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Lemon Poppy Seed Muffins

2 Reviews

These Lemon Poppy Seed Muffins are great for breakfast or brunch! The lemon really brightens the flavor and the glaze adds the right amount of sweetness.

two lemon poppy seed muffins on wire rack

Glazed Lemon Poppy Seed Muffins

Today is the day!!! We are having an online baby shower for the most darling pregnant lady I know, Caroline from Chocolate & Carrots!! Seriously, are you following her on Instagram? She is so stinking talented, sweet, and darling! Caroline has been craving citrus, so we wanted to really hit that craving for her, like these lemon poppy seed muffins.

We made these lemon poppy seed muffins a few weeks ago for a breakfast with our church. I knew it was a busy week and wasn’t up for contributing much so I only signed up for jam. I figured it’s homemade so it was still yummy, but I didn’t have to actually do anything other than remove it from the freezer. This was until my husband mentioned the night before the breakfast that he had signed us up for muffins. (We now have a wonderful little agreement called, “honey, you don’t sign up for anything. I’ll sign up if I decide we are going to bring something”).

I sat down with him to decide on a muffin recipe, but we both concluded we wanted to try something new so we decided on lemon poppy seed muffins with a light glaze. This easy muffin recipe turned out wonderful! I will totally make them again.

glazed lemon poppy seed muffins cooling on wire rack

What’s in These Lemon Poppy Seed Muffins?

To make the lemon poppy seed muffins and the lemon glaze for the muffins, you’ll need:

  • Granulated sugar
  • Lemon juice and zest
  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Poppy seeds
  • Sour cream
  • Egg
  • Vanilla extract
  • Unsalted butter
  • Confectioners’ sugar

How to Make Lemon Poppy Seed Muffins

This lemon poppy seed muffin recipe is so easy to make! Here are the basic steps to making this recipe: 

  1. Whisk together the wet ingredients in one bowl, and the dry in another. 
  2. Combine the ingredients and stir until just combined. 
  3. Spoon the muffin batter into 12 prepared muffin cups. 
  4. Bake 18 to 20 minutes. 
  5. Let cool completely, then top with lemon glaze. 

Can You Make Muffins Without Paper Liners?

As long as you grease the baking pans, you can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners.

lemon poppy seed muffins topped with glaze

How Long Will Lemon Poppy Seed Muffins Keep?

Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 1 week. 

Can I Freeze Lemon Poppy Seed Muffins?

Yes, these glazed lemon muffins can be frozen for up to 3 months. You may want to freeze them without the glaze and then make a fresh batch when you’re ready to enjoy them though. 

Tips for Making Lemon Poppy Seed Muffins

Before mixing the sugar with the other dry ingredients, I recommend first rubbing it together with the lemon zest to “wake up” the flavor and release the oils in the zest. Trust me, it makes a difference! 

Once you combine the wet and dry ingredients, be careful not to over mix the batter or else you’ll wind up with dense muffins. 

Lastly, be sure to let the lemon poppy seed muffins cool completely before glazing them. If you try to glaze them while warm, it’ll slide right off! 

More Delicious Muffin Recipes!


Lemon Poppy Seed Muffins

Raised in the Kitchen - Carrian Cheney

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Best lemon poppy seed muffins ohsweetbasil.com

Lemon Poppy Seed Muffins

5 from 2 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12
These Lemon Poppy Seed Muffins are great for breakfast or brunch! The lemon really brightens the flavor and the glaze adds the right amount of sweetness.


For the Muffins

  • 2/3 cup granulated sugar
  • 1/4 cup lemon zest
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 3/4 cup sour cream (I used light sour cream)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter , melted and cooled (8 tablespoons)

For the Icing

  • 1 cup confectioner's sugar
  • 2-3 tablespoons lemon juice (fresh)


  • Preheat oven to 400 degrees F.
  • Spray muffin tin with nonstick cooking spray.
  • In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong.
  • Whisk in the flour, baking powder, baking soda, salt and poppy seeds.
  • In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
  • Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!
  • Divide the batter evenly among the muffin cups.
  • Bake 18-20 minutes.
  • Transfer pan to a cooling rack.  Cool 5 minutes then remove from pan.
  • Cool completely, then glaze with icing.


