Lemon Poppy Seed Muffins {Easy & Stress-free}

Soft. Moist. Lemon-y. These bakery-style Lemon Poppy Seed Muffins are zesty, deliciously tender, and speckled with beautiful poppy seeds! They are the perfect treat to brighten your day.

To make these Muffins, you will need:

- Flour (All-purpose)
- Sugar (Granulated + powdered sugar *optional for lemon glaze)
- Eggs
- Lemons (zest & juice)
- Sour Cream (or greek yogurt)
- Milk
- Butter + Oil
- baking essentials: baking powder, baking soda, salt, vanilla extract
Let’s make some simple and delicious, Lemon Poppy Seed Muffins!

Preheat your oven to 375F (350 convection bake). Line a 12-muffin tray with paper liners.
DRY Mixture:
In a large bowl, combine sugar with lemon zest. Use your hands to massage lemon zest into the sugar until the sugar becomes aromatic and integrated with zest. Add flour, baking powder, baking soda, salt, and poppy seeds. Whisk to combine and aerate mixture. Set aside.



WET Mixture:
In a medium bowl, combine sour cream with milk, melted butter, oil, eggs, lemon juice, and vanilla. Mix to combine.


Add wet mixture to dry mixture. Stir until just combined.


Using a cookie scoop or measuring spoon, divide the muffin batter into the 12 muffin cups.

Bake for at 375F for ~20 min, or until toothpick inserted into the centre comes out clean.

Allow muffins to rest for 5 minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Lemon Glaze (optional)
Mix powdered sugar with lemon juice until smooth and thick.


Add 1 tbsp quantity to the tops of each muffin. (note: this glaze will harden very quickly so you will want to work quickly here).

Enjoy!


Check out:
- {Sweet & Juicy} The BEST Lemon Cranberry Muffins
- {Simple & Delicious} Bakery-Style Blueberry Muffins **with streusel topping!
- Easy Pumpkin Muffins {Fluffy & Moist}

Lemon Poppy Seed Muffins
Ingredients
Dry Mixture
- 1 cup (200g) Granulated Sugar
- Lemon Zest (from 2 lemons)
- 2 1/3 cup (280g) All-purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tbsp Poppy Seeds
Wet Mixture
- 1/2 cup (115g) Butter melted
- 1/4 cup (60ml) Vegetable Oil
- 2 Eggs large, room temperature
- 1/2 cup (120ml) Milk (2% m.f. or higher)
- 1/2 cup (115g) Sour Cream or Greek Yogurt
- Lemon Juice (from 1 lemon) ~3-4 tbsp
- 1 tsp Vanilla Extract
Lemon Glaze (optional)
- 1 cup (120g) Powdered Sugar
- 2 tbsp Lemon Juice (~1/2-1 lemon)
Instructions
- Preheat your oven to 375F (350 convection bake). Line a 12-muffin tray with paper liners.
Dry Mixture:
- In a large bowl, combine sugar with lemon zest. Use your hands to massage lemon zest into the sugar until the sugar becomes aromatic and integrated with zest. Add flour, baking powder, baking soda, salt, and poppy seeds. Whisk to combine and aerate mixture. Set aside.
Wet Mixture:
- In a medium bowl, combine sour cream with milk, melted butter, oil, eggs, lemon juice, and vanilla. Mix to combine. Let stand for 1-2 min.
- Add wet mixture to dry mixture. Stir until just combined.
- Using a cookie scoop or measuring spoon, divide the muffin batter into the 12 muffin cups.
- Bake for at 375F for ~20 min, or until toothpick inserted into the centre comes out clean.
- Allow muffins to rest for 5 minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Lemon Glaze (optional)
- Mix powdered sugar with lemon juice until smooth and thick.
- Add 1 tbsp quantity to the tops of each muffin (note: this glaze will harden very quickly so you will want to work quickly here).
- Enjoy!
Video
Notes
- To allow more space for muffins to rise – you can use two cupcake/muffin trays instead of one – spacing out muffin liners so that only six are used in each tray)
- These muffins are best enjoyed up to 3 days at room temperature, kept in an air-tight container.
- Un-glazed muffins can be frozen in an air-tight freezer bag for up to 6 months! Simply defrost at room temperature, and warm for a few minutes in the oven for that freshly baked muffin warmth!
- Enjoy!
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