Lemon Poppy Seed Muffins

Delicate and decadent, these tangy Lemon Poppy Seed Muffins-studded with tiny black bits and coated in a sticky-sweet glaze that makes you crave for more!

Course Breakfast

Cuisine American

Keyword How Do I Make Lemon Poppy Seed Muffins, How To Make Lemon Poppy Seed Muffins, Lemon Poppy Seed Muffins, Lemon Poppy Seed Muffins Recipe

Prep Time 10

Cook Time 20

Total Time 35

Servings People

Calories 306kcal

Author Kathleen

Ingredients

Muffins:

3 tablespoons lemon zest
1 1/4 cups sugar
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
1/2 cup vegetable oil
1/4 cup fresh lemon juice
2 tablespoons sour cream
1 large egg lightly beaten
1 large egg yolk
1 cup buttermilk, well shaken
2 teaspoons vanilla

Glaze:

1 cup powdered sugar
2-3 tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat the oven. Preheat oven to 400°F (204ºC). Line a 12-cup standard muffin tin with paper liners.
Make the lemon sugar. In a large mixing bowl, combine the sugar (1 1/4 cups) and lemon zest (3 tablespoons). Rub them together with your fingertips for 30–60 seconds, until the sugar feels slightly damp and smells very fragrant. This helps release the lemon oils and gives the muffins a brighter, more pronounced lemon flavor.
Mix the dry ingredients. In a medium bowl, whisk together the flour (2 1/2 cups), cornstarch (1 tablespoon), salt (1/4 teaspoon), baking powder (2 1/2 teaspoons), baking soda (1/2 teaspoon), and poppy seeds (2 tablespoons) until well combined.
Mix the wet ingredients. To the bowl with the lemon sugar, whisk in the egg (1) and egg yolk (1) until smooth. Add the sour cream (2 tablespoons), buttermilk (1 cup), vegetable oil (1/2 cup), lemon juice (1/4 cup), and vanilla (2 teaspoons), then whisk until the mixture is smooth and fully combined.
Combine the batter. Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix. The batter should still look a little lumpy.
Let the batter rest. Let the batter sit for 10 minutes before baking. This gives the flour time to fully hydrate and helps create a softer, more tender muffin.
Fill the muffin tin. Divide the batter evenly among the muffin cups, filling each one about ¾ to nearly full, about a heaping ⅓ cup batter per muffin. This helps create tall, bakery-style muffin tops.
Let the filled muffin pan rest for 5 minutes before baking. This allows the leavening to begin activating and helps produce taller, bakery-style muffin tops.
Bake the muffins. Bake at 400°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13–16 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool the muffins. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool further.
Make the glaze. In a small bowl, whisk together the powdered sugar (1 cup) and 2 tablespoons lemon juice. Add a little more lemon juice, if needed, until the glaze is thick but pourable.
Glaze and serve. Drizzle the glaze over the muffins once they’ve cooled slightly. Let the glaze set, then serve.

Notes

Fill muffin cups nearly full. This encourages tall domed tops similar to bakery muffins.
Avoid overbaking. Muffins should be lightly golden and just set in the center. Overbaking is the quickest way to dry them out.
Use room-temperature ingredients. They mix more smoothly and help create an even batter.
Let the muffins cool slightly before glazing. If the muffins are too hot, the glaze will melt completely instead of forming a glossy finish.
Store muffins properly. Keep them in an airtight container to maintain their soft texture.
For even stronger lemon flavor: Add ½ teaspoon lemon extract to the batter along with the vanilla.

Nutrition