  • There apparently was a note to try adding a dollop of blueberry jam in the middle before baking, but I didn't have any so I didn't.
muffins can be frozen for up to 3 months
Nutrition Facts
Lemon Poppy Seed Muffins
Amount Per Serving (1 g)
Calories 274 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 55mg18%
Sodium 96mg4%
Potassium 131mg4%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
Vitamin A 364IU7%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I gave it five stars even before baking because I know these are gonna be good. I just wanted to let you know that when you go to print a copy of the recipe, and you hit the “include photo“, the photo does not pop up on the screen so we don’t get to print the photo along with the recipe.

    • Reply
    • Thank you so much Judy! I’ll look into that problem with the photo.

      • Reply
  • Can you give the yield for this recipe please?

    • Reply
  • I am just now reading this delicious Lemon Poppy Seed Muffin recipe. 400 degree oven seems so hot, I am worried they will burn on the bottom before they are done in 20 minutes. I see the Carrot Cake Muffins bake at 375 degreees.

    • Reply
    • Hi Julie, it is in fact a 400 degree oven. Many other muffins range between 350-450 and this one happens to be a middle child, much like myself. 😉

      • Reply
  • I don’t see where the poppy seeds are added in the recipe. Also for the lemon juice, do we remove 2-3 TB lemon juice from the squeezed lemon, or get that from another lemon? Any guess how much lemon juice goes into the muffin? I got about 1/4 cup but not sure if I take out the juice for the glaze from this. Thanks

    • Reply
    • Hi Laurel, yes 1/4 is about right though sometimes it’s just under and that’s ok too. I’ve added that to the recipe. The 2-3 Tablespoons is in addition to the 1/4 cup. 🙂

      • Reply
      • Thanks. When do we add the poppy seeds? Could you include that in the directions. Thanks.

      • Ack! I think I deleted it. It’s in there!

  • Gotta love those boys and the things they sign us up for! Well, I suppose it’s always with a good intention and hey – at least you had an excuse to try these muffins! Lemon poppy seed is my favorite!

    • Reply
    • Right? Oh, men…

      • Reply
  • These muffins look to die for, I am drooling over that glaze!

    • Reply
  • Oh that dripping glaze is KILLING me! It looks divine! I have a bunch of meyer lemons, so I think these muffins needs to happen ASAP.

    • Reply
    • Aren’t meyer lemons the best?!

      • Reply
  • Ha! Love that your hubby signed y’all up to bring muffins & mentions it the night before. Lol! These look amazing and that simple icing dripping down them looks to die for! LOVE!

    • Reply
    • Yes, he has learned his lesson now 😉

      • Reply
  • Beautiful muffins!! Love that glaze!!! 🙂

    • Reply
    • Thanks, lady!

      • Reply
  • You know I am digging the lemon in this!!! So gorgeous – wish we were partying in person!

    • Reply
  • These look super delish. If a muffin has frosting, I’m in 😉

    • Reply
    • Right?! It’s like the best start to a morning

      • Reply
  • These are so pretty! Love anything with lemon! xoxo

    • Reply
    • Me too! It’s my fave!

      • Reply
  • That glaze is just calling to me… love how delicious these muffins look!

    • Reply
    • I love a good glaze!

      • Reply
  • Carrian! These are perfect in every way. I’m such a sucker for citrus and lemon poppyseed muffins are the epitome of citrus desserts in my book! Thank you so much for this baby shower. It was such a happy surprise to wake up to! You are amazing. P.S. I think that’s hilarious that your husband signed you up to make something. That’s totally something my husband would do to. 🙂 Thank you again for everything!

    • Reply
    • Oh I just hate that! I had no plans to make anything at all! Hahah! Next time he does it I’m going to go buy fried chicken and dump it on a platter. haha!

      • Reply
  • That drippy glaze looks sooo good! I need to try sour cream in muffins. I always use Greek yogurt because it’s always around but sour cream sounds even better. 🙂

    • Reply
    • Thanks Erin!!

      • Reply
  • I totally agree, these are great muffins! Glad you enjoyed them!

    • Reply
  • I've made these before, they are tasty! We missed you on Friday, we should get together another time!

    • Reply
  • These look so good with the icing dripping on the plate. I think I would want to lick the plate too!

    • Reply

Cozy Christmas Movie & Snack Nights 🎥🎄