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Lemon Poppy Seed Muffins

Light, fluffy, and bursting with fresh citrus flavor, these easy Lemon Poppy Seed Muffins are the perfect way to start your day!
Course Breakfast
Cuisine American
Keyword lemon poppy seed muffins
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 muffins
Calories 282kcal
Author Blair Lonergan



  • ½ cup confectioners’ sugar
  • 1 ½ teaspoons lemon juice, or more to thin if necessary


  • Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners; set aside.
  • In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.
  • In a separate bowl, whisk together melted butter, granulated sugar, brown sugar, lemon zest and vanilla extract. Add eggs, whisk to combine. Add sour cream, whisk until smooth.
    Ingredients for the best lemon poppy seed muffin recipe
  • Add the wet ingredients to the dry ingredients. Using a wooden spoon or spatula, combine just until incorporated – do not over-mix.
    Process shot showing how to make lemon poppy seed muffins
  • Divide batter evenly among the prepared muffin cups, filling each cup almost to the top.
  • Bake for 5 minutes at 400°F. Without opening the oven, lower the temperature to 375°F and bake for 11-14 more minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.
  • Once the muffins are cool, prepare the glaze by whisking together the confectioners’ sugar and lemon juice (or milk). You want the glaze to be thick, but pourable. If it’s too thin, add more confectioners’ sugar. If it’s too thick, add a tiny bit more juice or milk, just until it reaches the desired consistency.
  • Drizzle over the muffins.
    Square close up side shot of a glazed lemon poppy seed muffin


  • When zesting the lemon, be sure that you’re only scraping off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Be careful not to grate any of the white pith from the fruit, because that is bitter and definitely not what you want in your muffins.
  • Use full-fat sour cream for a rich, moist muffin.
  • The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
  • Fill the muffin cups nice and full to give the muffins those nice domes and a high rise.
  • To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.


Serving: 1muffin | Calories: 282kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 240mg | Potassium: 146mg | Fiber: 1g | Sugar: 23g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg