Get the Recipe: Lemon Poppy Seed Muffins
Classic, delicious lemon poppy seed muffins, with a tender lemon-scented poppy seed muffin topped with a tangy lemon glaze.
Ingredients
- 2/3 cup white granulated sugar
- Zest of 1 lemon, about 1 Tbsp zest
- 2 cups all-purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup full-fat sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract, or vanilla bean paste
- Juice of 1 lemon, about 3 Tbsp
- 2 Tablespoons poppy seeds
- 1/4 cup vegetable or canola oil, or similar neutral-tasting oil
- 1/4 cup butter, melted and cooled
Glaze
- 1 cup icing/confectioners’ sugar
- 2-3 Tablespoons lemon juice
Instructions
- Preheat the oven to 400F (regular setting/not convection/fan-assisted) with the rack in the middle of the oven. Line 9 muffin cups with paper liners (greasing is also an option if paper liners are unavailable).
- Add the sugar and lemon zest to a large bowl. In a large bowl. Using your fingertips rub the zest into the sugar until the sugar is moistened from the zest. Add in the flour, baking powder, baking soda and salt and whisk to combine.
- In another bowl, whisk together the sour cream, eggs, vanilla, lemon juice, poppy seeds and oil together until well blended. Add the melted butter, ensuring that it has cooled so it doesn't cook the egg in the batter. Whisk in the butter.
- Add the liquid ingredients to the flour mixture and using a spoon or spatula stir together just until the flour is no longer visible. A few lumps are fine and would be preferable to over-mixing the batter. Divide the batter evenly among the muffin cups.
- Bake for 18 to 20 minutes or until the tops are golden and a tester inserted into the center of the muffins comes out clean. Remove from the oven and allow the muffins to sit in the muffin tin for 5 minutes, then remove them to a cooling rack to cool completely before icing them.
- To make the icing: Put the icing/confectioners’ sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a bit at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely.
Notes
Tips!
You can use all melted butter or all vegetable oil if you prefer.
Full-fat sour cream is recommended for the most moist muffins. Full-fat Greek yogurt could be substituted, but it is lower fat and it will have an impact on the moistness and shelf-life of the muffins.
Be careful reducing the sugar. Sugar in baked goods is about more than sweetening. It contributes to the moistness, colour and shelf-life as well.
Be sure to read the notes above this Recipe Card, for more tips on making these muffins, including substitution suggestions. You'll also find step-by-step photos there, that you might find helpful.
Serving: 1muffin, Calories: 322kcal, Carbohydrates: 51g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 66mg, Sodium: 160mg, Potassium: 179mg, Fiber: 1g, Sugar: 29g, Vitamin A: 337IU, Vitamin C: 1mg, Calcium: 99mg, Iron: 2mg
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