Lemon Poppy Seed Muffins Recipe
These lemon poppy seed muffins are moist & perfectly sweet with a bold & bright lemon flavor. Top them with a delicious lemon glaze for a delicious breakfast treat!
Servings: 18 Muffins
Cost: $5
Ingredients
- ½ cup salted butter (melted)
- ½ cup sour cream
- 2 eggs
- ¾ cup whole milk
- 2 Tablespoons canola oil
- ¼ cup lemon juice
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 Tablespoons poppy seeds
Lemon Glaze
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Make the Lemon Poppy Seed Muffins
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Line 3 muffin tins with 6 liners each (spacing out the muffins), lightly grease the liners with cooking spray
- In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
- In a large bowl, whisk together melted butter, sour cream, eggs, milk, canola oil, lemon juice and vanilla.
- Whisk in sugar.
- Then, whisk the dry ingredient mixture into the wet ingredients until smooth.
- Add poppy seeds and stir until evenly distributed.
- Pour ⅓ cup batter into each well of the prepared muffin tin
- Bake 12-14 minutes until just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs -
Make the Glaze
- In a medium bowl, combine lemon juice and vanilla.
- Then add the powdered sugar and stir or whisk until smooth.
Assemble & Serve
- Dip the tops into the glaze, then let sit at room temperature or in the refrigerator until hardened.
Video
Notes
*Nutrition information calculated for muffins and glaze.
Ingredient Substitution Notes
Here are some possible substitutions for the ingredients in this recipe:
- All-purpose flour. all-purpose gluten-free baking flour.
- Salted butter. Unsalted butter.
- Granulated sugar. organic cane sugar.
- Sour cream. full-fat Greek yogurt.
- Whole milk. half and half, heavy cream or 2% milk.
- Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
- Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 149mg | Potassium: 83mg | Fiber: 1g | Sugar: 19g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg