The Best Lemon Poppyseed Muffins
If you have been searching for a lemon poppyseed muffin recipe that is bursting with lemon flavor, tall and fluffy, with a tender moist crumb, then drop everything. It's here.
My sister has been begging me to come up with a perfect lemon poppyseed muffin recipe for a few centuries now, it seems like, and I'm finally here to save the day.
My sweet bubby #3 has finally exited his colicky stage for real. I told you back in this post about him that I thought eating dairy free was helping him, but I think he just happened to have a good few days when I was first trying it out. But now that he's three months old, he's been sleeping great and has been very sweet and content for a few weeks now, so I'm starting to dream up all kinds of recipes for you guys once again!
Anyway, I was very confident that these muffins would turn out on the first try, because, if you recall, I had already perfected my blueberry muffin recipe about 4 years ago. You can read all about my weeks of experimentation and tweaking in the post here.
From there it was easy. Just leave out the blueberries and add the perfect amount of lemon zest and poppyseeds. That's one of the biggest flaws of lemon poppyseed muffin recipes, in my opinion. They're just never lemony enough!
I used the zest of 4 entire lemons for this recipe. I only used juice in the glaze. I just don't think the flavor of the lemon juice really comes through too much usually in muffin recipes and it changes the chemistry so I just didn't want to deal with it. I was planning on getting this recipe up in time for National Lemonade Day so you would know what to do with the extra juice, but I saw a million lemonade stands on Saturday, so I think I missed it. Oops.
Anyway, I hope that this recipe fulfills all of your lemon poppyseed dreams. Enjoy.
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- The Best Lemon Poppyseed Muffins
Makes 7 muffins
This recipe is based on my Best Blueberry Muffins Ever
2/3 cup white sugar
1 large egg
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
1 tablespoon poppyseeds
1/4 cup fresh lemon zest (from 4 lemons)
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream (you can sub yogurt)
Glaze:
1 1/2 cups powdered sugar
2-4 tablespoons lemon juice
Preheat oven to 375ºF. Place seven muffin liners in the pan.
Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined. Add the poppyseeds and lemon zest and mix well.
Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don't have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don't overmix. Just stir until it's no longer lumpy.
Stir in the sour cream just until well distributed.
Evenly distribute the batter in the muffin tin, filling each one to the top of the liner.
Bake muffins for about 22 minutes or just until a toothpick comes out clean.
Mix together the ingredients for the glaze, add lemon juice until desired consistency is reached (use the photo of glaze being poured for reference). Pour glaze over cooled muffins.
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