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Lemon Poppyseed Muffins with Lemon Glaze

Rated as 4.32 out of 5 Stars

"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."
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Ingredients

45 m servings 248 cals
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
  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. 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. 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 g fat; 40.6 g carbohydrates; 3.7 g protein; 17 mg cholesterol; 237 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 2nd l...

Most helpful critical review

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 sugar ...

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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 2nd l...

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 sugar ...

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 butter...

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 recip...

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

These were the best poppy seed muffins I've ever eaten. Very moist and lemony. I used plain whole milk yogurt as I didn't have sour cream. On the first batch I only used the juice and zest of on...

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 it to...

Great recipe!! I made a loaf instead of muffins, cook time is 45 minutes for a loaf. I also added a splash of pure vanilla to my wet ingredients and the glaze was a little tart so I added a spla...

I followed the recipe exactly except I added some lemon juice and used margarine & butter in place of the oil. The texture was off, the muffins were sticky before the glaze was put on them. Th...