Lemon Poppy Seed Muffins
Soft, moist Lemon Poppy Seed Muffins made with fresh lemon juice, lemon zest, and poppy seeds, then finished with a sweet lemon glaze. These bakery-style muffins are perfect for breakfast, brunch, or an easy homemade treat.
Ingredients
For the Muffins
- 1¾ cups 219g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- ¼ cup 50g brown sugar
- 2 large eggs room temperature
- ½ cup 120g sour cream or plain full-fat yogurt
- 1½ tablespoons fresh lemon zest
- 3 tablespoons 45ml fresh lemon juice
- 1½ teaspoons vanilla extract
- ¼ cup 60ml milk, room temperature
For the Lemon Glaze
- 1 cup 120g confectioners' sugar, sifted
- 1½ tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix gently until almost combined. Stir in the milk and mix just until no dry flour remains.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- For the glaze, whisk together the confectioners' sugar, lemon juice, and milk until smooth.
- Drizzle the glaze over the completely cooled muffins and serve.
Notes
For the best lemon flavor, use freshly squeezed lemon juice and fresh lemon zest. Avoid overmixing the batter, as this can make the muffins dense instead of light and fluffy. Full-fat sour cream or Greek yogurt produces the softest texture and helps keep the muffins moist for several days. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.