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.

Lemon Poppy Seed Muffins {gluten-free option}

Glazed Lemon Poppy Seed Muffins {gluten-free option}

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

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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

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Lemon Poppy Seed Muffins

2 3/4 cups, spoon and level (11 5/8 ounces) all-purpose flour (or use a gluten-free blend with xanthan gum)
3 tablespoons poppy seeds
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (7 ounces) granulated sugar
1/2 cup (4 ounces) salted butter, softened
1 tablespoon freshly-grated lemon zest
1 1/4 cups (10 5/8 ounces) sour cream
1/4 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

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Instructions

Lemon Poppy Seed Muffins

Preheat oven: Preheat oven to 400ºF and grease or line a standard 12-cup muffin pan.
Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
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.
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.
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.
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

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.
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.