Lemon Poppy Seed Muffins Recipe
Soft, fluffy and moist Lemon Poppy Seed Muffins recipe made with sour cream. These are perfectly puffy muffins topped with lemon glaze ready in under 30 minutes!
Servings: 12 Muffins
Calories: 289kcal
Equipment
- Electric beater/mixer
- 12 Cup Baking Pan
- Paper Liners
Ingredients
- 2 large Eggs (at room temperature)
- 1 Cup Granulated sugar
- 1 Cup Sour cream (at room temperature)
- ½ Cup Oil (Vegetable/ canola/avocado)
- 1 ½ teaspoon Pure vanilla extract
- 2 tablespoon Lemon juice
- 2 teaspoon Lemon zest
- 2 Cups All purpose flour
- ⅛ teaspoon Salt
- 2 teaspoon Baking Powder
- 3 tablespoon Poppy Seeds
Lemon Glaze
- 1 Cup Confectioners' sugar
- 1 ½ tablespoon Lemon juice
- ½ teaspoon Lemon zest
Instructions
- Line a 12-count muffin pan with cupcake liners and preheat your oven to 400˚F. In a large mixing bowl beat together eggs and granulated sugar with stand mixer/hand beater on high till it gets thick and light in color. About 2 minutes.
- Next add sour cream, oil, vanilla, lemon zest and juice. Mix it them on low speed until all the ingredients are well combined.
- Sift all dry ingredients (all purpose flour, salt, baking powder and poppy seeds) over wet and fold just until combined.
- Divide the batter into 12 muffin liners. Bake for 20-22 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Remove muffins from tin after 4-5 minutes and cool on a wire rack until the muffins are at room temperature then drizzle with lemon glaze.
Lemon Glaze Recipe
- Combine confectioners' sugar, lemon zest and lemon juice. Stir it all until smooth. If the glaze gets too thick add a little lemon juice or water, just a teaspoon at a time. To thicken, add a little more confectioners' sugar.
Notes
Storage Info:
Store muffins covered tightly at room temp for up to 2 days. These muffins can also be frozen up to 2 months.
When freezing, do not glaze the muffins before hand. Freeze them as is and glaze when ready to serve, after thawing.
Thaw them overnight in the fridge or microwave for around 30 seconds direct from the freezer.
Tips to make best muffins every time:
- Do not over mix the batter: This is the most important step to keep in mind while making muffins' batter. While mixing dry ingredients into wet, fold only till the streaks of flour disappear in the batter. Else muffins may turn out dense and dry if the batter is over mixed.
- Use fresh Lemons: Fresh lemons yield 100x better flavor than the lemons sold in bottles. Always reach out for fresh lemons to make homemade muffins.
- Meyer Lemons: Try switching lemons for meyer lemons, for even a brighter- sweet and citrusy flavor in the batter. I promise, you will fall for those lemony-fruity-floral accents!
- Got no lemons at hand? No problem. You can sub lemons with 2 and a ½ tsps of lemon extract and just ½ teaspoon of white vinegar. Worry not! You won't taste vinegar in your baked muffins.
- Room temperature ingredients make all the difference: Room temp ingredients mix well with each other creating a uniform batter. This ultimately leads to a perfect bake!
Nutrition
Serving: 1Muffin | Calories: 289kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Sodium: 38mg | Sugar: 27g