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You are here: Home / Breakfast / Muffins / Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

May 25, 2020 By Sam 18 Comments

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Lemon poppy seed muffins

Lemony, buttery, and pillowy-soft, these Lemon Poppy Seed Muffins are loaded with natural lemon flavoring, peppered with poppy seeds, and then finally drizzled with a sweet lemony glaze. No mixer required and ready in 30 minutes, this recipe is super simple and includes a how-to video! 

Muffin with bite out of it on gold cooling rack

Today I’m sharing a perfected version of my lemon poppy seed muffins. I’ve been going back through some of my oldest recipes and re-testing and tweaking them to perfection (remember my strawberry cake!), and this recipe was originally shared over four years ago. While the original muffins were tasty, a little tweaking was in order and I’m seriously so excited about these super soft, fluffy, and lemony muffins. 

Also, who couldn’t go for something bright sunny and cheerful right now? This recipe is low maintenance and ready in 30 minutes, which is especially nice if your 6 month old isn’t sleeping very well and you’re as sleep deprived as I am (I tried to put the toaster away in the refrigerator this morning). I think you’re going to love this recipe, whether you currently have as many bags under your eyes as I do or not.

Oh, and if you watch the video (in the recipe card), let me just apologize in advance for my extreme over-use of the word “super”. I’m going to blame that one on being tired, too 😅

Ingredients

What You Need:

  • Flour. Use all-purpose (often called “plain” flour outside of the US). Self rising flour will not work with this recipe. 
  • Sugar. Just granulated. Since I wanted light and fluffy muffins, I opted to avoid brown sugar, which would not only bully the lemon flavor a bit but would also weigh down the muffins.
  • Baking powder & baking soda. We’re using these two leaveners in conjunction for tall, fluffy muffins with big muffin tops. The baking powder helps the muffins to puff and the baking soda reacts with the sour cream to also give these beautiful lemon poppy seed muffins a nice lift.
  • Corn starch. A secret ingredient that I love using in many of my recipes (like my “worst” chocolate chip cookies!), this helps keep the muffins soft and fluffy and gives them structure for those tall round muffin tops. If you don’t have it, you can substitute with an equal amount of additional flour (2 tablespoons), but the muffins won’t be as fluffy.
  • Butter. As with so many of my muffin recipes we melt the butter rather than cream it. This imparts a nicer, more buttery flavor, and as a bonus there’s no need for an electric mixer. 
  • Sour cream. This adds to the tart flavor of the muffins and also helps to make them extra moist. We’re not using milk or buttermilk in the recipe so much of the moisture comes from the sour cream. You could substitute plain Greek yogurt for the sour cream if you’re out! 
  • Poppy seeds. Or else these would just be classic lemon muffins.
  • Egg. One large or extra large egg. Room temperature is preferred to encourage the ingredients to combine as nicely as possible.
  • Lemon. We’ll use the zest and the juice.
  • Lemon extract. The lemon itself doesn’t provide as much flavor as I would like, so to really help the lemon flavor pop I use a bit of extract
  • Vanilla extract. Just a tiny bit for some depth of flavor.

We’re also going to make a simple lemon glaze. This is optional but it really makes the lemon flavor really pop and adds some extra zing. You’ll need lemon juice, powdered sugar, and a splash of water. 

Note: This is just an overview of the ingredients chosen and why they are used. For full recipe with amounts and instructions, please scroll down to the video below. 

