Lemon Poppy Seed Muffins with Lemon Glaze

Lemon Poppy Seed Muffins with Lemon Glaze

These lemon poppy seed muffins are soft, buttery, and bursting with fresh lemon flavor. The simple lemon glaze drizzled on top makes these absolutely irresistible!

5 from 2 votes

Print Pin

Prep Time: 15

Cook Time: 17

Total Time: 32

Servings: muffins

Equipment

12-count muffin pan

Ingredients

2 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 tablespoon fresh-squeezed lemon juice
½ cup whole milk
½ cup full-fat sour cream
2 tablespoon poppy seeds

Lemon Glaze:

1 cup powdered sugar
1 tablespoon fresh-squeezed lemon juice
1 tablespoon milk (or cream)
½ teaspoon vanilla extract
⅛ teaspoon salt

Instructions

Preheat your oven to 350°F and spray a 12-count muffin pan with non-stick spray.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl, whisk the sugar, melted butter, eggs, vanilla, lemon juice, whole milk, and sour cream. Mix until smooth. Add the dry ingredients to the wet ingredients and mix until smooth. Whisk in the poppy seeds and pour the batter evenly into the prepared muffin pan, filling all the way to the top.
Bake in the preheated oven for 15-17 minutes. A toothpick inserted into the center should come out clean. Let cool slightly before removing the muffins from the pan.
Make the glaze: In a medium bowl, whisk the powdered sugar, lemon juice, milk (or cream), vanilla extract, and salt. If the glaze is too runny you can add more powdered sugar. Or, if it's too thick you can add more milk.
Drizzle the glaze over the muffins once cooled. Store muffins in an air-tight container at room temperature for 1 week.

Notes

How to Freeze Muffins:

Allow the muffins to cool completely at room temperature, then set them in the freezer for one hour until mostly hard. Add the muffins to a large plastic bag and keep them in the freezer for up to 2 months.

To reheat, microwave frozen muffins for 30 seconds to 1 minute. Or bake in an oven or toaster oven at 325°F for 5-10 minutes.

How to Freeze Muffin Batter:

Insert muffin liners into the pan and add the batter. Set the pan flat in the freezer and freeze for at least 4 hours. Once completely frozen, remove the batter-filled liners and place them in a large plastic bag. Keep frozen for up to 2 months.

To bake from frozen, place the frozen muffin batter cups in the muffin pan and bake in a 350°F oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition