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    Home » Recipes » Muffins

    Published: Jan 27, 2021 by alexandra · This post may contain affiliate links

    Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Jump to Recipe
    Overhead view of muffins on mini plates, surrounded by fresh lemons and poppy seeds. Text overlay has recipe title.

    Trust me - you don't have to love lemon baked goods to love these glazed lemon poppy seed muffins. They're soft and fluffy, with perfectly domed bakery-style muffins tops and a bright burst of lemon flavor. And with an easy ingredient swap, they can be made gluten-free!

    Overhead view of muffins on mini plates, surrounded by fresh lemons and poppy seeds. this recipe

    I'm almost certain that my first experience with poppy seed muffins was of the jumbo Costco variety. You know the ones - huge and cake-like and probably packed with sugar. But with age comes wisdom, and I've found in my older years that homemade baked goods are almost always better than their store-bought counterparts. These lemon poppy seed muffins are certainly no exception. I've never been crazy about lemony sweets, so when I tell you they're good, they're good.

    But what's so great about them? Well, since you asked... they're soft & fluffy, with pretty domed tops like any bakery-style muffin must have, and a bright, intense lemon flavor. There's plenty of poppy seeds studding every bite, and a sweet lemon glaze on top that's certainly not mandatory, but makes for a little extra indulgence. If you're looking for extra-healthy lemon poppy seed muffins, this is not your recipe. BUT, if you're looking for muffins that'll rival anything you can get at Costco, a coffee shop, or otherwise, keep reading.

    Jump to:
    • Ingredients
    • Step-by-Step Instructions
    • FAQ
    • More muffin recipes
    • Recipe Card
    • 💬 Comments and Reviews

    Ingredients

    Here's what you'll need to make these muffins:

    • all-purpose flour (use a gluten-free blend with xanthan gum to make GF lemon poppy seed muffins)
    • poppy seeds - You can find these on the spice rack at your local grocery store
    • baking powder - A MUST for creating super-tall and domed muffin tops
    • baking soda
    • salt
    • granulated sugar
    • salted butter, softened to room temp
    • lemon zest - You can use a zester/grater to zest your lemons
    • sour cream (whole milk yogurt should also work in a pinch)
    • lemon juice, from freshly-squeezed lemons (fresh always tastes best!)
    • eggs, at room temp - You can put eggs in a small bowl filled with warm water to quickly bring them to room temperature
    • vanilla extract
    Overhead view of ingredients used to make muffins.

    And if you want to make the (technically optional, but highly recommended) lemon glaze to drizzle on top, you'll also need confectioner's/powdered sugar and melted butter.

    Step-by-Step Instructions

    Let's make some lemon poppyseed muffins, shall we?!

    Start by preheating your oven to 400ºF and prepping a standard 12-cup muffin tin by greasing it with cooking spray. Be sure to wipe off any excess cooking spray that might land on the top surface - we don't want any spreading muffins tops!

    Next, grab a medium sized mixing bowl and whisk together your dry ingredients - flour, poppy seeds, baking powder, baking soda, and salt. (A note on flour - make sure you measure it correctly. This is already a thick batter; adding too much flour would be a no-no.)

    Overhead process shot of dry ingredients being whisked together.

    In a second, larger bowl, add the sugar, butter, and lemon zest. Use an electric mixer to cream these ingredients together on medium speed. You're looking for the butter and sugar to clump together, which may take a couple of minutes of beating. They mixture will also start to stick to your beaters at this point, so be sure to scrape them down with a spatula as needed.

    Overhead view of butter and sugar creamed together in a bowl.

    Add the eggs and beat them in one at a time. The mixture should become smooth, thick, and fluffy.

    Overhead view of muffin batter after eggs have been beaten in.

    Next, add the sour cream, lemon juice, and vanilla extract, and mix those in on low speed just until everything is smoothly combined. The batter will be much more fluid at this point.

    Overhead view of liquid being mixed into muffin batter.

    Finally, add the dry ingredient mixture to your mixing bowl and mix together at low speed just until you only see a few streaks of flour left - we never want to overmix! Use a spatula to finish folding the ingredients together by hand. Like I said before, be aware that this is a thicc batter. That's how you get those extra-tall muffins!

    Overhead view of muffin batter being mixed.

