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Moist and tender lemon poppyseed muffins are my go-to for brunches or spring gatherings! They couldn’t be easier thanks to a couple of pantry staples, and are beloved by adults and children alike!
I’m a sucker for anything lemon poppyseed, especially when topped with this homemade lemon glaze. It tastes like concentrated lemonade and really makes the muffins extra special.
I made these for an Outdoor Reading Party this summer and everyone raved about them! Even kids went back for seconds and thirds. They’re pretty darn good, if I do say so myself.
If you love lemon, these Lemon White Chocolate Scones are absolutely addicting and have the same glaze.
These Lemon Blondies are a great option, too; chewy on the edges, soft in the middle, and covered with lemon glaze.
And if you’re obsessed with lemon poppyseed like me, you’ll definitely want to try this Lemon Poppyseed Granola. Incredible upgrade for your morning bowl of yogurt!
Key Ingredients for Moist Lemon Poppy Seed Muffins
Sour cream – Although you can use buttermilk or Greek yogurt, the dense richness of full-fat sour cream will ensure your muffins turn out super soft and tender every single time.
Lemon everything – For the best flavor, we’re using lemon juice, fresh lemon zest, and lemon extract. If you don’t have lemon extract, you can use vanilla extract but consider adding even more zest.
Oil – Compared to butter, oil-based muffin recipes are always soft and tender. I either use melted coconut oil or organic canola oil.
Blue poppyseeds – I used to think poppyseeds were kind of a scam. Did they even add any flavor? But really, they add this subtle nuttiness that really makes these muffins pop. Without it, they’re still delicious lemon muffins, but poppyseeds grounds the flavor.
Homemade lemon glaze – Sure, you can eat lemon poppyseed muffins without the glaze, but it adds so much more lemon flavor!
How to Make Lemon and Poppy Seed Muffins
Step 1: Set the oven heat to 400F. Line a muffin pan with 12 liners. In a medium bowl, whisk together the dry ingredients.
Step 2: In a large bowl, combine the wet ingredients minus the eggs (sour cream, oil, sugar, poppyseeds, lemon juice, lemon zest, and extract).
Step 3: Then, whisk in the eggs until incorporated.
Step 4: Stir in the flour, being careful not to overmix.
Step 5: Fill the muffin cups 2/3 of the way with the muffin batter. Bake in a preheated oven for 15-18 minutes or until fully baked inside. Remove from the oven and transfer the muffins to a wire rack as soon as you can. Whisk together the lemon glaze.
Step 6: Dip the muffins in the glaze or spoon some on top of each muffin. It will spill down the sides. Let the glaze set before moving and enjoy!
Storing Suggestions
Once the muffins have cooled and the glaze has set, store them in an airtight container at room temperature for 2-3 days.
Tips & Variations
- Ditch the poppyseeds. Prefer plain ol’ lemon muffins? They’re still totally delicious even without those little seeds.
- Fold in some fruit. Add some fresh blueberries or raspberries for an extra pop of freshness.
- Adjust the amount of poppyseeds. For these photos, I used 1 tbsp of poppyseeds in the batter. Since then, I’ve started using 2 tbsp for even more of that subtle poppy flavor.
More Muffin Recipes
- Lemon Lavender Muffins
- Strawberry White Chocolate Muffins
- White Chocolate Raspberry Muffins
- Blackberry Oatmeal Muffins
- Bakery Style Vanilla Muffins
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Moist Lemon Poppyseed Muffins with Lemon Glaze
Equipment
- 1 Stand mixer or hand mixer with a bowl
- 1 muffin pan
- 12 silicone liners or paper liners
Ingredients
Lemon Poppyseed Muffins
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup sugar
- 3/4 cup sour cream, or Greek yogurt or buttermilk
- 1 tbs lemon juice
- zest of 2 lemons, reserve a tiny bit for the glaze
- 1 tsp lemon extract
- 1/2 cup melted coconut oil, cooled; or vegetable oil
- 1.5 tbsp poppyseeds
- 2 large eggs, room temperature
Lemon Glaze
- 1 cup powdered sugar
- 2 tbs fresh lemon juice, plus the tiny bit of reserved lemon zest
Instructions
Preheat the Oven
- Preheat your oven to 400 degrees F. Line your muffin pan with silicone liners or paper liners.
Make the muffins
- Combine the dry ingredients (flour, baking powder, and salt) together in a small bowl. Sift the baking powder to ensure it doesn’t have any clumps.2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt
- In the bowl of a stand mixer, add sugar, sour cream, lemon juice, lemon zest, lemon extract, poppyseeds, and oil. Beat until incorporated.1 cup sugar, 3/4 cup sour cream, 1 tbs lemon juice, zest of 2 lemons, 1 tsp lemon extract , 1/2 cup melted coconut oil, 1.5 tbsp poppyseeds
- Add eggs and beat to combine.2 large eggs
- Gradually mix the flour mixture into the wet ingredients until just incorporated.
- Scoop your muffin batter into your muffin liners, filling them each approximately 2/3 of the way full.
Bake the Lemon Lavender Muffins
- Bake for 15-20 minutes in a preheated oven or until a cake tester comes out clean.
- Remove from oven and place on a wire rack to cool. If using silicone liners, remove the muffins from the liners.
Prepare the Glaze
- In a medium bowl, whisk the glaze ingredients together. Drizzle it over the top of each muffin or dip the muffins and let any excess drip off. Sprinkle lavender flowers over the glaze before it sets.1 cup powdered sugar, 2 tbs fresh lemon juice
Store
- Allow the muffin glaze to set completely before storing them in an airtight container.
Nutrition
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