Muffin batter in glass bowl with scoop

Muffin batter in muffin tin

Tips

  • Fresh lemon juice is best. You can squeeze the lemon juice from the lemons that you use for the zest, just zest your lemons before squeezing!
  • When zesting your lemons, avoid the white papery layer just above the flesh of the fruit. This layer is known as the “pith” and it’s quite bitter (not sour/tart, which is the desirable flavor you’ll get from the zest).  Zest just until you see the pith and no further. You might remember that we discussed the importance of avoiding the pith in my lemon curd recipe.
  • This lemon poppy seed muffin batter is very, very thick. Don’t panic! It’s supposed to be this way.
  • Use an ice cream scoop with a lever to easily portion and distribute the muffin batter.
  • This recipe can make 12 muffins, but for BIG muffin tops I like to divide the batter into just 10 or 11 muffin cups. I have baking instructions in the recipe for ten or twelve muffins. 
  • If you don’t have paper liners, you can make homemade muffin liners using my tutorial or you can grease and flour the muffin cups or use a baking spray (make sure it’s one that is made with flour).

Bake at Two Temperatures

As with my chocolate chip muffins and banana muffins, I bake these lemon poppy seed muffins on two temperatures. This is one of my favorite techniques for soft muffins with big fluffy muffin tops.

We start baking on a high temperature (425F) to help give the muffins a nice lift, then drop the temperature so the muffins can finish baking through without becoming dry or crumbly. Do not open the oven door when you drop the temperature. It’s embarrassing, but I have to put a post-it note on my oven to remind me not to do this, especially in my current sleep-deprived state.Drizzling icing on lemon poppy seed muffin

Storing

Store lemon poppy seed muffins in an airtight container at room temperature for up to 3 days. They may also be frozen in an airtight container for several months. 

More Recipes You Might Like: 

  • Scones
  • Blueberry Muffins
  • Crepes
  • Homemade Waffles

Enjoy! 

fluffy interior of lemon poppy seed muffin

Lemon Poppy Seed Muffins

These sunny, fluffy lemon poppy seed muffins are soft and perfectly flavored. Top them off with a sweet/tart lemon glaze! Recipe includes a how-to video!
4.5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: lemon poppy seed muffins, muffin recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 276kcal
Author: Sam Merritt

Ingredients

  • 1 ¾ cup all-purpose flour 220g
  • ¾ cup granulated sugar 150g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons cornstarch
  • 1 Tablespoon poppy seeds
  • ½ teaspoon salt
  • ¾ cup sour cream 180g
  • ½ cup unsalted butter, melted (113g)
  • 1 large egg
  • 2 Tablespoons lemon zest¹
  • 2 Tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract optional

GLAZE

  • 1 ¼ cup powdered sugar 160g
  • 1 ½ Tablespoons lemon juice
  • 1 ½ teaspoons water plus more as needed

Recommended Equipment

  • Mixing bowls
  • Muffin tin

Instructions

  • Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make your own parchment paper liners).
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt.
  • In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using).
  • Add the wet ingredients to dry ingredients and use a spatula to gently stir together until just combined (don’t over-mix or your muffins will be dense and dry). The muffin batter will be very thick, this is normal!
  • Evenly divide batter into prepared muffin tin (for tall muffins with big muffin tops like in the photos, only divide into 10 or 11 cavities rather than all 12) and transfer to 425F (220C) preheated oven. Bake for 8 minutes and then, without opening the oven door or removing the muffins, reduce heat to 350F (175C) and bake another 5-6 minutes if baking twelve muffins and 7-8 minutes if baking ten muffins, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow to cool before drizzling with glaze.

GLAZE

  • To prepare glaze, whisk together powdered sugar, lemon juice, and water until proper consistency is reached (not too runny, stiff but thin enough to drizzle). Drizzle over cooled muffins. Allow glaze to harden a bit before serving.

Notes

¹When zesting your lemon, don’t zest too deep into the white papery “pith” or your muffins will be bitter.

Nutrition

Serving: 1muffin | Calories: 276kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 118mg | Fiber: 1g | Sugar: 25g | Vitamin A: 346IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

This post was originally published March of 2016. I have improved and updated the recipe and the photos and added a video. One of the original photos can be seen below.

stack of three mini Lemon Poppyseed Muffins

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Filed Under: Breakfast, Muffins Tagged With: easy, lemon, muffins

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Comments

  1. Maria Ojeda says

    January 14, 2021 at 1:04 am

    Can I use meyer lemons? If so, should I adjust the amount of lemon juice?

