Is it normal to be super-excited about muffins? Because I sooo am.
You guys; Me? Lemon Poppy Seed? Love affair? ➝ Totally unexpected. But ohhhhmygeez, I don’t even have words for how amazing these are. I ♡♡♡ them.
The other day I got an e-mail from a super-sweet reader named Bianca asking if I had any good lemon poppy seed muffin recipes, and being that I could only point her out to these healthified ones (also awesome, but not exactly the classic she was looking for), I knew something needed to happen. Now I’m pretty much forever indebted to her for inspiring these because they’re that crazy good.
Soft & fluffy, with pretty domed tops like any bakery-style muffin MUST have, plus intense lemon flavor, tons of poppy seeds studding every bite, and a sweet lemon glaze that sets the whole thing over the edge… that’s what I call muffin bliss. Even if you’re not big on lemon-y baked goods you gotta just trust me on this one; I’m honestly the last person who would be raving about anything like these and I’m definitely RAVING. Make them and rave with me :)
Fluffy, bakery-style muffins with a big burst of lemon flavor, tons of poppy seeds, and a sweet lemon glaze drizzled on top.
- 11 5/8 ounces (2 3/4 cups, spoon and level) all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 7 ounces (1 cup) granulated sugar
- 4 ounces (1/2 cup) salted butter, softened
- 1 tablespoon lemon zest
- 10 5/8 ounces (1 1/4 cups) sour cream
- 2 ounces (1/4 cup) freshly-squeezed lemon juice
- 2 eggs, room temperature*
- 2 teaspoons vanilla extract
- 4 ounces (1 cup) confectioner’s sugar, sifted
- 2 ounces (4 tablespoons) salted butter, melted
- 2 tablespoons freshly-squeezed lemon juice
- 1 tablespoon lemon zest
- Preheat oven to 400ºF and grease or line a standard 12-cup muffin tin.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the sugar, butter, and lemon zest, wiping down bowl and beater as needed. Beat in eggs one at a time, until fully incorporated, again wiping down as needed. Beat in sour cream, lemon juice, and vanilla until smoothly incorporated.
- Add the dry ingredients to the wet and mix in on lowest speed until mostly incorporated. Finish folding together by hand just until all ingredients are evenly combined.
- Divide batter evenly between prepared muffin cups (note they will be very full and mounded in centers). Smooth out tops with a fingertip if needed.
- Bake muffins in 400ºF oven for 7 minutes, and then reduce heat to 350ºF and bake another 10-13 minutes, until a toothpick inserted in center comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely before glazing.
- Combine confectioner's sugar, melted butter, lemon juice, and lemon zest in a bowl and whisk together until smooth. Spoon onto muffins and allow to drizzle down sides. Let glaze set before serving.
- Store muffins in an airtight container at room temperature.
*To quickly bring eggs to room temperature, place in a bowl and cover with warm water. Let sit 5-10 minutes before using.