Lemon Poppy Seed Muffins

4.67 from 3 votes

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.

Prep Time25

Cook Time20

Total Time45

Course: 300 + Back to School Recipes Every Kid Loves, Over 100 Easter Recipes for Spring, Over 200 Favorite Easy Breakfast Recipes, Yeast Bread Recipes and Quick Bread Recipes

Cuisine: American

Keyword: bread, breakfast, lemon, muffin, poppy seed

Servings:

Author: Sweet Basil

Ingredients

For the Muffins

2/3 Cup Granulated Sugar
1/4 Cup Lemon Zest
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
1/4 Cup Lemon Juice
1 Stick Unsalted Butter melted and cooled (8 tablespoons)

For the Icing

1 Cup Confectioner's Sugar
2-3 Tablespoons Lemon Juice (fresh)

US Customary - Metric

Instructions

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.
2/3 Cup Granulated Sugar, 1/4 Cup Lemon Zest
Whisk in the flour, baking powder, baking soda, salt and poppy seeds.
2 Cups All-Purpose Flour, 2 teaspoons Baking Powder, 1/4 teaspoon Baking Soda, 1/4 teaspoon Salt, 2 Tablespoons Poppy Seeds
In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
1/4 Cup Lemon Juice, 3/4 Cup Sour Cream, 2 Large Eggs, 1 teaspoon Pure Vanilla Extract, 1 Stick Unsalted Butter
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.
1 Cup Confectioner's Sugar, 2-3 Tablespoons Lemon Juice

Notes

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