Description
These lemon poppy muffins are moist, zesty, and bursting with flavor from fresh lemon juice, zest, and poppy seeds. Perfect for breakfast, snack, or dessert!
Ingredients
2 cups all-purpose flour
2 tsp baking powder
2 tbsp poppy seeds
3/4 cup granulated sugar
1/2 cup melted butter
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla bean
Instructions
1. Preheat oven to 375°F and line a muffin tin with liners or use non-stick spray.
2. Whisk together flour, baking powder, salt, and poppy seeds.
3. In another bowl, beat sugar, eggs, and lemon zest until light.
4. Add lemon juice, sour cream, melted butter, and vanilla bean to wet mixture.
5. Combine wet and dry ingredients just until incorporated.
6. Fill muffin cups 3/4 full and bake for 20–22 minutes until golden and springy.
7. Cool on a wire rack; optionally drizzle with lemon glaze made from powdered sugar and lemon juice.
Notes
For a tangy lift, swap sour cream with Greek yogurt.
To go gluten-free, use a 1-to-1 baking blend like King Arthur’s.
Add jam centers or a crumb topping for extra flair.
Store in an airtight container for up to 4 days or freeze individually for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon poppy muffins, lemon muffins, muffin recipe, brunch, citrus