Description
Soft, bakery-style lemon poppy seed muffins with a bright citrus flavor and a sweet lemon glaze on top. Perfectly moist with a tender crumb and a lightly crisp dome.
Ingredients
- 2 cups flour (or 2–1/2 cups if spooned and leveled, or 325 g)
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1–1/2 cups sour cream or whole milk Greek yogurt
- 1 cup granulated sugar
- 1/2 cup oil
- 2 large eggs
- Zest and juice of 1–2 lemons (about 1-1/2 tablespoons zest and 3 tablespoons juice)
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 425°F and line a 12-cup muffin pan with liners. Line a baking sheet with parchment paper and place the muffin pan on top.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate large bowl or measuring jug, whisk together sour cream (or yogurt), sugar, oil, eggs, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the muffin cups, filling them to the top.
- Bake at 400°F for 6 minutes (after reducing temperature from 425°F), then without opening the oven door reduce heat to 350°F and bake for an additional 15–20 minutes, until a toothpick comes out clean or with a few crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar with 2–3 tablespoons lemon juice to form a thick glaze. Spread over cooled muffins and allow to set before serving.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Greek yogurt can be used instead of sour cream for a slightly tangier flavor.
- Start with less lemon juice in the glaze and add more gradually for desired consistency.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen without glaze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
