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Lemon poppy seed muffins on a table

Lemon Poppy Seed Muffins

These lemon poppy seed muffins bake up beautifully every time and never dry. They are fresh, easy to make, and bursting with flavor!
Course Bread
Cuisine American
Keyword Lemon Poppy Seed Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 288kcal
Author Erica Walker


For the icing:


  • 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 egg, 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.


Calories: 288kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 284mg | Potassium: 182mg | Fiber: 1g | Sugar: 23g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg