Moist Lemon Poppy Seed Muffins with Lemon Glaze

two moist lemon poppy seed muffins stacked on top of each other. One has a bite out of it.

Moist Lemon Poppy Seed Muffins with Lemon Glaze

These Moist Lemon Poppy Seed Muffins with Lemon Glaze are soft, tender, and packed with bright, citrusy flavor. They're topped with a simple lemon glaze that adds the perfect touch of sweetness, even more lemon flavor, and shine. With minimal prep time and easy ingredients these muffins come together in under 30 minutes making them perfect for breakfast, brunch or an afternoon treat!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings muffins

Calories 179kcal

Author Ellie Haley

Ingredients

For Lemon Poppy Seed Muffins:

1 cup (227 grams) milk
1 stick (113 grams) unsalted butter melted and cooled
½ cup (113 grams) sour cream
3 tablespoons lemon juice
2 teaspoon lemon zest
2 large (100 grams) eggs
2 ¾ cup (330 grams) all-purpose flour
1 cup (198 grams) granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For Lemon Glaze:

½ cup (57 grams) powdered sugar
1 tablespoon lemon juice

Instructions

For Lemon Poppy Seed Muffins:

In a medium bowl combine the milk, melted butter, sour cream, lemon juice, lemon zest, and egg. Whisk to combine.
In a medium bowl, combine the flour, sugar, poppy seeds, baking soda, baking powder, and salt. Whisk until free of lumps.
Gently mix the wet and dry ingredients until just combined. If you're looking to make tall, bakery-style muffins you can rest the batter for an hour or overnight. If you don't care about the height, you can go ahead and bake them now.
Preheat the oven to 425 degrees (F). Line a muffin pan with muffin liners. Fill the prepared muffin pan about ¾ of the way (fill the muffins tins higher if you want larger, taller muffins) with the lemon poppy seed muffin batter.
Place the muffins in the oven and bake for 8 minutes then turn your oven down to 350 degrees (F) and bake for another 8 minutes or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Remove the lemon muffins from the oven and allow to cool.

For Lemon Glaze:

Combine all of the lemon glaze ingredients in a small bowl and whisk until smooth.
Dip the top of each muffin into the lemon glaze or use a pastry brush to brush the glaze on top of each muffin.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffins. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter, which can lead to greasy muffins.
For tall, bakery-style muffins chill your muffin batter for 1 hour before baking and fill the muffin tins almost to the top.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

Nutrition