Lemon Poppy Muffins are basically the gold standard of muffins, with their fluffy soft crumb texture, the tart lemon and the super subtle nutty crunch from the poppies. Adding a lemon glaze on top gives them just that extra punch of lemon in that first bite. I could eat these every weekend of the summer.
These lemon poppy muffins have a serious citrus zip which I always adore. Citrus is a great go-to flavor for all kinds of baked goods like these Creamsicle Orange Cupcakes and this Grapefruit Olive Oil Cake.
Ingredients for a Perfect Muffin
Muffins are inherently much easier to make than their more “night-time” alternative of the cupcake.
Because muffins use a liquid fat (in this case, canola oil and melted butter), they do not require heavy creaming in a mixer and can be made in a matter of minutes with just a few bowls and a whisk, making them the right choice for early Sunday morning breakfasts.
We are using two kinds of liquid fat here (I know, the term “liquid fat” isn’t necessarily the prettiest, but sometimes you just gotta call it like you see it).
Canola or vegetable oil helps to create a tender and moist crumb texture and using half melted butter boosts the flavor and richness. It’s a one-two punch of pillowy muffin goodness.
How to Bake
Now that we have the proper oil and butter in place, the rest of the muffin comes together easily. The sour cream really helps seal in the moistness. The baking powder and baking soda create that classic domed top, helped by our baking method below.
Baking these at an initial high temperature of 425°F creates an initial spring in the batter providing that muffin dome we love. Baking at that temperature for too long would dry out the muffins, so after that first burst of heat, it’s crucial that we turn the oven back down for a nice relaxing bake for the rest of the time.
Helpful Equipment
One of the big selling points to muffins is their lack of speciality equipment. A few basics is all you need:
- Mixing bowls – I love glass nesting bowls. Great for working in, mise en place (you are mise en placing, right?!), and storing
- Whisk – Just, skip the silicone whisk. It just doesn’t work. Grab a classic stainless.
- Rubber spatula – I got these beauties in my culinary school kit, and I’ve never looked back
- Muffin Tin – Grab a solid muffin tin, it makes a difference in the final outcome. Yes this yellow one is real cute, but it’s not the best for baking results
- Zester – This is far and away my favorite zester – it just works like a dream
Looking for other Lemon Desserts?
Lemon Poppy Muffins
Equipment
- 2 Standard cupcake/muffin tins
Ingredients
Muffins
- 360 g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 71 g butter melted and cooled
- ⅓ cup canola oil
- 132 g granulated sugar
- 71 g brown sugar packed
- 2 eggs room temperature
- 76 g sour cream room temperature
- ¾ cup whole milk room temperature
- ¼ cup lemon juice about 2 lemons
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Lemon Glaze
- 171 g confectioner’s sugar
- 2 ½ to 3 tablespoons lemon juice
Instructions
- Preheat oven to 425ºF. Prepare two muffins tins with 16 lines or non-stick spray.
- Whisk together flour, baking powder, baking soda, salt, and poppy seeds in large bowl. Set aside.360 g all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons poppy seeds
- In medium-sized bowl, whisk together butter, oil, and sugars thoroughly. Add eggs and combine. Add sour cream, milk, lemon juice & zest and vanilla, whisk until smooth.71 g butter, 1/3 cup canola oil, 132 g granulated sugar, 71 g brown sugar, 2 eggs, 76 g sour cream, 3/4 cup whole milk, 1/4 cup lemon juice, Zest of 2 lemons, 1 teaspoon vanilla extract
- Pour wet ingredients into dry, mix together using a spatula until all ingredients are just combined. Do not overmix!
- Scoop into prepared muffin tins, filling about 2/3 full.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 12-15 minutes until the muffins are just golden and spring back when pressed.
- Allow to cool in the tin for 5 minutes before placing on cooling rack.
- For Glaze:Once cooled completely, make glaze by whisking together powdered sugar and lemon juice (more lemon will create a thinner glaze) and drizzle over top.171 g confectioner’s sugar, 2 1/2 to 3 tablespoons lemon juice
- Store in an airtight container
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.
Looking for other Lemony Desserts?
Try these Lemon Crinkle Cookies too!
I can already tell 5 stars! Can’t wait to make these. They are Quinn’s favorite!!
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