Lemon Poppy Seed Muffins

03.02.2014

Here’s breakfast at it’s best – or at least close to it! I absolutely love poppy seed muffins, both lemon and almond poppy seed. I already have an almond poppy seed muffin recipe posted so I think it’s due time for the lemon.

Lemon Poppy Seed Muffins | Cooking Classy

These muffins are abundantly bursting with fresh lemon flavor and the poppy seeds add that mellow hint of unique flavor. I made this recipe to yield deliciously moist and soft muffins, because that’s the way every muffin should be. Be sure to add the glaze to the warm muffins because it allows the glaze to slightly absorb into the muffin and just gives the muffin tops the best flavor and texture – it might leave you wishing the muffin was just made up of two muffin tops. You could just do what my kids do and eat the muffin tops only and save the bottoms for someone else :). They didn’t do that with these though, they ate the entire thing and wanted more. I simply couldn’t resist having two, normally I’m better at restraining myself because I’m always surrounded by sweets so I try not to constantly over-indulge, but with these I just couldn’t.

I hope you find these hard to resist too! Enjoy!

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Lemon Poppy Seed Muffins | Cooking Classy

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Lemon Poppy Seed Muffins

5 from 1 vote

Yield: 15 muffins

Prep Time: 15 minutes
Cook Time: 18 minutes

Ingredients

  • 3 cups all-purpose flour
  • 3 Tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp granulated sugar
  • 6 Tbsp unsalted butter , softened
  • 1/4 cup canola or vegetable oil
  • 1 Tbsp lemon zest
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2/3 cup milk
  • 2/3 cup sour cream
  • 3 Tbsp lemon juice

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together sugar, butter, lemon zest and 1 Tbsp canola oil until pale and fluffy. Mix in remaining 3 Tbsp canola oil. Blend in eggs one at a time mixing until combined after each addition. Blend in egg yolk and vanilla extract. In a 2 cup liquid measuring cup (used to measure milk), whisk together the milk, sour cream and 3 Tbsp lemon juice.
  2. Using a rubber spatula and working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk mixture and fold just until combined after each addition. Divide batter among 12 - 15 muffin cups** filling each to the top and bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool slightly. Drizzle tops with glaze while still warm. Store in an airtight container at room temperature.
  3. For the glaze:
  4. In a bowl, whisk together powdered sugar and 2 Tbsp lemon juice until well blended.
  5. **I did 12 because I like big muffin tops, but the muffins slightly touched each other on the sides so with that said if that would bother you just make more and don't fill them so heaping full.
  6. Recipe Source: Cooking Classy

35 comments

  • Ann: Hi Jaclyn. I just wanted you to know that you’re my muffin queen! Another aaaaahmazing and perfect muffin that I’ve tried from your recipe. This Lemon Poppy Seed Muffin and your Lemon Blueberry are the Best!!! I love all the texture and so much flavor of your muffins. Your Almond Poppy seed muffin is next… thanks again for creating and sharing your recipes. June 14, 2018 at 11:49am Reply

    • Jaclyn: Thanks for the 5 star feedback! June 18, 2018 at 2:44pm Reply

  • kate: Hi I was planning to make these ahead of time for brunch Im doing next week. Do they freeze well? April 1, 2018 at 8:31pm Reply

    • Jaclyn: I haven’t tried but I imagine these would freeze just fine. Hope you enjoy! April 1, 2018 at 9:41pm Reply

      • Kate: Thank you I will give it a try and let you know how it goes! April 2, 2018 at 7:33am Reply

  • Quyen: Hi,

    I have made your recipe a few days ago and the flavor was really nice, the texture is soft and fluffy. I think I’d add more lemon zest next time for more lemony flavor.

    However, my muffins didn’t get a beautiful round dome like yours, it was like the dome is higher on the right but the left was not. The dome had overflowed on one side. I think it was affected by the way I put the batter into paper cups, I must spread to balance the top of batter next time??

    Second problem is I got many big air pockets in the muffins T.T I did try to tap the pan on the counter many times but it didn’t help much. What should I do?

    Thanks for sharing this delicious recipe! <3 February 17, 2018 at 5:31am Reply

  • Rachel: I made these today and they turned out really well! The texture was soft and moist and the muffin was not too sweet. Next time I might add a bit more lemon juice and zest to up the lemony flavour. Thanks so much for the recipe, you’re amazing! August 20, 2015 at 2:41am Reply

  • Bib: I tried your lemon poppy seed bread recipe and loved it. I would love to give these a try, too. Do you think it would hurt if I used more lemon zest? Or is this amount just perfect? (Just because the bread asked for 3 Tbsp) August 4, 2015 at 8:46am Reply

    • Jaclyn: I think adding more lemon zest to these would be just fine. I’m so glad you liked the bread recipe! August 5, 2015 at 10:26pm Reply

  • Rose M: Made these today and they came out delicious, everyone loves them. Thanks for the recipe. March 21, 2015 at 3:13pm Reply

  • Mary Ellen: made these this morning and they turned out absolutely wonderful. Light and airy and not too sweet. The glaze was definitely the “cherry” on top. Thanks so much for a great recipe! March 15, 2015 at 10:40am Reply

    • Jaclyn: I’m so happy to hear you liked them Mary! Thanks for leaving a comment! March 15, 2015 at 1:08pm Reply

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