Bursting with a lemony flavor, and topped with a tart lemon glaze, these muffins will hit the spot!
I love anything lemon, and these lemon poppy seed muffins are perfect for any lemon cravings I might have! I enjoy my muffin for breakfast with a cup of coffee, but they are good for any time of the day and with any drink you prefer. They can be enjoyed mid-afternoon as a snack or in the evening with a dollop of ice cream or whipped cream. These muffins would be great when you are hosting a brunch since they are easy and quick to prepare and people could serve themselves.
How easy are these Lemon Poppyseed Muffins?
The muffins are quick and easy to make – quicker than making a trip to the grocery store or bakery – and so much better! The muffins are slightly crispy on the outside, and very moist on the inside. They are bursting with a lemony flavor, and topped with a tart lemon glaze. You are sure to fall in love with these tangy and flavorful muffins!
2-1/2 teaspoons lemon extract can be used instead of the lemon zest.
If you don’t have a lemon, you can substitute 4 Tablespoons lemon juice, but fresh squeezed lemon is so much better because the flavor is fresh and more tangy and tart.
You can substitute the sour cream with Greek yogurt to add protein and extra moisture. The batter will be thicker with yogurt, more like a pound cake batter.
Fun variety to add!
Muffin batter can be sprinkled with sugar before baking to obtain a sugary crust on top when baked.
For a variety in your muffins, add one cup of blueberries to make delicious blueberry lemon poppy seed muffins.
This recipe makes jumbo size muffins. Can I make them smaller?
You can use regular or mini muffin tins! The regular size will make 24 muffins and the mini pan will make 48 muffins. The baking temperature should be 350 degrees and the baking time would be 14 to 16 minutes for the mini muffins, and 18-20 minutes for the regular size.
How do I store my muffins after they are cooked?
Store muffins at room temperature in an airtight container for up to 3 days or in the refrigerator for 7 days.
The muffins can be frozen up to 3 months in an airtight container or freezer bag. Defrost the muffins on the counter at room temperature; can be warmed in the microwave, air fryer or in the oven.
Why should I only use every other cup in the baking pan?
This insure the muffins will bake extra tall as the oven heat flows more evenly throughout the baking process.
Did you know?
During the European Renaissance, the fashionable ladies used lemon juice as a way to redden their lips!
- Flour, all-purpose
- Baking powder
- Sugar, granulated
- Butter, melted – you can substitute butter for margarine if you prefer, but butter is best. It is creamier, and fattier while will give your muffins a fluffier texture as well as provide more flavor.
- Milk – whole milk is best due to it’s fattier and thicker content.
- Sour cream – it’s best to not use a fat free or reduced fat sour cream as you will need that heavier thickness that comes in regular sour cream to provide a fluffiness to your muffins.
- “>poppyseeds I used!
- Powdered sugar
In a mixing bowl, combine the flour, baking powder, and salt.
In another mixing bowl, add sugar and butter. Whisk until sugar dissolves. Add lemon zest from one lemon and then the juice of one lemon. Mix.
Slowly incorporate wet ingredients into dry using a mixer. Once the batter is formed, fold in the poppyseeds.
Place your jumbo cupcake liners in a cupcake pan spacing them every other well. Spray liners. Fill liners 3/4 of the way with batter.
Cook at 400 for 15 minutes or until the center of the muffin is cooked. Use a clean dry toothpick to see if the center is cooked. Once muffins are cooked. Remove and let cool to touch.
While muffins are cooking, mix the zest and juice of one lemon with powdered sugar. Set aside.
Place muffins on a baking rack over a sheet pan. Drizzle icing over the muffins. Repeat two or three times using icing that fell through.