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



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


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.



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