Lemon Poppyseed Muffins

These Lemon Poppyseed Muffins are packed with lemon flavor and just the right amount of poppyseed! They are moist and tender on the inside with a nice crunch on top! 

Lemon Poppyseed Muffins

I have just accepted that I am having a breakfast carb moment. I’m going to own it! There is something so comfortable about a muffin. Sure, they are portable and that is exciting, but nothing says “coffee break” quite like a muffin. 

Full disclosure: I rarely eat muffins (because, umm, hello scones😍!). If I do, it is imperative that they are flavorful, soft, moist and that I have a warm cup of coffee in my other hand!

These lemon poppyseed muffins are bursting with lemon flavor from the inside out. There are three seemingly small things that make the lemon flavor shine. 

Lemon Poppyseed Muffins

How to make the most lemony Lemon Poppyseed Muffins:

  • Adding the zest to the sugar allows the oils to be pulled out of the zest and into the sugar. Think of it like more for your zesting money. 
  • There is just enough lemon juice to add flavor but not make the texture dense or gummy.
  • Lastly, the glaze on top adds a little extra sweetness and really punches up the lemon flavor.
Lemon Poppyseed Muffins

These muffins need no adornment. They are just as delightful straight from the oven as they are  pulled from the freezer as a quick on-the-go breakfast; however, they are phenomenal when warmed with just a hint of cream cheese. 

Lemon Poppyseed Muffins

And may I humbly suggest that some tart cherry preserves or wild blueberry jam will make these muffins absolutely shine! If you aren’t putting cream cheese and a dollop of jam on your toast or muffins, you are missing out. I keep a loaf of this Cherry Pecan Sourdough pre-sliced in my freezer so that I can toast it and then slather it with cream cheese and whatever preserves I’ve got on hand. And, no, that has nothing to do with these ridiculously delicious lemon poppyseed muffins, but just a little free chef advice for you. 😜

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

  • Author: Lindsey
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x


These Lemon Poppyseed Muffins are packed with lemon flavor and just the right amount of poppyseed! They are moist and tender on the inside with a nice crunch on top! 



For the Muffins:

  • 115 g Butter (~1/2 cup)
  • 175 g Sugar (~3/4 cup)
  • 100 g Eggs (2 eggs)
  • 5 g Lemon Zest (1 lemon)
  • 200 g Sour Cream (7/8 cup)
  • 50 g Lemon Juice (1/4 cup)
  • 250 g All Purpose flour (2 cups)
  • ½ t Baking soda
  • 2 t Baking powder
  • 2 g Kosher salt (1/2 t)
  • 15 g Poppyseeds (1 T +1 t)
  • ¼ c Turbinado sugar

For the Glaze:

  • 50 g lemon juice (50 ML)
  • 2 g kosher salt (1/2 t)
  • 200 g powdered sugar (1 1/2 cups + 2 T)


  1. In a small bowl combine lemon zest and sugar. Allow to sit. The longer it sits, the more flavorful the muffins will be.
  2. Preheat the oven to 350°F and spray muffin tins with non-stick cooking spray or butter. 
  3. In the bowl of a stand mixer cream together butter and sugar until light and fluffy. Slowly add eggs one at a time, beating between each addition to incorporate. Scrape down the bowl as necessary. 
  4. Meanwhile whisk together the sour cream and lemon juice in one bowl, and then in a separate bowl combine flour, soda, powder, salt and poppyseeds, whisking to distribute. 
  5. Add the sour cream mixture to the stand mixer and beat to combine. Add the dry ingredients and mix just to combine. 
  6. Immediately scoop into prepared tins, sprinkle with turbinado sugar (optional) and bake in preheated oven for 10-15 minutes

For the Glaze:

In a medium bowl whisk together the lemon juice, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

Keywords: muffins, breakfast, lemon poppyseed muffins, lemons

Lemon Poppyseed Muffins


  • Laurel
    June 12, 2021 at 2:38 pm

    These look so good. I just want to make sure I get this right, so is 200gm sour cream about 1 3/4 cups? Thanks.

    • Lindsey Farr
      June 12, 2021 at 3:00 pm

      Hi Laurel! 14 T or about 7/8 of a cup! 200 Grams Sour Cream = .88 cups. 🙂 Can’t wait for you to try them!

    • Lindsey
      June 12, 2021 at 5:05 pm

      If it helps, measure out a cup and then just scoop out about a Tablespoon. Sometimes it is not an easy conversion to volume measurements when I develop a recipe in grams.

  • Janet
    July 23, 2021 at 4:23 pm

    Do you have the glaze recipe for these muffins? They look awesomely delicious with the glaze!

    • Lindsey Farr
      July 23, 2021 at 4:39 pm

      Hi Janet! It truly is awesomely delicious with the glaze! I just updated the recipe with the glaze instructions. Happy baking! ❤️


Leave a Reply

Recipe rating

Send this to a friend