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Lemon Poppy Muffins

Lemon Poppy Muffins

  • Author: Theresa | Quiet Baking Day
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 muffins
  • Category: Pastries
  • Method: Easy
  • Cuisine: American


Bright, summery and super easy! With a pop of citrus zest, and an icing drizzle, these lemon poppy muffins are perfectly of tangy and sweet.




  • 360g all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 71g butter, melted and cooled
  • 1/3 cup canola oil
  • 132g granulated sugar
  • 71g brown sugar, packed
  • 2 eggs, room temperature
  • 76g sour cream, room temperature
  • 3/4 cup whole milk, room temperature
  • 1/4 cup lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

Lemon Glaze

  • 171g confectioner’s sugar
  • 2 1/23 tablespoons lemon juice


  1. Preheat oven to 425ºF. Prepare two muffins tins with 16 lines or non-stick spray.
  2. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in large bowl. Set aside.
  3. 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.
  4. Pour wet ingredients into dry, mix together using a spatula until all ingredients are just combined. Do not overmix!
  5. Scoop into prepared muffin tins, filling about 2/3 full.
  6. 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.
  7. Allow to cool in the tin for 5 minutes before placing on cooling rack.
  8. 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.
  9. Store in an airtight container

Keywords: citrus, lemon, brunch

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