    Once your muffin batter is made, divide it evenly between the 12 cups in your muffin tin. Each one should be full to the brim so that they bake up with sky-high domed tops. Bake the muffins at 400ºF for 10 minutes, and then reduce the temperature to 350ºF and bake for another 7-10 minutes. They should just be starting to turn golden on top, and a toothpick inserted into the center of one should come out clean. Let the muffins cool in the pan for about 10 minutes, and then move them to a wire rack to finish cooling completely before glazing.

    Overhead view of batter scooped into muffin tin.

    To make the glaze for these muffins, just whisk together powdered sugar, melted butter, lemon juice, and lemon zest until smooth. It should be thick but still fluid - if it looks too thick, add a little more lemon juice, and if it looks too thin, add a little more powdered sugar. Use a spoon to drizzle it over the cooled muffins. Are they dessert now? Still breakfast? I'll let you be the judge.

    Overhead view of lemon glaze being made.

    FAQ

    How should I store these muffins?

    These are best kept at cool room temperature if unglazed, but should be refrigerated if you decide to glaze them. Either way, keep them in a zip-top bag or other airtight container. If you do refrigerate them, I recommend letting them come to room temperature before serving.

    How long do these muffins keep?

    These keep well for about a week. Like all baked goods, the fresher the better.

    How do I make these lemon poppy seed muffins gluten-free?

    Just swap the all-purpose flour in this recipe for gluten-free all-purpose flour. Make sure the blend you use contains xanthan gum - most do.

    A muffin on a plate, with lemon slices, poppy seeds, and two bottles of milk in the background.

    More muffin recipes

    If fruit-forward muffins are your thing, here are a few more recipes you can try!

    • Easy Apple Cinnamon Muffins (gluten-free option)
    • Blueberry Jam-Swirled Buttermilk Muffins
    • Spiced Pear Muffins with Cinnamon-Pecan Crumb Topping {gluten-free option}
    • Lightened-Up Orange Chocolate Chunk Cacao Nib Muffins
    Overhead view of four muffins on a plate, surrounded by fresh lemons and poppy seeds.
    Print

    Recipe Card

    Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Overhead view of four muffins on a plate, surrounded by fresh lemons and poppy seeds.
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 8 reviews

    Fluffy, bakery-style muffins with a big burst of lemon flavor, tons of poppy seeds, and a sweet lemon glaze drizzled on top. These can easily be made gluten-free!

    • Author: Alexandra
    • Prep Time: 20 minutes
    • Cook Time: 17 minutes
    • Total Time: 37 minutes
    • Yield: 12 muffins 1x
    • Category: muffins
    • Method: baking
    • Cuisine: American
    • Diet: Gluten Free

    Ingredients

    Scale

    Lemon Poppy Seed Muffins

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

    Lemon Glaze

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

    Instructions

    Lemon Poppy Seed Muffins

    1. Preheat oven: Preheat oven to 400ºF and grease or line a standard 12-cup muffin pan.
    2. Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
    3. Mix the wet ingredients: 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, scraping down the bowl and beater as needed. Beat in eggs one at a time, until fully incorporated, again scraping down as needed. Beat in the sour cream, lemon juice, and vanilla until smoothly incorporated.
    4. Combine: 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 - the batter will be thick.
    5. Fill the muffin tin: Divide batter evenly between the prepared muffin cups (note they will be very full and mounded in centers). Smooth out tops with a fingertip if needed.
    6. Bake: Bake muffins at 400ºF for 10 minutes, and then reduce heat to 350ºF and bake another 7-10 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool muffins in pan for about 10 minutes, and then transfer to a wire rack to cool completely before glazing.

    Lemon Glaze

    1. Prep the glaze: Combine confectioner's sugar, melted butter, lemon juice, and lemon zest in a small mixing bowl and whisk together until smooth. The glaze should be thick and opaque, but still fluid - add more confectioner's sugar or lemon juice as needed to achieve the correct consistency.
    2. Drizzle: Spoon glaze onto muffins and allow to drizzle down sides. Let set before serving. Muffins can be stored in an airtight container, and should be kept refrigerated if glazed.

    Equipment

    Electric Mixer Product Image

    handheld electric mixer

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    Muffin Pan

    muffin pan

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    turquoise zester/grater

    zester

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    Notes

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

    Keywords: lemon poppy seed muffins, gluten-free lemon poppy seed muffins, glazed lemon poppy seed muffins, lemon poppy seed muffins with sour cream

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    If you like this recipe, it'd make my day for you to leave a rating and review below. I also love seeing reader photos on Instagram, so be sure to post a photo of your muffins there; tag me so I can re-share!

