A tart lemon glaze brings life to moist poppyseed muffins with a hint of lemon. You won’t be able to stop at one! If preferred, you can use yogurt in place of the sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 2 lemons, zested and juiced
- 2 tablespoons poppy seeds
- 2 ⅔ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ⅓ cup sour cream
- ⅓ cup vegetable oil
- 1 egg
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
- While muffins are cooling, whisk confectioners’ sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 237 mg |
| Sugars | 24 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
deliciousness
Substituted lemon Greek yogurt for sour cream
Delicious! Brought them into work, and everybody really liked them! I used Greek yogurt instead of sour cream, and they were nice and moist. The longer they sit out, the stronger the lemon flavor!
Delicious!
Absolutely delicious!! Moist, subtle lemon flavour. We will make these again for sure!!
Really easy. I’m 11 and this just like making cupcakes. I did had to add more lemon. In the milk mixture (I didn’t have buttermilk so I just used whole milk) I added the juice of the two lemons and then I added the zest in the flour mixture making sure not to zest the white because it is bitter. The muffins by themselves were a little bland but with the glaze they were great! My little brother who is 7 loved them.
So delicious! I used both lemon zests in the batter but only 1 of the lemons juice to get the right consistency for the glaze.
Not enough lemon flavor for me and not very sweet either. I thought they were just kind of bland. Will keep looking for a GREAT Lemon poppyseed muffin.
so easy to make and good as well. will definately make again!
so good I like the glaze on top makes them perfect with it
Loved it. I addes 1/4 cup lemon juice. I didn’t alter any of the other liqueds. I love the lemon flavor in the batter. Doesn’t even need frosting. Yum 🙂
Easy to make, and pretty good! I would add lemon juice to the batter and not add all of the poppy seeds though.
muffin doesn’t taste very lemony, so you need the glaze. Also, they are quite greasy.
Not very lemony in flavor and a bit of a chewy texture for a muffin.
These were the best poppy seed muffins I’ve ever eaten. Very moist and lemony. I used plain whole milk yogurt as I didn’t have sour cream. On the first batch I only used the juice and zest of one lemon (meyer) for the glaze which was plenty. The second batch (so good I had to make them again) I used two meyer lemons. The glaze was very runny so I added more sugar to get the right consistency and tang so I had glaze leftover which is not a problem. Excellent both times. This goes in my continue to make pile of recipes.
I have made this as stated, the only thing that keeps it from 5 stars is the icing portion. You need to add your juice slowly, and you will not end up using all of it. I have also altered it to fit health wants of my house hold. I subbed 1 3/4 cup flour with 1 cup gluten free all purpose flour. and 3/4 almond meal. sour cream with yogurt. veg. oil for coconut oil (melted and decrease by a Tablespoon) and white sugar with coconut sugar. Using these substitutions is packed in more protein and lowed the glycemic index. they came out slightly dense, but still as delicious! next time I will add a couple minutes on the bake time. Saving this recipe for making it again, Thanks!
Great recipe!! I made a loaf instead of muffins, cook time is 45 minutes for a loaf. I also added a splash of pure vanilla to my wet ingredients and the glaze was a little tart so I added a splash of vanilla to it as well.
I followed the recipe exactly except I added some lemon juice and used margarine & butter in place of the oil. The texture was off, the muffins were sticky before the glaze was put on them. Then as one review stated they were flat (almost concave) for me, and they wouldn’t brown. My family ate them all, but I think that was mostly due to hunger. I don’t recommend this recipe this is a case where the boxed muffins are much better.
Delicious! You won’t need the juice of both lemons for the glaze though.
These are tasty, however a couple things to note: I wish I’d read the comments before making them, as the muffin batter comes out liquidy and therefore cooks flat, instead of making rounded tops. The juice of two lemons is way too much for the glaze and it is basically liquid with icing sugar. Finally, the batter stuck to the muffin cups.
I did not have butter milk , but i did have some vanilla yogurt so i added 2 Tablespoons of fresh squeezed lemon juice to 1 cup of the yogurt. Instead of veg. oil i used extra virgin olive oil. I added more lemon zest as well as more poppy seeds, i love them both!The recipe called for too much glaze, so i just combined the confectioners sugar and lemon juice slowly to make the amount i needed,and instead of drizzling the glaze, i placed the muffins down into the bowl of glaze and coated the whole top!! they tasted fantastic!! I will definitely make these again.