Lemon Poppy Seed Muffins

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Get ready to experience the most amazing lemon poppy seed muffins ever! They’re incredibly moist, bursting with tangy lemon flavor, and loaded with crunchy poppy seeds. Plus, they’re topped with a delightful lemon streusel and tangy glaze for the ultimate breakfast or snack treat.


  1. Tender and Moist: These muffins are super tender, thanks to the addition of sour cream in the batter. Each bite is like a fluffy cloud of lemony goodness!
  2. Bursting with Flavor: Packed with lemon zest and plenty of poppy seeds, every mouthful is a burst of fresh, zesty flavor that’ll leave you craving more.
  3. Irresistible Tops: With their signature large domed tops and crunchy streusel, these muffins look as good as they taste! Plus, letting the batter rest before baking ensures they rise to fluffy perfection.

Lemon Poppy Seed Muffins

Prep Time 20 minutes
Cook Time 23 minutes
Rest Time 1 hour
Course Breakfast, Snack
Servings 12 muffins


For the Lemon Poppy Seed Muffins:

  • 2 cups of all-purpose flour 250 grams, spooned and leveled
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • ½ cup of melted unsalted butter 112 grams
  • 1 cup of granulated white sugar 200 grams
  • 2 eggs at room temperature
  • ½ cup of sour cream 122 grams, at room temperature
  • ½ cup of whole milk 120 milliliters, at room temperature
  • 1 teaspoon of vanilla extract
  • 1 ½ tablespoons of poppy seeds
  • 2 tablespoons of lemon zest about zest from 4 large lemons

For the Lemon Streusel:

  • 1 cup of all-purpose flour 125 grams, spooned and leveled
  • ¾ cup of sugar 150 grams
  • ¼ teaspoon of salt
  • 6 tablespoons of cold unsalted butter 84 grams
  • 1 teaspoon of lemon zest about zest from ½ large lemon

For the Lemon Glaze:

  • 1 cup of powdered sugar 130 grams
  • 4 teaspoons of lemon juice about juice from ½ a large lemon


  • Preheat your oven to 350 degrees Fahrenheit.
  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and whisk until just combined.
  • Gently fold in the poppy seeds and lemon zest.
  • Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
  • While the batter rests, make the streusel by combining the flour, sugar, salt, butter, and lemon zest until clumps form. Place in the fridge.
  • Line 2 muffin pans with 12 liners, spacing them out. Scoop the muffin batter into the cups, then sprinkle streusel on top.
  • Bake for 22-25 minutes, then cool in the pan for 10 minutes before transferring to a cooling rack.
  • While the muffins cool, make the glaze by whisking together the powdered sugar and lemon juice. Drizzle over the cooled muffins and enjoy every tangy, lemony bite!

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