Lemon Poppy Seed Muffins
Bake up a batch of these moist lemon poppy seed muffins in under an hour! This lemon poppyseed muffin recipe has a sweet lemon glaze that packs delicious citrus flavor in every bite.
Servings: 12 muffins
Calories: 448kcal
Equipment
- 12-cup Muffin Tin
- Muffin Liners
- Mixing Bowls
- Whisk
Ingredients
- 2 ¾ cups all purpose flour
- 3 tbsps poppy seed
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs (room temperature)
- 1 ½ cups sugar
- ½ cup vegetable oil
- ½ cup salted butter (melted)
- 1 ½ tsp vanilla extract
- ½ cup sour cream (room temperature)
- 2 ½ tbsps lemon juice
- 2 tbsp lemon zest
- ¼ tsp lemon extract
- ½ cup milk (room temperature)
Lemon Glaze
- 1 cup powdered sugar
- 1 tbsp butter (melted)
- 2 tbsps lemon juice
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In a separate large bowl, combine sugar and fresh lemon zest. Rub together, pinching the lemon zest and the sugar together. This gives the muffins a stronger lemon flavor. Then combine room temperature eggs, melted butter, oil, vanilla extract, sour cream, fresh lemon juice, vanilla extract, lemon extract, lemon zest and milk. Whisk together until all ingredients are fully incorporated.
- Fold the dry ingredients into the wet ingredients until just combined. Cover the bowl and allow the muffin batter to rest for 20 minutes in the refrigerator.
- Preheat the oven to 425 degrees F. Grab a 12-cup muffin pan. Add the muffin liners to every other muffin cup. Fill the muffin cups with ⅓ cup of the batter - to the top.
- Bake at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees F and bake for an addition 10-12 minutes, until a toothpick comes out clean from the center of a muffin.
- To make the glaze, mix together melted butter, lemon juice, and powdered sugar. Drizzle on top of the muffins and enjoy.
Notes
- Do not overmix your batter. Mix batter until just combined to avoid tough muffins.
- Use fresh lemons for the lemon zest and lemon juice. If you can find meyer lemons, I recommend using those as they have the best flavor!
- The secret to the best homemade muffins is to let the batter rest for at least 15-20 minutes. This allows the flour in the batter to absorb the moisture, yielding a fluffy tender muffin that has those sky high domes like a bakery muffin!
- If you don't have fresh lemons for zesting, you can use store bought lemon juice. Just be sure to add an extra teaspoon of lemon juice.
Nutrition
Calories: 448kcal | Carbohydrates: 59g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 337mg | Potassium: 97mg | Fiber: 1g | Sugar: 36g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 2mg