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Lemon Poppy Seed Muffins | with lemon glaze

Rose Lemere
These easy lemon poppy seed muffins make the perfect breakfast for any day! This muffin recipe uses simple ingredients, is moist and fluffy, with bakery-style muffin tops and just the right amount of lemon flavor! Plus this recipe includes a simple lemon glaze that adds an extra burst of flavor!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 684 kcal

Equipment

  • a jumbo muffin tin
  • muffin liners
  • mixing bowls
  • rubber spatula
  • whisk

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Wet Ingredients

  • 1 1/2 cups sour cream or plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest or 1/2 teaspoon lemon extract
  • 1/4 cup whole milk
  • 2 eggs
  • 8 tbsp butter melted

For the glaze

  • 1/4 cup white sugar
  • 1/4 cup lemon juice

Instructions
 

  • Preheat the oven to 375 degrees F. Line your muffin tin with muffin liners and set aside.
  • Place all the dry ingredients in a large bowl and whisk to combine.  
  • In a separate bowl combine the wet ingredients and whisk until smooth. 
  • Pour the wet ingredients into the flour mixture and fold using a rubber spatula just until combined. You don't want to over-mix muffin batter, a few lumps are okay!
  • Spoon the batter into your lined muffin cups, doing your best to keep an equal amount in each one. 
  • Place the tin into your preheated oven and bake for 18-25 minutes or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean. 
  • Remove the muffins from the muffin pan and place them on a wire rack to cool while you prepare the lemon glaze. 
  • In a small saucepan combine the lemon juice and sugar, bring to a low simmer over medium heat, and cook whisking constantly until the sugar is dissolved completely and the mixture has thickened slightly.
  • Pour the glaze into a small bowl and allow it to cool for 3-5 minutes. 
  • Carefully dip the top of each muffin into the glaze, and swirl it around to ensure that the whole top gets coated.
  • Return the muffins to the wire rack and allow them to sit just long enough for the glaze to soak in. You can also spoon the lemon glaze over the muffins, or brush it on using a pastry brush.
  • Enjoy!

Notes

Any leftover muffins can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 3 days!
 
If you like you can add 1 tsp of vanilla extract to this recipe, but I prefer my lemon muffins without any!
 
Jumbo Muffins can be a little tricky to bake sometimes, some jumbo muffins are done in just 18 minutes, while some can take up to 35 minutes! The bake time will depend a lot on the depth of your muffin tin as well as your oven, so don't worry if you're muffins aren't in 18-25 minutes. Just be sure to keep an eye on them so they don't burn!

Nutrition

Serving: 1muffinCalories: 684kcalCarbohydrates: 95gProtein: 11gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 130mgSodium: 662mgPotassium: 224mgFiber: 2gSugar: 45gVitamin A: 923IUVitamin C: 10mgCalcium: 256mgIron: 4mg
Keyword Breakfast, lemon, muffins, poppy seeds
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