Lemon Poppyseed Muffins with Lemon Glaze

  • Recipe By
  • Published May 31st
  • Ready In45m
  • Servings12
  • Calories248
Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.

Lemon Poppyseed Muffins with Lemon Glaze Ingredients

The following are the ingredients needed to make delicious Lemon Poppyseed Muffins with Lemon Glaze for 12 servings:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 lemons, zested and juiced
  • 2 tablespoons poppy seeds
  • 2 2/3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup sour cream
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup confectioners' sugar

Lemon Poppyseed Muffins with Lemon Glaze Cooking Instructions

  • Prep15m
  • Cook20m
  • Ready In45m

To cook Lemon Poppyseed Muffins with Lemon Glaze, you need about 15 minutes of preparation time. The time needed to cook this Lemon Poppyseed Muffins with Lemon Glaze is about 20 minutes , and you can serve your Lemon Poppyseed Muffins with Lemon Glaze within 45 minutes . The following are the steps to cook Lemon Poppyseed Muffins with Lemon Glaze easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
  2. 2 Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
  4. 4 While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

Nutrition Facts

Per Serving: 248 calories; 8.9 grams of fat; 40.6 grams of carbohydrates; 3.7 grams of protein; 17 milligrams of cholesterol; 237 milligrams of sodium.

  1. Jan 13th 2019

    Easy to make, and pretty good! I would add lemon juice to the batter and not add all of the poppy seeds though.

  2. Aug 27th 2018

    muffin doesn't taste very lemony, so you need the glaze. Also, they are quite greasy.

  3. Mar 18th 2018

    Not very lemony in flavor and a bit of a chewy texture for a muffin.

  4. Jan 14th 2018

    I have made this as stated, the only thing that keeps it from 5 stars is the icing portion. You need to add your juice slowly, and you will not end up using all of it. I have also altered i ...

  5. Aug 13th 2016

    These were perfect, I didn't have sour cream so I did plain greek yogurt. I also did a little more lemon zest than what it called for. Other than that I followed the recipe. Thanks for the recipe.

  6. Feb 15th 2016

    This was great!! I did make some changes though. My family doesn't eat sugar so I substituted the sugar for fructose (you can find conversions of sugar to fructose online). My finding any bu ...

  7. Feb 13th 2016

    These muffins are super moist. My family loved them, even my most particular son snatched one and came back for a second. I made extra glaze, and the family went bonkers soaking them in it ...

  8. Feb 1st 2016

    These were ok. I made the glaze differently and thought it was the best part. I made a simple lemon syrup by heating 1/4 cup regular sugar and 1/4 cup lemon juice in a small pan until the su ...

  9. Apr 9th 2015

    These were pretty good! Couple of things to note: You will not need the juice of 2 lemons for the glaze. Zest both of the lemons and use the zest in the batter, but don't even cut into the 2 ...