Description
Delicious lemon poppy seed muffins topped with a sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons poppy seeds
- ⅔ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ¾ cup sour cream or Greek yogurt
- ¼ cup milk
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
- 1–2 teaspoons milk (if needed for consistency)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until fully combined.
- In a separate bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers until the mixture is fragrant and evenly combined.
- In another bowl, whisk together the melted butter, eggs, sour cream, milk, lemon juice, and vanilla extract until smooth and well blended.
- Pour the wet mixture into the dry ingredients. Gently fold the batter together with a spatula just until combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Stir in the lemon zest and add milk as needed to reach a pourable consistency.
- Once the muffins are fully cooled, drizzle the lemon glaze evenly over the tops of the muffins.
Notes
- This recipe can also be made with Greek yogurt for a tangier flavor.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg