Lemon Poppy Seed Muffins

These lemon poppy seed muffins are tart and tender with a bright burst of citrus and a crunch from the poppy seeds. They are a perfect morning treat!

You know if you take a quick bread recipe and make it into muffins, then it is perfectly acceptable to eat them for breakfast, right?! At least in our house it is! And these are a great breakfast!

I am a lover of all things lemon, especially in baked goods. And these muffins are perfect for breakfast on-the-go or brunch with friends! Have I mentioned that they are topped with a luscious glaze? You’re going to love them!

Sometimes I feel like I need to be a lemon spokesperson. That little tart guy often gets forgotten about in a world full of chocolate (hello Nutella stuff double chocolate banana muffins!), but sometimes I just crave that bright lemon flavor! These muffins totally satisfy that craving!

I’ll let some of my favorite lemon treats speak for themselves! I mean, lemon poppy seed bundt cake, classic lemon bars, and sweet glazed lemon cookies, just to name a few!

Ingredients for Lemon Poppy Seed Muffins

Your grocery list for these muffins is exactly what you would expect. No surprises. Just good ol’ baked good ingredients. Head down to the recipe card for exact measurements.

• Flour
• Sugar
• Poppy Seeds
• Baking Powder
• Baking Soda
• Salt
• Sour Cream
• Whole Milk
• Vanilla
• Almond Extract
• Lemon
• Eggs
• Canola Oil

How to Make Lemon Poppy Seed Muffins

Here is what you do…combine dry ingredients with wet ingredients, bake, glaze, consume. That’s it! Ok, here’s a little more detail…

Tips for Lemon Poppy Seed Muffins

There are couple tips we learned while testing this recipe that are going to make these muffins fantastic.

• When combining the wet and dry ingredients, do not over mix the batter!
• Fill the muffin tins or liners all the way full, this will allow the yummy muffin top to form.
• Place the muffins in a 400 degree oven, close the door, and then immediately lower the temp to 375. This will create a tall rise on the muffins.
• You can replace the sour cream with plain Greek yogurt if you want a healthier alternative.

Can You Freeze Lemon Poppy Seed Muffins?

Muffins freeze well. Allow muffins to cool completely, then place them on a pan in the freezer for 2 hours.

When they are frozen, transfer the muffins to a freezer bag and store in the freezer for up to 3 months.

How Do You Reheat Muffins?

Reheat in a microwave for 30-40 seconds, or reheat in a 400 degree oven.  Wrap muffins in foil and place in the oven for 10-15 minutes.

Are Poppy Seeds Good For You?

Poppy seeds are a rich source of essential minerals including calcium and iron.

Poppy seeds are also known to relieve exhaustion and decrease anxiety.

If you are looking for a light and tender muffin for breakfast that is easy to prepare and topped with a bright lemon glaze, then these lemon poppy seed muffins are for you! Move over all you chocolate muffins, these lemon dreams are here to stay!

More Delicious Muffin Recipes:

• Costco Copycat Pumpkin Crumb Muffins
• Blackberry Pie Muffins
• Double Chocolate Zucchini Muffins
• Nutella Stuffed Double Chocolate Muffins
• Pumpkin White Chocolate Chip Muffins
• Blackberries and Cream Muffins
• Nutella Swirled Pumpkin Muffins
• Nutella Stuffed Peanut Butter Banana Muffins
• Zucchini Muffins
• Double Chocolate Banana Muffins

5 from 1 vote

Lemon Poppy Seed Muffins

By Sweet Basil

Prep10 minutes mins

Cook20 minutes mins

Total30 minutes mins

Servings12

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Ingredients 

Muffins

• 3 Cups Flour
• 1 Cup Sugar
• 2 Tablespoons Poppy Seeds
• 1 Tablespoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/4 Cups Sour Cream
• 1 Lemon, zested
• 1/4 Cup Whole Milk
• 1 teaspoon Vanilla Extract
• 2 teaspoons Almond Extract
• 2 Eggs, room temperature
• 1/2 Cup Canola oil

Lemon Glaze

• 1/2 Cup Powdered Sugar
• 1 Tablespoon Whole Milk
• 1/4 teaspoon Almond Extract
• Lemon Juice, from 1/2 lemon
• Sugar, Coarse, for topping

Instructions 

For The Muffins

• Preheat the oven to 400 degrees and line muffins tins with paper liners or spray with nonstick spray.
• In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.  Set aside.
  3 Cups Flour, 1 Cup Sugar, 2 Tablespoons Poppy Seeds, 1 Tablespoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
• In a small bowl, combine sour cream, zest, milk, vanilla, almond, eggs, and oil.  
  1 1/4 Cups Sour Cream, 1 Lemon, 1/4 Cup Whole Milk, 1 teaspoon Vanilla Extract, 2 teaspoons Almond Extract, 2 Eggs, 1/2 Cup Canola oil
• Carefully pour the wet ingredients into the dry and stir just until combined using a rubber spatula in a folding motion. Do not over stir!  Batter will be thick due to the sour cream.  Fill muffin tin wells full with batter and place in the oven  Immediately lower the temperature to 375 degrees and bake for 15-20 minutes or until an inserted toothpick comes out clean.  

For The Glaze

• While muffins are baking, make your glaze by whisking together ingredients.  If you want a thicker glaze, add more powdered sugar or less milk.  Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.
  1/2 Cup Powdered Sugar, 1 Tablespoon Whole Milk, 1/4 teaspoon Almond Extract, Lemon Juice, Sugar

Recipe Notes

Store in a covered container, or in a zip lock bag at room temperature for 1-2 days, or in the refrigerator for up to 1 week.

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