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5 from 2 votes

Lemon Poppy Seed Muffins

By Britney
Prep: 20 minutes
Cook: 16 minutes
Resting Time: 20 minutes
Total: 56 minutes
Servings: 12 muffins
lemon poppy seed muffins next to sliced lemons.
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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.

Equipment

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Ingredients 

  • 1 1/2 cups (300 g) Sugar
  • 3 tbsp Lemon Zest
  • 3 cups + 2 tbsp (398 g) All Purpose Flour
  • 3 tbsps Poppy Seeds
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 2/3 cup (148 g) Vegetable Oil
  • 2 large (100 g) Eggs, (room temperature)
  • 1 (18 g) Egg Yolk
  • 1/2 cup (120 g) sour cream, (room temperature)
  • 2 tbsps (30 g) Lemon Juice
  • 1 tbsp (15 g) Lemon Emulsion, (you can also use lemon extract)
  • 1 1/2 tsp (8 g) Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1 cup + 2 tbsp (270 g) Buttermilk, (room temperature)

Instructions 

  • In a large mixing bowl, combine sugar and lemon zest. Pinch the zest into the sugar with your fingers until it becomes fragrant and the sugar takes on a pale yellow color. Whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside. 1 1/2 cups Sugar 3 tbsp Lemon Zest 3 cups + 2 tbsp All Purpose Flour 1 tbsp Baking Powder 1/2 tsp Baking Soda 3 tbsps Poppy Seeds 1/2 tsp Kosher Salt
  • In a separate large bowl, combine vegetable oil, eggs, egg yolk, sour cream, lemon juice, vanilla extract, lemon emulsion, almond extract, and buttermilk. Whisk together until fully combined and smooth. 2/3 cup Vegetable Oil 2 large Eggs 1 Egg Yolk 1/2 cup sour cream 2 tbsps Lemon Juice 1 1/2 tsp Vanilla Extract 1 tbsp Lemon Emulsion 1/2 tsp Almond Extract 1 cup + 2 tbsp Buttermilk
  • Add the wet ingredients to the dry ingredients and whisk until just combined. Cover the muffin batter with plastic wrap and place into the refrigerator for 30 minutes.
  • While the batter is chilling, preheat the oven to 425 degrees F.
  • Grab a 12-cup muffin pan. Add the muffin liners to every other muffin cup - you should have 6 cups with the muffin liners with a space between each muffin - this lets the muffins rise higher. Fill the muffin cups with 1/3 cup of the batter - to the top. Fill the empty muffin cups with water, about 1/2 way up. This prevents the muffins from drying out and also prevents the pan from warping in the oven.
  • Let the muffins cool in the pan for 5 minutes, then remove and place onto a wire rack to cool completely.

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: 493kcal, Carbohydrates: 75g, Protein: 9g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 290mg, Potassium: 144mg, Fiber: 2g, Sugar: 27g, Vitamin A: 164IU, Vitamin C: 3mg, Calcium: 145mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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