Go Back
–+ servings

Lemon Poppy Seed Muffins

Please rate us
Bright, zesty muffins with a tender crumb and a delightful crunch from poppy seeds, perfect for breakfast or snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons poppy seeds
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 0.5 cups granulated sugar
  • 0.25 cups packed light or dark brown sugar
  • 2 large eggs (at room temperature)
  • 0.5 cups sour cream or plain yogurt (at room temperature) Plain yogurt can be substituted.
  • 1.5 tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1.5 teaspoons pure vanilla extract
  • 0.25 cups milk (at room temperature)
Icing
  • 1 cup confectioners' sugar, sifted
  • 1.5 tablespoons lemon juice for icing
  • 1 tablespoon milk for icing

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set this mixture aside.
  3. In a separate mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on high speed until creamy—about 3 minutes.
  4. Add the eggs, sour cream, vanilla, lemon zest, and lemon juice to the sugar mixture. Beat until all ingredients are well combined.
  5. Gradually add in the dry ingredients and milk, mixing until no flour pockets remain.
  6. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
Baking
  1. Bake at 425°F for 5 minutes, then lower the temperature to 350°F (177°C) and continue baking for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Icing
  1. Whisk together the icing ingredients, then drizzle over the cooled muffins.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Notes

For best results, use room-temperature ingredients and avoid overmixing the batter.
Tried this recipe?Let us know how it was!