Lemon Poppy Seed Muffins with Lemon Glaze

Ingredients

• 2 cups (240 g) all-purpose flour, spooned and levelled
• 3/4 cup (150 g) granulated sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• Zest of 2 lemons
• 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 2 large eggs
• 3/4 cup (180 g) sour cream or plain Greek yogurt
• 1/4 cup (60 mL) fresh lemon juice
• 1 teaspoon vanilla extract
• Optional glaze: 3/4 cup (90 g) icing sugar
• Optional glaze: 1 to 2 tablespoons fresh lemon juice

Detailed directions for Lemon Poppy Seed Loaf Muffins

1. Prepare and mix the dry ingredients — Heat the oven to 375°F (190°C) and line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour, poppy seeds, baking powder, baking soda and salt until evenly combined.

   

2. Make the lemon mixture — Rub the lemon zest into the sugar in a large bowl until fragrant. Whisk in the slightly cooled melted butter, then add the eggs, sour cream, lemon juice and vanilla. Whisk until combined.

   

3. Fold the batter — Add the dry ingredients to the wet mixture and fold gently with a spatula until no dry flour remains. The batter will be thick. Stop mixing once combined, and do not taste unbaked batter because it contains raw flour and eggs.

   

4. Portion, bake and cool — Divide the batter among the muffin cups, filling each about three-quarters full; bake any excess separately. Bake for an estimated 18 to 22 minutes. The tops should spring back lightly and a toothpick inserted into the centre should come out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

   

5. Glaze if desired — Stir the icing sugar with 1 tablespoon lemon juice. Add more juice a little at a time until thick but drizzleable. Drizzle over the completely cooled muffins and let the glaze set. The muffins can also be served without glaze.

   

Published November 6, 2026 · Updated November 6, 2026