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close up view of glazed lemon poppyseed muffins on a wire rack with poppyseeds sprinkled over top.
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Moist Lemon Poppyseed Muffins with Lemon Glaze

Print Recipe
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!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

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

Serving: 1muffin | Calories: 307kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 184mg | Potassium: 71mg | Fiber: 1g | Sugar: 27g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
Course: Appetizer, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 307kcal