Lemon Poppy Seed Muffins

A bite taken out of a Lemon Poppy Seed Muffin that's on a circular wire cooling rack.

Lemon Poppy Seed Muffins

Moist lemon poppy seed muffins are easy to make at home. These muffins bake up beautifully. They're topped with a brown sugar crumb topping and a zesty lemon glaze.

Course bread

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 385kcal

Author Whitney Wright

Ingredients

Crumb Topping

1/2 cup butter melted
1 1/2 cups all purpose flour
5 tablespoons brown sugar packed
2 tablespoons granulated sugar

Muffin Batter

1/3 cup butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1/3 cup vegetable oil
zest of 2 lemons
4 tablespoons fresh lemon juice
1 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon baking soda
2 cups all purpose flour
3/4 cup sour cream I use full fat.
2 tablespoons poppy seeds

Glaze

1 cup powdered sugar
3 tablespoons fresh lemon juice

Instructions

Crumb Topping

Make the crumb topping: In a medium bowl melt the butter. Add the flour, brown sugar, and granulated sugar to the melted butter. Using a fork, stir until the mixture is combined and only small pieces remain. Set aside.

Muffin Batter

Preheat oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
In bowl of a stand mixer fitted with paddle attachment cream the butter and sugar on medium speed for 2 minutes. Scrape down the sides of the bowl. Mix in the eggs, one at a time until combined. Add the vanilla, oil, lemon zest, lemon juice and beat until combined.
Add the salt, baking powder, baking soda, flour, and poppy seeds, and mix until combined (but don’t overmix). Add the sour cream to the batter and mix until no streaks remain
Using a large cookie scoop, portion the batter in the muffin liners. This will make about 15 muffins.
Sprinkle the crumb topping over each muffin.
Bake for 19-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Drizzle the lemon glaze overtop each muffin.

Glaze

To make the glaze: whisk the powdered sugar and lemon juice together in a small bowl.

Notes

You can make plain lemon poppy seed muffins by eliminating the crumb topping. The baking times will be similar, but one piece of advice would be to check for doneness about 2 minutes earlier than noted in the recipe.

Store leftovers in an airtight container or Ziplock bag at room temperature for about 3 days.

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