These lemon poppy seed muffins bake up beautifully every time and are never dry. They are fresh, easy to make, and bursting with flavor!
Lemon Poppy Seed Muffins
Lemon poppy seed muffins are the perfect muffin to complement Easter or Sunday brunch. They also make for a great breakfast side or a Springtime treat. They have a bright, tangy flavor that is sure to brighten your day.
How to Get Perfect Muffin Tops
I found this advice from our friend Lizzy at Your Cup of Cake. She is an excellent baker and knows all the fun baking tricks! She suggests adding a good amount of baking powder to the batter so the tops rise nicely (which is why we use a full tablespoon in this recipe). This trick works great and doesn’t alter the taste at all. She also suggests baking at a higher temperature to begin with so the muffin tops rise quickly and then reducing the temperature to allow the middle of the muffin to bake through without the outside edges getting too toasty.
Icing For Muffins:
The biggest debate when it comes to lemon poppy seed muffins is what kind of icing or glaze goes best over the top. I, personally, like a glaze without any other flavors added (as directed in the recipe below). Others prefer a lemon glaze. For this recipe I use a little milk with powdered sugar but if you want to give your icing a little more “zing”, replace the milk with lemon juice. For an almond glaze, prepare as directed below and add a little splash (about 1/4 tsp.) of almond extract.
Need More Lemon Flavor?
These muffins have a bright, lemon flavor but it’s not too overpowering. If you want muffins that have a good punch of lemon flavor, simply add an extra lemon or two (juice and/or zest) to the batter. As mentioned above, you can also use a lemon glaze instead of a plain glaze. Feel free to make your muffins as lemony and zesty as you’d like!
Additional Mix Ins
There are so many different ways you can add variety to this muffin recipe! Replace the poppy seeds with any of these different mix-in’s to your batter before baking:
- Blueberries (fresh or frozen)
- Cranberries (fresh or frozen)
- Raspberries (fresh or frozen)
- Lime juice/zest
- Shredded coconut
Tip: Remember to toss any berry add-ins with a little flour before folding in to prevent them from sinking to the bottom.
More Delicious Muffin Recipes:
How to Make Lemon Poppy Seed Muffins
- Preheat oven to 400-degrees.
- In a medium-sized mixing bowl, whisk together lfour, baking powder, baking soda, poppy seeds, and lemon zest. Set aside.
- In a large mixing bowl whisk together sugar and melted butter until well combined.
- Stir in almond extract, vanilla extract, sour cream, milk and juice from 1 lemon.
- Add flour and stir until all ingredients are just combnied (don't over mix). It's ok if it's a little lumpy (like pancake batter).
- Place baking liners in a muffin/cupcake pan. Using an ice cream scoop, scoop the muffin batter into each liner. The liner should be a little more than 3/4 of the way full.
- Bake at 400-degrees for about 8 minutes, you should notice the top of the muffins rising nicely.
- After 8 minutes, reduce heat to 350 for another 10-15 minutes or until edges become golden brown.
- Remove muffins from oven and allow to cool 5 minutes before icing.
For the icing:
- Stir milk and powdered sugar together until smooth. Add more milk (to thin) or powdered sugar (thicken) until you reach your desired consistency.
- After muffins have cooled for 5 minutes, use a pastry brush and brush glaze genersousy on each muffin.
- Allow muffins to cool completely before serving or until icing sets.