Is it normal to be super-excited about muffins? Because I sooo am.

You guys; Me? Lemon Poppy Seed? Love affair? ➝ Totally unexpected. But ohhhhmygeez, I don’t even have words for how amazing these are. I ♡♡♡ them.

The other day I got an e-mail from a super-sweet reader named Bianca asking if I had any good lemon poppy seed muffin recipes, and being that I could only point her out to these healthified ones (also awesome, but not exactly the classic she was looking for), I knew something needed to happen. Now I’m pretty much forever indebted to her for inspiring these because they’re that crazy good.

Soft & fluffy, with pretty domed tops like any bakery-style muffin MUST have, plus intense lemon flavor, tons of poppy seeds studding every bite, and a sweet lemon glaze that sets the whole thing over the edge… that’s what I call muffin bliss. Even if you’re not big on lemon-y baked goods you gotta just trust me on this one; I’m honestly the last person who would be raving about anything like these and I’m definitely RAVING. Make them and rave with me :)

Glazed Lemon Poppyseed Muffins

Fluffy, bakery-style muffins with a big burst of lemon flavor, tons of poppy seeds, and a sweet lemon glaze drizzled on top.

Cook Time: 17 minutes
Total Time: 17 minutes
Yield: 12 muffins 1x

Ingredients

Scale

Lemon Poppy Seed Muffins

11 ⅝ ounces (2 ¾ cups, spoon and level) all-purpose flour
3 tablespoons poppy seeds
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
7 ounces (1 cup) granulated sugar
4 ounces (½ cup) salted butter, softened
1 tablespoon lemon zest
10 ⅝ ounces (1 ¼ cups) sour cream
2 ounces (¼ cup) freshly-squeezed lemon juice
2 eggs, room temperature*
2 teaspoons vanilla extract

Lemon Glaze

4 ounces (1 cup) confectioner’s sugar, sifted
2 ounces (4 tablespoons) salted butter, melted
2 tablespoons freshly-squeezed lemon juice
1 tablespoon lemon zest

Instructions

Lemon Poppy Seed Muffins

Preheat oven to 400ºF and grease or line a standard 12-cup muffin tin.
In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the sugar, butter, and lemon zest, wiping down bowl and beater as needed. Beat in eggs one at a time, until fully incorporated, again wiping down as needed. Beat in sour cream, lemon juice, and vanilla until smoothly incorporated.
Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Finish folding together by hand just until all ingredients are evenly combined.
Divide batter evenly between prepared muffin cups (note they will be very full and mounded in centers). Smooth out tops with a fingertip if needed.
Bake muffins in 400ºF oven for 7 minutes, and then reduce heat to 350ºF and bake another 10-13 minutes, until a toothpick inserted in center comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely before glazing.

Lemon Glaze

Combine confectioner’s sugar, melted butter, lemon juice, and lemon zest in a bowl and whisk together until smooth. Spoon onto muffins and allow to drizzle down sides. Let glaze set before serving.
Store muffins in an airtight container at room temperature.

Notes

*To quickly bring eggs to room temperature, place in a bowl and cover with warm water. Let sit 5-10 minutes before using.

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Comments

Cakespy says

July 16, 2015 at 7:13 am

These pictures give me the bright-eyed joy of coming across an unexpected lemonade stand. What wonderful-looking muffins!!

- alexandra says
  
  July 19, 2015 at 4:22 pm
  
  Aw thank you! ♡
  
Ilona @ Ilona's Passion says

July 17, 2015 at 9:52 am

I am pinning this muffins. Delicious Poppy seed and lemon, yum:)

- alexandra says
  
  July 19, 2015 at 4:22 pm
  
  Thanks Ilona! ♡
  
Rose says

January 08, 2017 at 10:49 am

The recipe makes 18-24 muffins. I was suspicious at the amount of flour, but went ahead anyway. I had to add milk or it would have been dough, not batter.

- alexandra says
  
  January 14, 2017 at 6:07 pm
  
  It definitely makes 12 muffins if you fill each muffin cup fully. You do fill them higher than you would with some muffin recipes, but because of the way the recipe is formulated, they rise without spreading too much, so it works out.

Glazed Lemon Poppy Seed Muffins