Go Back
–+ servings
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are light, fluffy, and bursting with lemon flavor, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 190 kcal

Equipment

  • Muffin pan
  • Mixing bowls
  • handheld mixer
  • Whisk
  • Spatula

Ingredients
  

Dry Ingredients

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons poppy seeds

Wet Ingredients

  • 0.5 cups unsalted butter softened to room temperature
  • 0.5 cups granulated sugar
  • 0.25 cups brown sugar packed
  • 2 large eggs at room temperature
  • 0.5 cups sour cream or plain yogurt, at room temperature
  • 1.5 tablespoons lemon zest fresh
  • 3 tablespoons lemon juice fresh
  • 1.5 teaspoons pure vanilla extract
  • 0.25 cups milk any kind, at room temperature

Lemon Icing

  • 1 cups confectioners’ sugar sifted
  • 1.5 tablespoons lemon juice
  • 1 tablespoon milk any kind

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds together. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Add the eggs, sour cream, vanilla extract, lemon zest, and lemon juice. Beat on medium speed for 1 minute, then turn up to high speed and beat until combined.
  • With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
  • Spoon the batter evenly into each muffin cup or liner. Bake the muffins for 5 minutes at 425°F then reduce the oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.

Notes

For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword baking, breakfast, Lemon Poppy Seed Muffins, Muffins, snack
Tried this recipe?Let us know how it was!