Lemon Poppy Seed Muffins

These lemon poppy seed muffins are tart and tender with a bright burst of citrus and a crunch from the poppy seeds. They are a perfect morning treat!

You know if you take a quick bread recipe and make it into muffins, then it is perfectly acceptable to eat them for breakfast, right?! At least in our house it is! And these are a great breakfast!

I am a lover of all things lemon, especially in baked goods. And these muffins are perfect for breakfast on-the-go or brunch with friends! Have I mentioned that they are topped with a luscious glaze? You’re going to love them!
Sometimes I feel like I need to be a lemon spokesperson. That little tart guy often gets forgotten about in a world full of chocolate (hello Nutella stuff double chocolate banana muffins!), but sometimes I just crave that bright lemon flavor! These muffins totally satisfy that craving!
I’ll let some of my favorite lemon treats speak for themselves! I mean, lemon poppy seed bundt cake, classic lemon bars, and sweet glazed lemon cookies, just to name a few!

Ingredients for Lemon Poppy Seed Muffins
Your grocery list for these muffins is exactly what you would expect. No surprises. Just good ol’ baked good ingredients. Head down to the recipe card for exact measurements.
Poppy Seeds
Baking Powder
Baking Soda
Sour Cream
Whole Milk
Almond Extract
Canola Oil

Lemon Glaze
Powdered Sugar
Whole Milk
Almond Extract
Lemon Juice
Coarse Sugar

How to Make Lemon Poppy Seed Muffins
Here is what you do…combine dry ingredients with wet ingredients, bake, glaze, consume. That’s it! Ok, here’s a little more detail…

Preheat oven line muffins tins .
Whisk together all the dry ingredients.
In a separate bowl, combine all the wet ingredients.
Pour wet ingredients into dry ingredients and fold together until just combined.
Fill the muffin tins.

Whisk together all the ingredients.
Brush onto muffins and sprinkle with coarse sugar.
For the full details, head down to the recipe card below.

Tips for Lemon Poppy Seed Muffins
There are couple tips we learned while testing this recipe that are going to make these muffins fantastic.
When combining the wet and dry ingredients, do not over mix the batter!
Fill the muffin tins or liners all the way full, this will allow the yummy muffin top to form.
Place the muffins in a 400 degree oven, close the door, and then immediately lower the temp to 375. This will create a tall rise on the muffins.
You can replace the sour cream with plain Greek yogurt if you want a healthier alternative.
Can You Freeze Lemon Poppy Seed Muffins?
Muffins freeze well. Allow muffins to cool completely, then place them on a pan in the freezer for 2 hours.
When they are frozen, transfer the muffins to a freezer bag and store in the freezer for up to 3 months.

How Do You Reheat Muffins?
Reheat in a microwave for 30-40 seconds, or reheat in a 400 degree oven.  Wrap muffins in foil and place in the oven for 10-15 minutes.
Are Poppy Seeds Good For You?
Poppy seeds are a rich source of essential minerals including calcium and iron.
Poppy seeds are also known to relieve exhaustion and decrease anxiety.

If you are looking for a light and tender muffin for breakfast that is easy to prepare and topped with a bright lemon glaze, then these lemon poppy seed muffins are for you! Move over all you chocolate muffins, these lemon dreams are here to stay!
More Delicious Muffin Recipes:

Lemon Poppy Seed Muffins
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Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes
Servings: 12

Muffins3 Cups Flour1 Cup Sugar2 Tablespoons Poppy Seeds1 Tablespoon Baking Powder1/2 teaspoon Baking Soda1/2 teaspoon Salt1 1/4 Cups Sour Cream1/4 Cup Whole Milk1 teaspoon Vanilla Extract2 teaspoons Almond Extract1 Lemon zested2 Eggs room temperature1/2 Cup Canola oilLemon Glaze1/2 Cup Powdered Sugar1 Tablespoon Whole Milk1/4 teaspoon Almond ExtractLemon Juice from 1/2 lemonSugar Coarse, for toppingUS Customary – Metric
For The MuffinsPreheat the oven to 400 degrees and line muffins tins with paper liners or spray with nonstick spray.In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.  Set aside.In a small bowl, combine sour cream, zest, milk, vanilla, almond, eggs, oil and melted butter.  Carefully pour the wet ingredients into the dry and stir just until combined using a rubber spatula in a folding motion. Do not over stir!  Batter will be thick due to the sour cream.  Fill muffin tin wells full with batter and place in the oven  Immediately lower the temperature to 375 degrees and bake for 15-20 minutes or until an inserted toothpick comes out clean.  For The GlazeWhile muffins are baking, make your glaze by whisking together ingredients.  If you want a thicker glaze, add more powdered sugar or less milk.  Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.
Store in a covered container, or in a zip lock bag at room temperature for 1-2 days, or in the refrigerator for up to 1 week.

Nutrition Facts
Lemon Poppy Seed Muffins

Amount Per Serving (1 g)

Calories 355
Calories from Fat 144

% Daily Value*

Fat 16g25%Saturated Fat 4g25%Cholesterol 40mg13%Sodium 177mg8%Potassium 208mg6%Carbohydrates 48g16%Fiber 1g4%Sugar 23g26%Protein 5g10%
Vitamin A 197IU4%Vitamin C 5mg6%Calcium 110mg11%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

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