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Moist Lemon Poppyseed Muffins with Lemon Glaze Recipe

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4.4 from 12 reviews

These Moist Lemon Poppyseed Muffins with Lemon Glaze are tender, flavorful treats bursting with fresh lemon zest and tangy sour cream. Perfect for breakfast or a delightful snack, they combine the crunch of poppyseeds with a sweet and tangy lemon glaze for an irresistible finish.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Muffins

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup sugar
  • 3/4 cup sour cream (or Greek yogurt or buttermilk)
  • 1 tbsp lemon juice
  • Zest of 2 lemons (reserve a tiny bit for the glaze)
  • 1 tsp lemon emulsion
  • 1/2 cup melted coconut oil (cooled; or vegetable oil)
  • 1.5 tbsp poppyseeds
  • 2 large eggs (room temperature)

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice (plus the tiny bit of reserved lemon zest)

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees F. Line your muffin pan with silicone liners or paper liners to prevent sticking and facilitate easy removal.
  2. Prepare Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, and kosher salt. Sift the baking powder to remove any lumps and ensure even distribution.
  3. Mix Wet Ingredients: In the bowl of a stand mixer, add sugar, sour cream, lemon juice, lemon zest, lemon emulsion, poppyseeds, and cooled melted coconut oil. Beat on medium speed until all ingredients are well incorporated.
  4. Add Eggs: Add the two large room-temperature eggs to the mixture and beat again until combined thoroughly.
  5. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients while mixing on low speed, just until no dry streaks remain. Avoid overmixing to keep muffins tender.
  6. Fill Muffin Liners: Scoop the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
  7. Bake Muffins: Bake in the preheated oven for 15 to 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and transfer to a wire rack to cool. If using silicone liners, gently remove the muffins from the liners once cooled.
  8. Prepare Lemon Glaze: In a medium bowl, whisk together powdered sugar and fresh lemon juice along with the reserved lemon zest until smooth and pourable.
  9. Glaze Muffins: Drizzle the lemon glaze over each cooled muffin or dip the tops into the glaze, letting any excess drip off. Allow the glaze to set completely before serving or storing.
  10. Store Muffins: Once the glaze has set, store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

  • You can substitute sour cream with Greek yogurt or buttermilk for a slight variation in texture and tang.
  • Ensure eggs are at room temperature to help the batter mix smoothly.
  • Avoid overmixing the batter to keep muffins light and fluffy.
  • Use fresh lemon zest and juice for the best bright lemon flavor.
  • Muffins can be frozen without glaze for up to 2 months; glaze after thawing.
  • To make this recipe nut-free, ensure the coconut oil is pure and uncontaminated by nuts.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/moist-lemon-poppyseed-muffins-with-lemon-glaze-recipe/