Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ¾ cup all-purpose flour (220 g); ¾ cup granulated sugar (150 g); 2 teaspoons baking powder; ½ teaspoon baking soda; 2 Tablespoons cornstarch; 1 Tablespoon poppy seeds; ½ teaspoon salt; ¾ cup sour cream (180 g); ½ cup unsalted butter, melted (113 g); 1 large egg; 2 Tablespoons lemon zest; 2 Tablespoons lemon juice; 1 teaspoon vanilla extract; ½ teaspoon lemon extract (optional); 1 ¼ cup powdered sugar (160 g); 1 ½ Tablespoons lemon juice; 1 ½ teaspoons water (plus more as needed)

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Bright, zesty, and bursting with flavor, these Lemon Poppy Seed Muffins are a delightful treat for any time of day. The tangy lemon pairs perfectly with the subtle crunch of poppy seeds, creating a texture that’s both tender and satisfying. In just 30 minutes, you can whip up a batch that fills your kitchen with a fresh, citrusy aroma. Each bite offers a perfect balance of sweetness and brightness, making them ideal for breakfast, a snack, or even dessert.

These muffins are not only quick to make but also a joy to savor. The moist, fluffy crumb is complemented by a golden, slightly crisp top that’s irresistible. Packed with vitamin C and a hint of calcium, they’re a treat you can feel good about. Whether enjoyed warm from the oven or shared with friends, they’re sure to brighten your day with every bite.

Ingredients for Lemon Poppy Seed Muffins

1 ¾ cups (220 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 Tablespoons cornstarch
1 Tablespoon poppy seeds
½ teaspoon salt
¾ cup (180 g) sour cream (or substitute with plain yogurt)
½ cup (113 g) unsalted butter, melted
1 large egg
2 Tablespoons lemon zest (from about 2 lemons)
2 Tablespoons lemon juice (freshly squeezed is best)
1 teaspoon vanilla extract
½ teaspoon lemon extract (optional, for extra lemon flavor)

For the Glaze:

1 ¼ cups (160 g) powdered sugar
1 ½ Tablespoons lemon juice
1 ½ teaspoons water (add more as needed for desired consistency)

Step-by-Step Instructions

Preheat the oven to 425°F (220°C). Line a 12-count muffin tin with paper liners or make your own parchment paper liners.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt until well combined.
Mix wet ingredients: In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using) until smooth.
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients. Use a spatula to gently stir until just combined (do not over-mix; the batter will be thick).
Fill muffin tin: Evenly divide the batter into the prepared muffin tin. For taller muffins with big tops, fill only 10 or 11 cavities instead of all 12.
Bake: Place the muffins in the preheated oven and bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for an additional 5-6 minutes for 12 muffins or 7-8 minutes for 10 muffins. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool: Allow the muffins to cool completely in the tin before glazing.
Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and water until smooth and drizzle-able. Add more water if needed to reach the desired consistency.
Glaze the muffins: Drizzle the glaze over the cooled muffins. Let the glaze harden slightly before serving.

Perfect Pairings: Serving Suggestions

These Lemon Poppy Seed Muffins are delightful on their own, but they shine even brighter with a cup of hot tea or a freshly brewed latte. For a brunch spread, pair them with fresh fruit like berries or a dollop of whipped cream. They also make a great addition to a dessert platter alongside lemon bars or shortbread cookies.

Keep Them Fresh: Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them moist, place a slice of bread in the container. For longer storage, freeze them in a ziplock bag for up to 3 months. Reheat in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes to restore their freshness.

Mix It Up: Recipe Variations

Want to switch things up? Try adding blueberries or raspberries to the batter for a fruity twist. For a nutty flavor, mix in chopped almonds or walnuts. If you’re out of sour cream, Greek yogurt works as a great substitute. For a gluten-free version, swap the all-purpose flour with a gluten-free blend.

Baking Like a Pro: Equipment Guidance

For the best results, use a non-stick muffin tin or line it with parchment paper liners. A cookie scoop makes it easy to evenly portion the batter. If you don’t have a zester, a fine grater works perfectly for the lemon zest. And don’t forget a toothpick to check for doneness—it’s a baker’s best friend!

Quick Tips for Busy Bakers

Short on time? Prep the dry ingredients the night before and store them in a ziplock bag. Melt the butter in the microwave while you gather the other wet ingredients. If you’re making the glaze ahead, store it in the fridge and give it a quick stir before drizzling. These small steps can save you precious minutes on busy mornings!