    Reply
    • Sam says

      January 14, 2021 at 9:31 pm

      Hi Maria! You can use the meyer lemons without any other alterations, but just know that the flavor will be milder. 🙂

      Reply
  2. Jade says

    November 21, 2020 at 6:56 am

    Hi Sam ! 🙂 🙂

    I’m sure this recipe is amazing that’s why I’m using your recipes for a friend’s bridal shower.

    I just wanted to find out if I can use the same recipe to make mini muffins instead ?

    Thank youuu

    Reply
    • Sam says

      November 21, 2020 at 9:15 pm

      Hi Jade! This recipe should work just fine as mini muffins, the baking time will definitely need to be reduced. To keep things simple with this reduced time I would probably just bake on one temperature, I would do 375F/190C. Having not tried it I would estimate they’ll need about 11-13 minutes but that is just a guess so keep an eye on them. I hope you and your friend love the muffins! 🙂

      Reply
  3. Elizabeth says

    September 21, 2020 at 4:46 am

    5 stars
    Wow! I was not expecting this recipe to be so good! I found you on Youtube and decided to try this, and the video was very helpful. Thank you so much 🙂

    Reply
    • Sam says

      September 21, 2020 at 4:40 pm

      I’m so glad you enjoyed them, Elizabeth! I hope you love everything you try. 🙂

      Reply
  4. Judy says

    July 20, 2020 at 11:53 am

    Can I use this recipe and make a loaf cake instead? I am a huge fan of your recipes, thank you so much for sharing.

    Reply
    • Sam says

      July 20, 2020 at 4:42 pm

      Hi Judy! I haven’t tried it! I think it could work, but make sure not to overfill the pan. 🙂

      Reply
  5. Mandy says

    June 15, 2020 at 5:01 pm

    3 stars
    I made this yesterday for my grandkids . They tasted ok, and although the cupcakes rose well , they were a little dense. Not sure what went wrong

    Reply
    • Sam says

      June 16, 2020 at 1:03 pm

      Hi Mandy! I’m sorry they were so dense. It’s very easy to over-mix a muffin batter and that makes the muffins dense. That’s my best guess as to what happened here. 🙁

      Reply
  6. Patti says

    June 6, 2020 at 11:06 pm

    5 stars
    Absolutely amazing recipe. I shared them with my in-laws and they asked to take the rest of them home. I did make them with Bob’s 1-1 Gluten Free Flour and they turned out terrific. Thank you Sam!

    Reply
    • Sam says

      June 8, 2020 at 11:04 am

      I am so glad you enjoyed them so much, Patti! 🙂

      Reply
  7. Mary J Danner says

    May 27, 2020 at 4:06 pm

    How long is the batter to rest?

    Reply
    • Sam says

      May 28, 2020 at 12:50 pm

      Hi Mary! There’s no need to rest the batter here. 🙂

      Reply
  8. Richard and Gloria Hyland says

    May 25, 2020 at 6:15 pm

    Sounds yummy~ Can’t wait to try!!!! G

    Reply
    • Sam says

      May 25, 2020 at 7:02 pm

      Enjoy! <3

      Reply
  9. KAY says

    May 25, 2020 at 11:35 am

    5 stars
    These are wonderful!!! Loved your tip about letting the batter rest, it does make a difference…been following your recipes for awhile now and you are becoming my “go to”..I am a 68 year old typical Jewish Grandma who cooks with my precious Grandaughters. Love to hear about and see pictures of that BABY…how precious and I bet his Grandma’s just adore him too!!!

    Reply
    • Sam says

      May 25, 2020 at 8:54 pm

      You are so sweet, Kay! I am so thrilled to hear you are enjoying the recipes. I’ll be posting more pics of Luke soon, and yes his grandmas are obsessed! He’s the first grandbaby on both sides so it’ll be a challenge to make sure he’s not spoiled 😂

      Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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