Best Lemon Poppy Seed Muffins (No Yogurt)
Servings: 16 Servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened to room temperature
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- ½ cup whole milk room temperature
- ¼ cup fresh lemon juice about 1-2 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
To Make the Muffins:
- Preheat the oven to 425°F (220°C). Line two 12-count muffin pans with paper liners or grease the pan.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 tablespoon poppy seeds, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon baking soda
- In another bowl, beat the sugar and butter until lightened in color and creamy.½ cup unsalted butter, ¾ cup granulated sugar
- Add the eggs, sour cream, milk, lemon juice, lemon zest, and vanilla. Mix until well combined.2 large eggs, ½ cup sour cream, ½ cup whole milk, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet and mix until no streaks of flour remain. The batter will have a thick, fluffy texture.
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake for 5 minutes at 425°F (220°C), then lower the oven to 350°F (175°C) and bake for an additional 15 to 17 minutes. A toothpick inserted in the center should come out clean when the muffins are done.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack.
To Make the Glaze:
- Whisk the powdered sugar and lemon juice together until smooth. Drizzle over freshly baked muffins.1 cup powdered sugar, 2 to 3 tablespoons fresh lemon juice
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin with glaze. Actual calories will vary.
- Pans: You will need two muffin pans or will need to reuse the same pan. This recipe makes about 16 muffins total depending on how full you fill the muffin tins.
- Use fresh lemon: If possible, use fresh lemon juice. Bottled juice works in a pinch but doesn't taste the same.
- Check bake time: Start checking for doneness around the 15-minute mark after lowering the oven temp.
- No soaking needed: No need to soak the poppy seeds unless you'd like to take the extra step.
- Chia seed swap: Chia seeds can be used instead of poppy seeds in equal amounts.
- Add blueberries: Add ¾ to 1 cup of blueberries if you'd like. Use them fresh or frozen and unthawed.
- Extra lemon flavor: Add extra zest, ½ teaspoon lemon extract, or brush warm muffins with lemon juice.
- Refrigerate leftovers: Store leftovers in the fridge for 4 to 5 days.
- Freeze for later: Wrap individually and store in a freezer-safe bag for up to 2 months.
Nutrition Facts
Best Lemon Poppy Seed Muffins (No Yogurt)
Serving Size
1 muffin
Amount per Serving
Calories
205
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
41
mg
14
%
Sodium
148
mg
6
%
Potassium
58
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
265
IU
5
%
Vitamin C
3
mg
4
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
