LEMON POPPY SEED MUFFINS

These moist lemon poppy seed muffins are bursting with a tangy lemon flavor. They make a great morning or afternoon treat.

Why Should You Try This Recipe?

These lemony, buttery, moist, and fluffy muffins are coming straight out of heaven. No, I am not kidding. How else would you describe individual cakes bursting with tangy lemon flavor, packed with poppy seeds and brushed with sugary lemon syrup? You call them small pieces from heaven, made with a few ingredients and a simple recipe.

Tangy Lemon Flavor

These muffins get their tanginess from lemon zest and lemon juice. Furthermore, the lemon syrup enhances the taste by infusing more lemon flavor into the muffins.

What Are Poppy Seeds?

Poppy seeds are small oilseeds that come from the opium poppy plant. These tiny seeds have been harvested and eaten for thousands of years. They are legally cultivated and widely used in European and South Asian cuisine. Poppy seeds have a nutty taste and aroma, making them perfect for baked goods like muffins, buns, cookies, bagels, cakes, and yeast breads.

Sour Cream

This recipe doesn’t use much butter; instead, sour cream provides the airy structure. Use full-fat sour cream for the best results. If substituting with yogurt, make sure to strain regular yogurt as its excess moisture can affect the rise of the muffins.

Required Ingredients

• All-Purpose Flour
• Sugar
• Lemon Juice
• Lemon Zest
• Eggs
• Butter
• Sour Cream
• Poppy Seeds

Frequently Asked Questions

Do I use fresh lemon juice for this recipe?
Yes, fresh lemon juice is best. Peel the zest before squeezing the juice. Bottled lemon juice can be used, but it won’t have the same fresh taste.

How do I zest a lemon properly?
Make sure to grate only the yellow zest and avoid the white pith underneath. The pith is bitter, and you don’t want that in your muffins.

Why is the batter so thick?
The thick batter ensures domed and puffy muffins while keeping them moist and fluffy.

How to Store

On the Counter: Muffins stay fresh for 2–3 days.
In the Fridge: Store for up to a week.
In the Freezer: Wrap in plastic wrap + foil and store for up to 3 months.

Summary

• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Course: Dessert
• Cuisine: American
• Servings: 12 muffins
• Calories: 327 kcal

Ingredients

Lemon Poppy Seed Muffins:

• ½ cup butter (115g), room temperature
• 1 cup castor sugar (220g)
• 2 tsp vanilla extract (8.67g)
• 3 tbsp lemon juice (14.4g), juice of one large lemon, room temperature
• 1 tsp lemon zest (2g), see notes
• 1 cup plain yogurt or sour cream (245g), strained
• 2 ½ cups all-purpose flour (300g)
• 2 eggs (large), room temperature
• 2 ½ tsp baking powder (12g)
• ½ tsp baking soda (2.4g)
• ¼ tsp salt (1.5g)
• 2–3 tbsp poppy seeds (30g)

Lemon Syrup:

• ¾ cup water (180ml)
• ¼ cup lemon juice (58ml)
• 1 cup sugar (220g)

Instructions

Lemon Poppy Seed Muffins:

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
2. Cream the butter until smooth and creamy. Add sugar and mix again until creamy.
3. Add eggs one by one, beating after each addition. Then add lemon zest, lemon juice, and yogurt, mixing until well incorporated.
4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
5. Combine: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix or muffins will be tough.
6. Using an ice cream scoop, divide the batter evenly into the muffin liners.
7. Bake for 14–17 minutes until golden brown. A toothpick inserted should come out clean or with a few crumbs.

Lemon Syrup:

1. In a saucepan, simmer water over medium heat. Add sugar and lemon juice. Stir for 5–6 minutes until fully dissolved.
2. Cool completely before using.
3. Brush warm muffins 2–3 times with the lemon syrup for maximum flavor. Let sit for 5–10 minutes before serving.

Notes

• Fresh Lemon Juice: Always use fresh lemon juice for the best flavor.
• Lemon Zest: Only zest the yellow outer layer, avoiding the bitter white pith.
• Thick Batter: A thicker batter ensures high domes and fluffy muffins.
• Do Not Overmix: Over-mixing can cause tough muffins due to gluten activation.

Nutrition

Serving Size: 1 muffin

• Calories: 327
• Fat: 10g (15%)
• Saturated Fat: 6g (38%)
• Carbohydrates: 56g (19%)
• Sugar: 35g (39%)
• Protein: 4g (8%)
• Sodium: 255mg (11%)\