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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Published March 23, 2026

Classic lemon poppyseed muffins are tender, moist, and bursting with bright citrus flavor. These beloved breakfast treats feature a delicate crumb studded with poppy seeds and a subtle lemon glaze that adds the perfect finishing touch.

These muffins are best served warm or at room temperature with coffee or tea. For extra lemon flavor, increase the zest to 1.5 tablespoons or add 0.25 teaspoon lemon extract to the batter.

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Cook time
35 min
Rating
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Ingredients

Scale
Measurement units
  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ¾ cup sour cream (or Greek yogurt)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

Preheat oven and prepare muffin tin
Preheat your oven to 375°F.
Line a 12-cup muffin tin with paper liners or grease the cups.
Equipment: muffin tin, paper liners or cooking spray
Mix dry ingredients
In a small bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
Equipment: small bowl, whisk
Cream butter and sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Equipment: large bowl, mixer or whisk
Add eggs and vanilla
Beat in the eggs one at a time.
Add the vanilla extract and mix until combined.
Equipment: large bowl, mixer or whisk
Prepare sour cream mixture
In a small bowl, stir together the sour cream, lemon juice, and lemon zest.
Equipment: small bowl, spoon
Combine wet and dry ingredients
Alternate adding the dry ingredients and sour cream mixture to the butter mixture, beginning and ending with the dry ingredients.
Mix until just combined, being careful not to overmix.
Equipment: large bowl, spatula or spoon
Fill muffin cups
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Equipment: muffin tin, ice cream scoop or spoon
Bake muffins
Bake until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Equipment: oven, toothpick
Cool muffins
Allow the muffins to cool in the pan.
Transfer to a wire rack to cool completely.
Equipment: wire rack
Make and apply glaze
Whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled muffins.
Equipment: small bowl, whisk

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