Lemon Poppy Seed Muffin Recipe – soft, fluffy, and bursting with lemon flavor! Perfect for breakfast, brunch, or a sweet afternoon snack. Tender muffins topped with a lemon syrup and a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat. Easy to make and freezer-friendly too!
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Homemade Lemon Muffins
Homemade lemon poppy seed muffins are bright, buttery, and just the right amount of sweet. You get that fresh pop of lemon in every bite, balanced perfectly with the tender, fluffy texture of the muffin. The little crunch from the poppy seeds gives them a fun texture, and that lemon glaze on top takes them over the edge. They’re light enough for breakfast but sweet enough to feel like a treat—basically sunshine in muffin form.
How to Make Lemon Poppy Seed Muffins
These muffins are very easy to make with only a few simple ingredients. Preheat the oven and grease a muffin pan with nonstick cooking spray – set aside.
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Grab another bowl and whisk together sour cream, lemon zest, vanilla extract, lemon extract, lemon juice, and eggs until it’s nice and smooth. Pour the sour cream mixture into the dry ingredients and gently fold it all together. Add the melted butter and stir just until everything’s combined.
Scoop the batter into the prepared muffin tin—an ice cream scoop works great for this and keeps things tidy. Bake until the tops are golden and a toothpick comes out clean.
While the muffins are in the oven, make the lemon syrup. Combine lemon juice and sugar in a small saucepan. Cook over medium heat until the sugar dissolves, and set aside.
Pop the pan onto a wire rack when the muffins come out of the oven. Poke tiny holes in the warm muffins with a toothpick or skewer. Brush the muffins with that lemon syrup. Remove the muffins from the pan and cool completely.
In a small bowl, stir together powdered sugar and lemon juice. Drizzle the lemon glaze over the muffins and enjoy.
Helpful Tips & Frequently Asked Questions
- You can substitute Greek Yogurt or plain yogurt for the sour cream.
- Don’t overmix or your muffins will end up too heavy instead of fluffy.
- Variations/Additions:
- fresh blueberries
- coconut
- vanilla extract
- I bake the muffins directly in the pan. You can use paper liners in the muffin tin if you prefer.
- Can I freeze Lemon Poppy Seed Muffins? Yes. Prepared the muffins as directed and cool to room temperature. Transfer the muffins to a freezer bag and store in the freezer for up to four months.
- Store leftover muffins in an airtight container at room temperature for 3 to 4 days.
What to Serve with Lemon Poppy Seed Muffins
Lemon poppy seed muffins are great on their own, but they really shine when served with a few extras.
- They’re perfect alongside a bowl of fresh berries or a fruit salad for a light and refreshing breakfast.
- If you’re going all out for brunch, pair them with some creamy scrambled eggs, crispy bacon, or a breakfast casserole to round things out.
- They also go great with a cup of hot tea or coffee—something mellow that won’t compete with the lemon flavor.
- And if you’re serving them as part of a shower or brunch spread, a little dish of honey butter or whipped cream cheese on the side never hurts.
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Lemon Poppy Seed Muffins
Yield: 12 muffins
Lemon Poppy Seed Muffin Recipe – soft, fluffy, and bursting with lemon flavor! Perfect for breakfast, brunch, or a sweet afternoon snack. Tender muffins topped with a lemon syrup and a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat. Easy to make and freezer-friendly too!
Preheat oven to 375ºF. Srpay a muffin pan with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Grab another bowl and whisk together sour cream, lemon zest, vanilla extract, lemon extract, lemon juice, and eggs until smooth. Pour the sour cream mixture into the dry ingredients and gently fold it all together. Add the melted butter and stir just until everything’s combined.
Scoop the batter into the prepared muffin tin. Bake for 20 to 25 minutes.
While the muffins are baking, prepare the lemon syrup. Combine lemon juice and sugar in a small saucepan. Cook over medium heat until the sugar dissolves and set aside.
When the muffins come out of the oven, remove the pan from the oven and place it on a wire rack. Poke the muffins with a toothpick or skewer. Brush the muffins with that lemon syrup. Remove the muffins from the pan and cool completely.
In a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over the cooled muffins and enjoy.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Store leftover muffins in an airtight container at room temperature or in the refrigerator.
Steph
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