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lemon poppy seed muffins

Lemon Poppy Seed Muffins Recipe

Course: Breakfast, muffins
Cuisine: American
Prep Time: 40 minutes
Cook Time: 14 minutes
Total Time: 54 minutes
Servings: 16 muffins
Calories: 200kcal
Author: Becky Hardin - Easy Dessert Recipes
These soft, lemony muffins taste so bright and zesty. Perfect for breakfast, brunch, and Easter celebrations!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin
  • Stand Mixer

Ingredients

Muffins:

  • 2 cups all-purpose flour 240 grams
  • 2 tablespoons poppy seeds 18 grams
  • 2 teaspoons baking powder 8 grams
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • 1 cup granulated sugar 200 grams
  • 3 large eggs 150 grams, room temperature
  • ¾ cup milk 170 grams
  • 1 tablespoon sour cream 14 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)

Lemon Glaze:

  • ½ cup powder sugar 57 grams
  • 1 tablespoon lemon juice 14 grams, from ½ lemon

Instructions

  • Preheat oven to 425°F. Line a muffin tin with paper liners. Set aside.
  • In a medium bowl, whisk the flour, poppy seeds, baking powder, salt, and baking soda together. Set aside.
    2 cups all-purpose flour, 2 tablespoons poppy seeds, 2 teaspoons baking powder, ½ teaspoon kosher salt, ¼ teaspoon baking soda
    a bowl of flour, eggs and lemons on a marble table.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until lightened in color, about 4 minutes. Add in the eggs one at a time just until they are incorporated into the butter mixture. Stir in the milk, sour cream, vanilla extract, lemon zest, and lemon juice.
    ½ cup unsalted butter, 1 cup granulated sugar, 3 large eggs, ¾ cup milk, 1 tablespoon sour cream, 1 teaspoon pure vanilla extract, 1 lemon
    a bowl of flour, eggs and lemons next to a mixer.
  • Carefully add the flour mixture to the butter mixture, stirring just until incorporated.
    lemon poppy seed muffin batter in a glass mixing bowl
  • Scoop the batter into the prepared cupcake tin and bake for 5 minutes at 425°F. After five minutes, turn the oven down to 400°F for an additional 14 to 16 minutes or until the muffins are golden brown. Repeat as necessary until you've used all of the batter.
    ½ cup powder sugar, 1 tablespoon lemon juice
    hand pouring scoops of muffin batter into a muffin tin
  • While your muffins are cooling, prepare the glaze by stirring together the powder sugar and lemon juice until well combined. Drizzle the glaze over the top of the muffins.
    icing in a bowl, next to the tin of baked muffins

Notes

  • Unlike most other recipes, the muffins do not need to be fully cooled before they are glazed. While they shouldn't be piping hot, they also don't need to be room temperature.
  • If you do end up making these muffins for a large brunch gathering, fear not - this is a very easy recipe to double or even triple! Just be sure to only bake one pan of muffins at a time so as to not overcrowd your oven.
  • Remember that for best results, your butter and eggs will both need to be room temperature.
Storage: Store lemon poppy seed muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 161mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg