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These Lemon Poppy Seed Muffins are the perfect combination of sweet and tart. A sweet tender muffin with a tart lemon glaze!
I am pretty much a sucker for anything that has lemon in it or poppy seeds so a Lemon Poppy Seed Muffin is a no brainer for me! A light lemon flavor with the crunch of poppy seeds covered in a nice lemon drizzle. Yum!
How to Make Lemon Poppy Seed Muffins
- Mix together wet ingredients in a bowl and dry ingredients in another bowl.
- Pour wet ingredients into dry and mix just until incorporated.
- Scoop batter into greased or lined muffin tips.
- Do not overbake muffins (the ones pictured probably baked a minute or too longer than they should have.)
After muffins have cooled, mix up glaze. Add enough milk to get a good drizzling consistency. It should flow easily. Use a fork or spoon to drizzle over the top of baked muffins.
How Thick Should Muffin Batter Be?
Muffin batter is meant to be thick. You should be able to stand a fork or spoon up in it. If you think it is too thin, add just a bit more flour.
A thicker, stiffer batter will give you a taller, puffy style muffin but you will still have a light and tender muffin.
Top Tips for Making Muffins
- Use room temperature ingredients, they will incorporate easier.
- Don’t over stir the batter. Stir just until all the ingredients are incorporated. Mixing your batter by hand makes easier to not over mix.
- Use a 1/3 cup measure or scoop to measure out your batter. It makes the perfect size muffin.
- Grease your muffin tin or use cupcake liners.
- Cool muffins in the pan for ten minutes and then remove to a cooling rack.
- Allow muffins to cool before drizzling with glaze.
We love lemon at our house, so make sure to check out more of our favorite lemon recipes:
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Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Lemon Poppy Seed Muffins
Ingredients
- 1 3/4 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 3 Tbsp poppy seeds
- 1 Tbsp grated lemon zest
- 1 cup sour cream or plain Greek yogurt
- 1 egg
- 1/3 cup butter melted
- 2 tsp vanilla
Glaze:
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
- 1/2 tsp vanilla
Instructions
- Add together flour, baking soda, salt, sugar, poppy seeds and lemon zest in a bowl
- In another bowl combine sour cream, egg, melted butter and vanilla. If using Greek yogurt, batter will be thicker.
- Add to dry ingredients and stir just until moistened
- Do not over stir
- Spoon batter into prepared muffins pans (creased or liners) Fill 2/3 full.
- Bake at 400 degrees for 12-15 minutes or until lightly brown
- Remove from pan and cool on rack
- Glaze
- Add together powdered sugar, lemon juice and vanilla in a bowl
- Stir until smooth
- Drizzle the glaze over top of muffins
Sheri says
We love Muffin Mondays!!! Thank you
Courtney@ Cooking Up A Family says
these look great!!
Avril says
How fun to meet some blogging followers! – precious and so sweet!
LOVE the looks of these muffins! I’m always attracted to anything with lemon in it and the fact that sour cream is in the recipe also pulls me towards this yummy recipe! 🙂
Melanie @ Finding Melanie says
Oh my goodness these sound absolutely delish!!! They don’t sound very difficult at all (this is a biggie for me!) Best of all, they can be tweaked with low fat versions of ingredients for a low cal option! Thanks for sharing these. I have been reading your blog for a long time and I have to say that I love it so much! Thanks for all you do.
CJ Thompson says
If you need someone to taste-test these… let me know!