Easy Lemon Poppy Seed Muffins | with lemon glaze!
These easy lemon poppy seed muffins make the perfect breakfast for any day! This muffin recipe uses simple ingredients, is moist and fluffy, with bakery-style muffin tops and just the right amount of lemon flavor! Plus this recipe includes a simple lemon glaze that adds an extra burst of flavor!
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Muffins are one of my favorite things to eat, I love eating them for breakfast, dessert, or even as a snack! In my mind, it’s hard to go wrong with a muffin, especially a warm, fluffy homemade muffin!
Blueberry muffins and chocolate chip muffins are by far my favorites but I’ve never been one to turn down a lemon poppy seed muffin.
There is just about something about sweet, flavorful, and lemony muffins, that always seems to hit the spot. Especially at breakfast time and especially during the spring and summer!
These homemade lemon poppy seed muffins are perfect for busy weekdays, lazy weekends, or as an afternoon snack. They can easily be prepped ahead of time, and are great for packing for breakfasts or snacks on the go!
Whether you looking for a great bakery-style muffin recipe, a quick and simple breakfast, or you’re just looking to start making muffins that home, this recipe is for you.
These moist lemon poppy seed muffins are quick and easy to make, they are fluffy and moist with perfect muffin tops, and they are sure to be a hit with everyone. They are great for breakfast, brunch, afternoon snacks, Mother’s Day and more!
Lemon Poppy Seed Muffins
Equipment
- a jumbo muffin tin
- muffin liners, I like to use paper liners
- mixing bowls
- rubber spatula
- whisk
Dry ingredients
- all-purpose flour
- granulated sugar
- poppy seeds
- baking powder
- baking soda
- salt
Wet Ingredients
- sour cream or plain Greek Yogurt/whole milk yogurt
- fresh lemon juice
- fresh lemon zest, or 1/2 teaspoon lemon extract
- whole milk
- eggs
- melted butter
For the Lemon Syrup/Glaze
- white sugar
- lemon juice
How to Make Lemon Poppy Seed Muffins
Preheat the oven to 375 degrees F. Line your muffin tin with muffin liners and set aside.
Place all the dry ingredients in a large bowl and whisk to combine.
In a separate bowl combine the wet ingredients and whisk until smooth.
Pour the wet ingredients into the flour mixture and fold using a rubber spatula just until combined. You don’t want to over-mix muffin batter, a few lumps are okay!
Spoon the batter into your lined muffin cups, doing your best to keep an equal amount in each one.
Place the tin into your preheated oven and bake for 18-25 minutes or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the muffin pan and place them on a wire rack to cool while you prepare the lemon glaze.
In a small saucepan combine the lemon juice and sugar, bring to a low simmer over medium heat, and cook whisking constantly until the sugar is dissolved completely and the mixture has thickened slightly.
Pour the glaze into a small bowl and allow it to cool for 3-5 minutes.
Carefully dip the top of each muffin into the glaze, and swirl it around to ensure that the whole top gets coated.
Return the muffins to the wire rack and allow them to sit just long enough for the glaze to soak in. You can also spoon the lemon glaze over the muffins, or brush it on using a pastry brush.
Enjoy!
Recipe Notes
Any leftover muffins can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 3 days!
If you like you can add 1 tsp of vanilla extract to this recipe, but I prefer my lemon muffins without any!
Jumbo Muffins can be a little tricky to bake sometimes, some jumbo muffins are done in just 18 minutes, while some can take up to 35 minutes! The bake time will depend a lot on the depth of your muffin tin as well as your oven, so don’t worry if you’re muffins aren’t in 18-25 minutes. Just be sure to keep an eye on them so they don’t burn!
Be sure to check out these great muffin recipes too!
Honey Sweetened Pumpkin Muffins
Olive Oil Orange Cardamom Muffin Recipe
Lemon Poppy Seed Muffins | with lemon glaze
Equipment
- a jumbo muffin tin
- muffin liners
- mixing bowls
- rubber spatula
- whisk
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients
- 1 1/2 cups sour cream or plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest or 1/2 teaspoon lemon extract
- 1/4 cup whole milk
- 2 eggs
- 8 tbsp butter melted
For the glaze
- 1/4 cup white sugar
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 375 degrees F. Line your muffin tin with muffin liners and set aside.
- Place all the dry ingredients in a large bowl and whisk to combine.
- In a separate bowl combine the wet ingredients and whisk until smooth.
- Pour the wet ingredients into the flour mixture and fold using a rubber spatula just until combined. You don't want to over-mix muffin batter, a few lumps are okay!
- Spoon the batter into your lined muffin cups, doing your best to keep an equal amount in each one.
- Place the tin into your preheated oven and bake for 18-25 minutes or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the muffin pan and place them on a wire rack to cool while you prepare the lemon glaze.
- In a small saucepan combine the lemon juice and sugar, bring to a low simmer over medium heat, and cook whisking constantly until the sugar is dissolved completely and the mixture has thickened slightly.
- Pour the glaze into a small bowl and allow it to cool for 3-5 minutes.
- Carefully dip the top of each muffin into the glaze, and swirl it around to ensure that the whole top gets coated.
- Return the muffins to the wire rack and allow them to sit just long enough for the glaze to soak in. You can also spoon the lemon glaze over the muffins, or brush it on using a pastry brush.
- Enjoy!
