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A close-up of a Lemon Poppy Seed Muffins with a bite taken out, showcasing a fluffy interior, poppy seeds, and a crumbly topping with icing drizzle, accompanied by lemon slices.

Lemon Poppy Seed Muffins

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Zesty, moist Lemon Poppy Seed Muffins topped with a crunchy streusel and tangy glaze, perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 23 minutes
Rest Time 1 hour
Total Time 1 hour 43 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Lemon Poppy Seed Muffins:
  • 2 cups 250 g all-purpose flour (Sifted and leveled)
  • 1 tablespoon baking powder For leavening
  • ½ teaspoon salt To balance flavor
  • ½ cup 112 g unsalted butter melted (For moisture)
  • 1 cup 200 g granulated white sugar (Sweetener)
  • 2 eggs Room temperature
  • ½ cup 122 g sour cream (Room temperature adds moisture)
  • ½ cup 120 ml whole milk (Room temperature adds moisture)
  • 1 teaspoon vanilla extract For flavor
  • 1 ½ tablespoon poppy seeds For texture
  • 2 tablespoon 20 g lemon zest (From about 4 large lemons)
Lemon Streusel:
  • 1 cup 125 g all-purpose flour (Sifted and leveled)
  • ¾ cup 150 g granulated sugar (Sweetener)
  • ¼ teaspoon salt To balance sweetness
  • 6 tablespoon 84 g unsalted butter cold (For texture)
  • 1 teaspoon lemon zest From ½ large lemon
Lemon Glaze:
  • 1 cup 130 g powdered sugar (For sweetness)
  • 4 teaspoon lemon juice From about ½ large lemon

Method
 

  1. Whisk the flour, baking powder, and salt in a small bowl, then set aside.
  2. In a large bowl, combine melted butter, sugar, eggs, sour cream, milk, and vanilla extract.
  3. Add the dry ingredients to the wet ingredients and whisk until just combined.
  4. Gently fold in poppy seeds and lemon zest using a rubber spatula.
  5. Cover the bowl with plastic wrap and let the batter rest for 1 hour at room temperature.
  6. Whisk together the flour, sugar, and salt in a small bowl.
  7. Add cold butter and lemon zest, then use your fingers or a fork to mix until large clumps form.
  8. Place the streusel in the fridge until ready to use.
  9. Preheat the oven to 350°F (175°C).
  10. Line two muffin pans with 12 liners, spacing them out by every other cup.
  11. Once the batter has rested, scoop it into the muffin cups without stirring it.
  12. Sprinkle the streusel generously over the muffins, using up as much as possible.
  13. Bake the muffins for 22-25 minutes, or until a toothpick comes out clean.
  14. Allow the muffins to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
  15. Whisk powdered sugar and lemon juice together until smooth.
  16. Once the muffins are cool, drizzle the glaze over each muffin.

Nutrition

Serving: 1MuffinCalories: 240kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Notes

These lemon poppy seed muffins are a refreshing treat with a tangy glaze and a perfectly crunchy streusel topping. The batter rests for an hour to enhance the flavor and texture.

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