins were a huge hit with everyone, offering a refreshing twist on the classic muffin. Definitely a recipe I’ll be returning to, especially for a sunny, cheerful breakfast or a sweet afternoon treat!
Beth Pierce
That sounds like a great plan! Enjoy, Catrina!
Elizabeth Noonan
So moist and delicious! I will make these muffins again, I bet they freeze well.
Beth Pierce
Yes, they do Elizabeth!
Cassandra
Made these for breakfast and my kids loved them! I really enjoyed them with my coffee! The best muffins!
Mandy Cook
These were so moist and you cannot beat the lemon poppyseed flavor! Thanks for sharing the recipe!
Mata Pudwell
These are delicious! I do substitute Greek yoghurt for sour cream.
Beth Pierce
Thanks, Mata! I am glad that you like the lemon poppy seed muffins!
Sandra
Love these muffins! They’re so good with coffee or tea!
sonal
omg these look so moist and delicious. I am bookmarking this recipe to try soon.
Angela
Love these muffins! The flavors were spot on and they were so soft and moist. Thanks for the great recipe!
Beth Pierce
The pleasure is all mine, Angela!
Claudia Lamascolo
These lemon muffins were perfect! We just loved these flavors and certainly a keeper, Will make again for sure!
Beth Pierce
Thanks, Claudia!
Nathan
These muffins are SO tasty, especially that lemon glaze. And they turned out super moist and tender! I’ll definitely be making this recipe again!
Beth Pierce
Thanks, Nathan! So glad that you liked the muffins!
Mirlene
This was a delicious poppyseed muffin recipe. I loved the lemon drizzle and the muffins came out moist.
Juliane
The whole family loved these! I can’t wait to make them again!
Catalina
What a great idea to add poppy seed to these muffins. Must make them for the Sunday brunch!
Erin
Thanks for the great recipe. The muffins were so moist and flavorful!