Lemon Poppy Seed Muffins

Homemade Lemon Poppy Seed Muffins are full of citrus flavor and have the perfect balance of sweetness and tanginess! Made with fresh lemon juice, lemon zest, and crunchy poppy seeds, these soft and moist bakery-style muffins are ideal for breakfast, brunch, or a light snack. A hint of vanilla and a fluffy texture make these easy lemon muffins irresistible. Drizzle with a sweet lemon glaze for an extra lemony sweetness! Perfect for spring and summer baking or any time you crave a refreshing lemon treat. 🍋

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Helpful Items For This Recipe:

Hand Mixer

Poppy Seeds

Muffin Tin

Cooling Racks

Cupcake Liners

Thanks For Your Support!

Did you try these Lemon Poppy Seed Muffins? I’d love to hear how it turned out! Leave a comment below and let me know if you made any tweaks or have any questions. And if you loved this recipe, don’t forget to share it with friends or save it for later!”

FAQ’s:

1. Why do I need to wait for the melted butter to cool? If you add hot butter to eggs, they will start to cook and you do not want pieces of cooked egg in your muffins.
2. Why is it important for ingredients to be at room temperature? In this recipe I have stated for the eggs to be room temperature along with the sour cream, milk and the butter to be melted but cool to aid in not getting pieces of cooked egg. Room temperature ingredients give a better texture-gives a lighter and fluffier texture for baked goods. You do not want a lumpy and dense texture in these muffins.
3. Can I make these with a jumbo muffin pan? Yes, you will need to adjust the baking time by at least five minutes. Do a toothpick test.

Ingredients Needed For Lemon Poppy Seed Muffins:

• 2 3/4 cups flour fluff, scoop and level
• 1/2 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs room temperature
• 1 cup sour cream room temperature
• 2/3 cup milk room temperature 
• 1/2 cup butter melted and cooled
• 1 cup sugar
• 2 tbsp poppy seeds
• 1 tbsp lemon zest
• 3 tbsp lemon juice fresh
• 1 tsp vanilla extract
• 3/4 tsp lemon extract

Icing:

• 3/4 cup powdered sugar
• 1 tbsp lemon juice
• 1 tbsp milk
• 1/8 tsp lemon extract

How To Make Lemon Poppy Seed Muffins:

1. *Do ahead of time: place eggs, measured sour cream and measured milk on the counter to come to room temperature. Melt the butter and allow time to cool.
2. Heat the oven to 400℉.
3. In a mixing bowl with an electric mixer, blend the eggs slightly. 
4. Add sour cream, milk, cooled butter, sugar, lemon zest, lemon juice, vanilla extract and lemon extract. Mix well.
5. When mixed well, mix in flour, baking powder, baking soda, salt and poppy seeds, a little at a time.. Mix to just combined. Scrape down the sides as needed. Make sure there are no clumps of flour or poppy seeds in the mix.
6. Fill muffin tins with cupcake liners or spray the tin with on-stick cooking spray.
7. Fill the 18 muffin cups evenly with the batter.
8. Place muffin pans into the 400° oven and immediately reduce the heat to 375℉. Bake for 15-18 minutes-until toothpick comes out clean. Do not over bake. 
9. While muffins bake, make the icing. Combine the powdered sugar, milk, lemon juice and lemon extract. Stir to combine. Add more powdered sugar or lemon juice to get desired consistency.
10. Remove the muffins and cool on a cooling rack. When muffins have cooled a little, drizzle the lemon glaze over the top of each muffin. Serve and enjoy!

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Lemon Poppy Seed Muffins

An easy muffin recipe that is full of lemon flavor.

Course Breakfast

Cuisine American

Keyword Christmas Breakfast Recipes, Lemon Lovers, Lemon Poppy Seed Muffins, Muffin Recipes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 18

Author Sweeter With Sugar

Ingredients

• 2 3/4 cups flour fluff, scoop and level
• 1/2 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs room temperature
• 1 cup sour cream room temperature
• 2/3 cup milk room temperature
• 1/2 cup butter melted and cooled
• 1 cup sugar
• 2 tbsp poppy seeds
• 1 tbsp lemon zest
• 3 tbsp lemon juice fresh
• 1 tsp vanilla extract
• 3/4 tsp lemon extract

Icing:

• 3/4 cup powdered sugar
• 1 tbsp lemon juice
• 1 tbsp milk
• 1/8 tsp lemon extract

Instructions

1. *Do ahead of time: place eggs, measured sour cream and measured milk on the counter to come to room temperature. Melt the butter and allow time to cool.

2. Heat the oven to 400℉.

3. In a mixing bowl with an electric mixer, blend the eggs slightly.

4. Add sour cream, milk, cooled butter, sugar, lemon zest, lemon juice, vanilla extract and lemon extract. Mix well.

5. When mixed well, mix in flour, baking powder, baking soda, salt and poppy seeds, a little at a time.. Mix to just combined. Scrape down the sides as needed. Make sure there are no clumps of flour or poppy seeds in the mix.

6. Fill muffin tins with cupcake liners or spray the tin with on-stick cooking spray.

7. Fill the 18 muffin cups evenly with the batter.

8. Place muffin pans into the 400° oven and immediately reduce the heat to 375℉. Bake for 15-18 minutes-until toothpick comes out clean. Do not over bake.

9. While muffins bake, make the icing. Combine the powdered sugar, milk, lemon juice and lemon extract. Stir to combine. Add more powdered sugar or lemon juice to get desired consistency.

10. Remove the muffins and cool on a cooling rack. When muffins have cooled a little, drizzle the lemon glaze over the top of each muffin. Serve and enjoy!

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