    Ready for dessert now? Try my gluten-free Lemon Meringue Pie Cupcakes!

    This post was originally published in 2015. It has since been updated with new content and photos, as well as some minor recipe adjustments.

    Digiprove sealCopyright protected by Digiprove © 2015

    More Muffin recipes

    • Ultimate Double Chocolate Muffins (gluten-free option)
    • Gluten-free banana chocolate chip muffins with streusel
    • Peanut Butter Banana Chocolate Chip Muffins {gluten-free, dairy-free, refined sugar-free}
    • Cinnamon-Swirl Coffeecake Muffins {gluten-free}

    Reader Interactions

    Comments

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    1. Lucy says

      November 06, 2021 at 2:16 pm

      so good they taste old fashioned!!!

      ★★★★★

      Reply
    2. Janice Key says

      February 23, 2021 at 5:22 pm

      What adjustments would you make for high altitude? I live at Lake Tahoe and need to alter everything I bake.

      Reply
      • alexandra says

        February 24, 2021 at 8:44 am

        Hi Janice,

        I don't have much experience with high-altitude baking so rather than me guessing, I'd suggest following whatever guidelines you normally use to tweak recipes for your purposes. King Arthur has some basic guidelines you can follow, but I suspect you may already know what tends to work best for you! I'm sorry this answer isn't more helpful, but feel free to email me if you need anything else!

        Reply
    3. Linda Kaufman says

      February 17, 2021 at 8:37 am

      These muffins are excellent- the sort of moist and dense crumb I love in a bakery creation.
      My husband has asked for these so many times, that for a change, I kept to your basic recipe (perfect!), but omitted the poppy seeds and added orange zest and 2 cups of whole cranberries. Baked in large size muffin tin perfectly and just like the bakery's goodness.
      I can see your recipe baking up nicely in a bundt pan too.
      Thank you so much for this one.

      Reply
      • alexandra says

        February 17, 2021 at 8:43 am

        Your cranberry orange variation sounds delicious! Thank you so much for taking the time to leave this comment; I so appreciate it!

        Reply
    4. Alex says

      February 03, 2021 at 9:49 pm

      I love poppyseed in everything especially in muffins. This post reminds me of some of the bakeries I visited in Austria. They make lots of varieties with poppyseeds.

      This looks like a great combination! I can’t wait to try some. Awesome job!

      ★★★★★

      Reply
    5. Sandra says

      February 03, 2021 at 8:35 pm

      First of all i like how you laid out the ingredients one must have to prepare these. Just as I suspected, my mom did as well. She immediately went to get some poppy seeds and we were ready to begin! Wow, these were so very good, I can’t explain how much we are enjoying them. Enough to share, too! We are grateful!

      ★★★★★

      Reply
    6. Charla says

      January 28, 2021 at 1:14 pm

      Oh yum! These muffins looks stellar and love that there is a gluten free option.

      ★★★★★

      Reply
    7. Beth Sachs says

      January 28, 2021 at 1:01 pm

      These lemon muffins sound delicious. I love the addition of the poppy seeds.

      ★★★★★

      Reply
    8. Genevieve | Fitty Foodlicious says

      January 28, 2021 at 12:26 pm

      These lemon poppyseed muffins look amazing and super refreshing!

      ★★★★★

      Reply
    9. Tara says

      January 28, 2021 at 12:19 pm

      Lemon and poppyseed is such a wonderful combination! These muffins look absolutely amazing and I love that you included a gluten free option.

      ★★★★★

      Reply
    10. Andrea Metlika says

      January 28, 2021 at 12:07 pm

      Homemade muffins are the best and Lemon poppyseed is one of my favorites. Love the glaze on top too!

      ★★★★★

      Reply
    11. 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.

      Reply
      • 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.

        Reply
    12. Ilona @ Ilona's Passion says

      July 17, 2015 at 9:52 am

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

      Reply
      • alexandra says

        July 19, 2015 at 4:22 pm

        Thanks Ilona! ♡

        Reply
    13. 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!!

      Reply
      • alexandra says

        July 19, 2015 at 4:22 pm

        Aw thank you! ♡

        Reply

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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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