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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

  • Author: Lindsey
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • 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.

Keywords: muffins, breakfast, lemon poppyseed muffins, lemons