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Lemon Poppy Seed Muffins

These are the best lemon poppy seed muffins! They’re super moist, filled with zesty lemon flavor and poppy seeds and topped with crunchy lemon streusel and tangy lemony glaze.
5 from 14 votes
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Prep Time 20 minutes
Cook Time 23 minutes
Rest Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
 

Lemon Poppy Seed Muffins

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (112 g) unsalted butter, melted
  • 1 cup (200 g) granulated white sugar
  • 2 eggs, at room temperature
  • ½ cup (122 g) sour cream, at room temperature
  • ½ cup (120 ml) whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoon poppy seeds
  • 2 tablespoon (20 g) lemon zest about 4 large lemons zested

Lemon Streusel

  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • ¾ cup (150 g) sugar
  • ¼ teaspoon salt
  • 6 tablespoon (84 g) unsalted butter, cold
  • 1 teaspoon lemon zest about ½ large lemon zested

Lemon Glaze

  • 1 cup (130 g) powdered sugar
  • 4 teaspoon lemon juice about ½ a large lemon juiced

Instructions
 

For the Lemon Poppy Seed Muffins

  • In a small bowl whisk together the all purpose flour, baking powder, and salt. Set aside the flour mixture.
    2 cups (250 g) all-purpose flour, spooned and leveled, 1 tablespoon baking powder, ½ teaspoon salt
  • In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.
    ½ cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 eggs, at room temperature, ½ cup (122 g) sour cream, at room temperature, ½ cup (120 ml) whole milk, at room temperature, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients and whisk just until combined.
  • Add in the poppy seeds and lemon zest and gently fold them into the batter with a rubber spatula.
    1 ½ tablespoon poppy seeds, 2 tablespoon (20 g) lemon zest
  • Cover the batter with plastic wrap and let the batter rest at room temperature for 1 hour.

For the Lemon Streusel

  • While the batter rests make the streusel by whisking together the flour, sugar and salt. Add in the cold butter and lemon zest and smush everything together with your fingers, or a fork, until large clumps form. Place the streusel in the fridge while waiting for the batter.
    1 cup (125 g) all-purpose flour, spooned and leveled, ¾ cup (150 g) sugar, ¼ teaspoon salt, 6 tablespoon (84 g) unsalted butter, cold, 1 teaspoon lemon zest

Baking the Muffins

  • Preheat the oven to 350 degrees.
  • Line 2 muffin pans with 12 liners, lining every other cup so that they are spaced out. After one hour, scoop the muffin batter into the muffin cups. Be careful not to mix the batter around after it has rested, just scoop into each liner. Sprinkle streusel on top of the muffins. (There will be a little left over, but I just put as much as could fit on top of each one.)
  • Bake the muffins for 22-25 minutes. Let them cool for 10 minutes in the pan then transfer them to a cooling rack to completely cool. (If you choose not to space out the muffins and instead bake them all in one 12 cup muffin tin, keep in mind that the muffins will need about 5 extra minutes longer to bake.)

For the Lemon Glaze

  • While the muffins cool make the lemon glaze by whisking the powdered sugar and lemon juice together. Once the muffins are cool, drizzle glaze over each and serve!
    1 cup (130 g) powdered sugar, 4 teaspoon lemon juice
Keyword Lemon, lemon poppy seed, lemon poppy seed muffins, muffins
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