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side view shot of lemon poppy seed muffins covered in a glaze
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4.62 from 52 votes

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin. It's a super simple recipe and an easy breakfast your whole family will love!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: lemon poppy seed muffins
Servings: 12
Calories: 264kcal

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • lemon zest from 1 lemon
  • ¾ cup sugar
  • ½ cup butter melted
  • ¾ cup milk
  • 1 tablespoon lemon juice from 1/2 lemon
  • 2 tablespoon sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon poppy seeds

Lemon glaze

  • 1 cup icing sugar same as powdered sugar or confectioner sugar
  • 3 tablespoon lemon juice

Instructions

Muffins

  • Prep the oven and muffin pan: Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.
  • Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.
  • Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.
  • Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.
  • Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.
  • Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
  • Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

Lemon Glaze

  • Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.
  • Drizzle the lemon glaze over the cooled muffins and enjoy.

Notes

  1. As with any quick breads or other muffins, place them in a plastic bag, seal, and store at room temperature for up to 3 days. You can also individually wrap them in plastic wrap.
  2. To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

Nutrition

Serving: 1muffin | Calories: 264kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 121mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg