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Up close of lemon poppyseed muffins in red muffin liners

Lemon Poppy Seed Muffin Recipe

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Super moist and tender! These delicious muffins are perfect for a breakfast on the go.




2/3 cup sugar

1 lemon, zest and juice

2 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

2 tablespoons poppy seeds

3/4 cup sour cream

2 eggs

1 teaspoon vanilla

1/2 cup butter, melted


1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon milk


  1. Preheat oven to 400 degrees and line 12 muffins tins with paper liners.
  2. Mix sugar and lemon zest in a medium bowl. Rub them together between your palms until the sugar is coated in the oil from the lemon zest. Add the flour, baking powder and soda, salt, and poppy seeds. Mix together.
  3. Whisk together sour cream, eggs, vanilla, lemon juice, and melted butter until smooth. Make a well in the dry ingredients, add the wet, and use a rubber spatula to fold it together just until it comes together. Do not overmix or you will end up with dry, rubbery muffins.
  4. Divide the batter evenly between the 12 muffin tins and bake for 16-18 minutes, just until the tops are set and bounce back when lightly touched.
  5. Prepare glaze by mixing powdered sugar, lemon juice, and milk until smooth. Dip tops of hot muffins into the glaze, then set aside to cool completely before serving. Muffins store well in an airtight container for up to 5 days.


  • Serving Size: 1 muffin
  • Calories: 246
  • Sugar: 21 g
  • Sodium: 111 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 56 mg

Keywords: easy muffin recipe, breakfast on the go

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