Description
Delightfully moist and zesty Lemon Poppy Seed Muffins with a sweet lemon glaze. Perfectly balanced flavors of fresh lemon zest and juice combined with poppy seeds create a tender muffin, topped with a tangy lemon icing that adds a burst of citrus sweetness to every bite.
Ingredients
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1 and 1/2 Tablespoons fresh lemon zest
- 3 Tablespoons (45ml) fresh lemon juice
- 1 and 1/2 teaspoons vanilla bean paste
- 1/4 cup (60ml) milk (any kind), at room temperature
Lemon Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) milk (any kind)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners, then set aside to get ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. Set aside for later mixing.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed for about 3 minutes until the mixture is smooth and creamy. Scrape down the bowl’s sides and bottom as needed to ensure even mixing.
- Add Wet Ingredients: To the creamed butter and sugars, add the eggs, sour cream (or yogurt), vanilla bean paste, fresh lemon zest, and fresh lemon juice. Beat on medium speed for 1 minute, then increase to high speed and beat until combined. It’s normal if the mixture looks a bit chunky or curdled.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients and milk into the wet mixture. Beat until no flour pockets remain and the batter is smooth and uniform.
- Fill Muffin Pan and Bake: Spoon the batter evenly into each muffin cup or liner. Bake the muffins initially for 5 minutes at 425°F. Then, without removing them, reduce the oven temperature to 350°F (177°C) and bake for an additional 15 to 17 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Total baking time is around 20-22 minutes.
- Cool Muffins: Allow the muffins to cool for 5 minutes within the muffin pan, then transfer them to a wire rack to cool completely. This helps prevent sogginess and lets them firm up nicely.
- Prepare Lemon Icing: In a small bowl, whisk together the sifted confectioners’ sugar, lemon juice, and milk until smooth and well combined.
- Glaze the Muffins: Drizzle the lemon icing over the warm or cooled muffins. The icing adds a refreshing citrus sweetness that complements the poppy seed muffins perfectly.
- Store Leftovers: Cover any leftover muffins and store them at room temperature for up to 3 days or refrigerate them for up to 1 week to maintain freshness.
Notes
- For best results, ensure all dairy and eggs are at room temperature to help the batter combine smoothly.
- Do not overmix the batter once dry ingredients are added to avoid dense muffins.
- You can substitute sour cream with plain yogurt of the same quantity without affecting texture or taste much.
- Use fresh lemon zest and juice for the brightest citrus flavor.
- Check muffins a couple minutes before the minimum baking time to avoid overbaking and dry texture.
- Muffin liners are recommended for easier removal and less cleanup.
- Leftover muffins can be warmed slightly before serving for a freshly baked feel.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
