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.
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.
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
- Poppy seeds
- Sour cream
- 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:
- Whisk together the wet ingredients in one bowl, and the dry in another.
- Combine the ingredients and stir until just combined.
- Spoon the muffin batter into 12 prepared muffin cups.
- Bake 18 to 20 minutes.
- 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.
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!
- Best Blueberry Muffins
- Costco Copycat Pumpkin Crumb Muffins
- Blackberry Pie Muffins
- Double Chocolate Zucchini Muffins
- Chocolate Chip Pumpkin 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
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
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.