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Lemon Poppy Seed Muffins with Lemon Glaze

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These Lemon Poppy Seed Muffins with Lemon Glaze melt in your mouth! Tons of lemon zest and a soft, fluffy texture. You’ll love them.

My daughter loves poppy seeds. Any kind of baked good with poppy seeds, she is here for it. She especially loves the almond poppy seed muffins from Costco. Yum. We joked about how it makes no sense how good they are, because poppy seeds don’t technically have much flavor. A little nuttiness and texture but not a huge flavor – so why are poppy seed baked goods so delicious?!

Throughout the month our kids rotate helping me choose and make our Sunday treat – they each get a Sunday of the month. Last week my daughter chose these Lemon Poppy Seed Muffins with Lemon Glaze (we love muffins around here). To start, we used a muffin base we love and then added in poppy seeds, tons of lemon zest, and also some lemon extract. Of course we had to also use sour cream to keep them really moist. Topped with the creamy lemon glaze, the result is a melt-in-your-mouth muffin with bright lemon flavor and a nutty texture.

When making this muffin recipe, it helps to prep all the components beforehand – there is the lemon zest to grate, and then also squeezing out the lemon juice (use fresh lemon juice)! Getting it all ready before makes the prep really simple.

When the muffins are in the oven, you can prep the glaze. I like to put it on while the muffins are still warm, so it drizzles down the side and sort of melts into the muffin. The thicker your glaze, the better it will hold its form on top. You can easily change the consistency by adding more powdered sugar or more lemon juice.

Lemon Poppy Seed Muffins with Lemon Glaze

These Lemon Poppy Seed Muffins with Lemon Glaze melt in your mouth! Tons of lemon zest and a soft, fluffy texture. You'll love them.
Makes 14-20 muffins, depending on size.
‎ ‎ ‎ ‎ ‎
Plum Street Collective
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients

Lemon Poppy Seed Muffins

  • 3/4 cup lemon zest
  • 1⅓ cups white sugar
  • 2 eggs
  • 1 cup oil
  • 3 teaspoons lemon extract
  • 2 teaspoons vanilla extract
  • 2/3 cup milk
  • 1 cup sour cream (can sub Greek yogurt)
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons poppy seeds

Lemon Glaze

  • 1/4 cup fresh squeezed lemon juice
  • cups powdered sugar

Instructions

Muffins

  • Preheat oven to 375°F. Place muffins liners in a muffin tin or spray generously with nonstick cooking spray.
    Set aside.
  • Combine the lemon zest and sugar in a large bowl until well zest is well dispersed throughout.
  • Next add in sugar, eggs, oil, vanilla, and lemon extract. Mix well.
  • Then add milk and sour cream. Mix well.
  • Next combine dry ingredients (excluding poppy seeds).
  • Add combined dry ingredients into wet and mix until just incorporated.
  • Lastly, add in poppy seeds and mix until well dispersed.
  • Using a large spoon or cookie scoop, scoop batter into prepared muffin tins – about 3/4 – 7/8 of the way full (you want them pretty full, if you want them to dome on top!).
  • Bake for 21-23 minutes until they spring back to the touch.

Lemon Glaze

  • While muffins are baking, make the lemon glaze.
  • Add the fresh squeezed lemon juice to a medium-sized bowl and slowly add the powdered sugar, whisking as you slowly add it in.
  • Keep whisking as you add in the sugar, until you get a consistency you like. To keep the glaze from being too runny, I like make it so I'm just barely able to whisk it – not very runny. This helps get the drips on the side. You can make it thinner by adding a little more lemon juice, or less powdered sugar.
  • As soon as muffins come out of oven, add the glaze, and then let it set for 5 minutes.
    Enjoy!
  • (These muffins store well for up to 5 days in an airtight container.)

I hope you get a chance to try out these Lemon Poppy Seed Muffins with Lemon Glaze – and check out my other muffin recipes here. Tag me with photos if you make these @plumstreetcollective on Instagram. Thanks for reading!

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2 Comments

  1. 5 stars
    Substituted Greek yogurt for sour cream because that’s what I had. The tangy taste went well with the lemon. Yummy!

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