Lemon Poppy Seed Muffins {Easy & Stress-free}

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.

Lemon Poppy Seed Muffins with a bite taken out

To make these Muffins, you will need:

ingredients for Lemon Poppy Seed Muffins
  • 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!

top down view of 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.

sugar and lemon zest
dry ingredients for Lemon Poppy Seed Muffins
dry ingredients for Lemon Poppy Seed Muffins

WET Mixture:

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

wet ingredients for Lemon Poppy Seed Muffins
wet ingredients for Lemon Poppy Seed Muffins

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

wet and dry ingredients for Lemon Poppy Seed Muffins
mixed Lemon Poppy Seed Muffins batter

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

Lemon Poppy Seed Muffins batter in muffin tin

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

baked Lemon Poppy Seed Muffins in muffin tin

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.

icing sugar and lemon
icing for Lemon Poppy Seed Muffins

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).

icing Lemon Poppy Seed Muffins

Enjoy!

Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins

Check out:

Lemon Poppy Seed Muffins

Soft. Moist. Lemon-y. These bakery-style Lemon Poppy Seed Muffins are tangy, deliciously tender, and speckled with beautiful poppy seeds! They are the perfect treat to brighten your day.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

Dry Mixture

  • 1 cup Granulated Sugar
  • Lemon Zest (from 2 lemons)
  • 2 1/3 cup 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 Butter melted
  • 1/4 cup Vegetable Oil
  • 2 Eggs large, room temperature
  • 1/2 cup Milk (2% m.f. or higher)
  • 1/2 cup Sour Cream or Greek Yogurt
  • Lemon Juice (from 1 lemon) ~3-4 tbsp
  • 1 tsp Vanilla Extract

Lemon Glaze (optional)

  • 1 cup 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

Sofia’s Tips:
  • 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!
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword 10 minute recipe, bakery style, blueberry muffins, brown sugar, easy recipe, homemade, lemon, Lemon poppy seed muffins, moist, simple baking, yogurt
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