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Lemon Poppyseed Muffins

Better than your favorite bakeries Lemon Poppyseed Muffin. A delicious light and fluffy muffin that everyone will declare their new favorite!
Course Breakfast, Dessert
Cuisine American
Keyword lemonmuffins, lemonpoppyseed, muffins
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Servings 12 muffins
Calories 318kcal

Equipment

  • 12 cup cupcake tin

Ingredients

  • 2 1/4 cups all purpose flour
  • 3/4 cup white sugar
  • 2 Tbsp. poppyseeds
  • 1 Tbsp. lemon zest
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cardamom
  • 1/2 cup whole milk, room temp.
  • 1/2 cup sour cream, room temp.
  • 8 Tbsp. butter, melted and slightly cooled
  • 2 large eggs, room temp.
  • 1/4 cup fresh lemon juice (juice from 1 lemon)
  • 2 tsp. lemon extract*

Glaze

  • 1 cup powdered sugar
  • 1-2 Tbsp. fresh lemon juice

Instructions

  • Add the sugar and lemon zest to a medium sized mixing bowl. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the muffins.
    3/4 cup white sugar, 1 Tbsp. lemon zest
  • Add in the flour, poppyseeds, baking powder, baking soda, salt and cardamom. Whisk until combined.
    2 1/4 cups all purpose flour, 2 Tbsp. poppyseeds, 3 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/4 tsp. cardamom
  • In another mixing bowl, whisk together the milk, sour cream, butter, eggs, lemon juice and extract together.
    1/2 cup whole milk, room temp., 1/2 cup sour cream, room temp., 8 Tbsp. butter, melted and slightly cooled, 2 large eggs, room temp., 1/4 cup fresh lemon juice (juice from 1 lemon), 2 tsp. lemon extract*
  • Gently fold the wet ingredients into the dry ingredients just until combined.
  • Cover and let rest in the fridge for at least 1 hour or up to overnight ideally if you have the time. (Letting the batter rest helps to create a perfect tall domed muffin structure and provide an overall bakery-style muffin aesthetic in both taste and texture).
  • When ready to bake, preheat the oven to 400°F.
  • You’ll need 2 muffin tins: line each with 6 paper liners, placing a liner in every other cup so they’re evenly spaced. This means you’ll need to bake the muffins in 2 separate batches. This method helps lead to taller muffin tops! But if you only have 1 muffin tin, it’s OK they will still be super delicious. 
  • Bake the muffins for ~13-15 minutes or until a toothpick inserted in the center comes out clean. Let them cool for just a couple minutes in the pan but then remove them to a cooling rack so they dont continue to bake from the heat of the pan. 
  • Whisk together the ingredients for the glaze. Once cooled, drizzle over the tops, garnish with more poppy seeds if desired and enjoy!
    1 cup powdered sugar, 1-2 Tbsp. fresh lemon juice

Video

Notes

  • You can use almond extract or vanilla extract if you do not have lemon extract but the lemon extract makes these extra lemon-y!
  • Storage: keep at room temperature and enjoy within 2-3 days for peak freshness. 

Nutrition

Serving: 1muffin | Calories: 318kcal