Lemon Poppy Seed Muffins

The BEST Lemon Poppy Seed Muffins! These muffins are super moist and bursting with fresh lemon flavor. Enjoy them straight from the oven or topped with our sweet & tart lemon glaze. Guaranteed to be your new go-to recipe!

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Prep Time: 10

Cook Time: 20

Servings:

Calories: 414kcal

Author: Cathy Trochelman

Ingredients

Muffins

1 cup granulated sugar
1/2 cup milk
1/2 cup vegetable oil
1/2 cup butter melted
2 large eggs
2 Tablespoons lemon zest (zest of 2 lemons)
1/4 cup lemon juice (juice of 2 lemons)
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 Tablespoons poppy seeds
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream OR plain Greek yogurt

Lemon Glaze

1 cup powdered sugar
3-4 Tablespoons lemon juice

Instructions

Preheat oven to 375° F.
In a large mixing bowl, combine 1 cup sugar, 1/2 cup milk, 1/2 cup oil, 1/2 cup melted butter, 2 large eggs, 2 Tablespoons lemon zest, 1/4 cup lemon juice, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 2 Tablespoons poppy seeds. Stir by hand until mixed.
In a separate bowl, combine 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Add the flour mixture to the wet ingredients and stir by hand just until combined.
Gently fold in 1 cup sour cream and stir just until no white streaks remain.
Line 2 muffin tins (24 cups) with paper liners OR spray generously with cooking spray.
Using a cookie scoop or spoon, fill each muffin tin all the way to the top. (This recipe yields 12-14 muffins.)
Bake at 375° for 18 minutes, then check for doneness. *Muffins are done when a toothpick inserted in the center comes out clean. Return to the oven for up to 5 more minutes, just until done.
Remove muffins from the oven and let cool in the pan for 5-10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Once muffins are cool, make the glaze by combining 1 cup powdered sugar and 3-4 Tablespoons lemon juice in a small shallow bowl. Dip each muffin top into the glaze, then set on a wire rack to dry.

Notes

Pro Tips

Zest the lemons first, then cut in half and squeeze out the juice.

For big muffin tops, be sure to fill each muffin tin all the way to the top (and then some)

For best results, use a combination of butter and oil, NOT all one or the other. Using butter alone yields denser muffins. Using oil alone yields less flavorful muffins.
Don't over-bake. Ensure a moist muffin bottom by baking just until a toothpick inserted in the center comes out clean. (Don't wait for the tops to be golden brown!)

Storage Tips

Muffins can be stored in an airtight container at room temperature for up to 1 week. *To maximize freshness, add a paper towel to the container to soak up excess moisture.

Recipe Variations

- Substitute gluten free flour for all purpose (follow substitution instruction)

- Use almond extract in place of vanilla

- Add additional lemon zest or lemon extract for more intense lemon flavor

- Substitute Greek yogurt (plain, vanilla, or lemon) for the sour cream

- Add chopped nuts to the batter

- Top with vanilla glaze instead of lemon glaze

- Add additional poppy seeds and lemon zest to the glaze

Nutrition