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.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.

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  • 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.

  • 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.

  • While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

Nutrition Facts

248 calories; protein 3.7g; carbohydrates 40.6g; fat 8.9g; cholesterol 17.3mg; sodium 236.5mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/09/2015
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 lemon (save it to use in something else). I only juiced 1/2 of a lemon and didn't even need it all. Step 4 should state to add the lemon juice 1 tsp. at a time until the desired consistency to drizzle is achieved. I would also add to fill the paper cups 2/3 full. I filled mine more like 3/4 full and it was a tad too much in my opinion. I also got 15 muffins filling them 3/4 full. My paper liners stuck a little bit so next time I might just skip the paper liners and just put the batter right in the muffin tin (sprayed with BakeEasy or Pam ). Read More
(11)

Most helpful critical review

Rating: 3 stars
02/01/2016
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 dissolved and it became very syrupy. Then let it cool just a few minutes to become thicker (not so drippy) and brushed it on the warm muffins with a pastry brush. There was a beautiful sheen that wasn't clouded by all that confectioners sugar. Read More
(10)
37 Ratings
  • 5 star values: 20
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/09/2015
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 lemon (save it to use in something else). I only juiced 1/2 of a lemon and didn't even need it all. Step 4 should state to add the lemon juice 1 tsp. at a time until the desired consistency to drizzle is achieved. I would also add to fill the paper cups 2/3 full. I filled mine more like 3/4 full and it was a tad too much in my opinion. I also got 15 muffins filling them 3/4 full. My paper liners stuck a little bit so next time I might just skip the paper liners and just put the batter right in the muffin tin (sprayed with BakeEasy or Pam ). Read More
(11)
Rating: 3 stars
02/01/2016
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 dissolved and it became very syrupy. Then let it cool just a few minutes to become thicker (not so drippy) and brushed it on the warm muffins with a pastry brush. There was a beautiful sheen that wasn't clouded by all that confectioners sugar. Read More
(10)
Rating: 4 stars
02/15/2016
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 buttermilk, I just put in whole milk and then added some lemon juice to that (about 2 tsp) I also added a lot of lemon juice to the batter. Just go by taste! I only cooked them for 10-15 minutes. For the glaze I didn't have powdered sugar, so I made some out of cornstarch and fructose, and then added the lemon juice. You can combine those 3 together instead of doing powdered sugar. I would definently recommend MORE LEMON! They were sort of bland, so Just dump it in to the glaze and the batter :) Read More
(5)
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Rating: 4 stars
01/14/2018
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 fit health wants of my house hold. I subbed 1 3/4 cup flour with 1 cup gluten free all purpose flour. and 3/4 almond meal. sour cream with yogurt. veg. oil for coconut oil (melted and decrease by a Tablespoon) and white sugar with coconut sugar. Using these substitutions is packed in more protein and lowed the glycemic index. they came out slightly dense, but still as delicious! next time I will add a couple minutes on the bake time. Saving this recipe for making it again, Thanks! Read More
(3)
Rating: 4 stars
04/26/2020
Really easy. I’m 11 and this just like making cupcakes. I did had to add more lemon. In the milk mixture (I didn’t have buttermilk so I just used whole milk) I added the juice of the two lemons and then I added the zest in the flour mixture making sure not to zest the white because it is bitter. The muffins by themselves were a little bland but with the glaze they were great! My little brother who is 7 loved them. Read More
(3)
Rating: 3 stars
01/25/2020
Not enough lemon flavor for me and not very sweet either. I thought they were just kind of bland. Will keep looking for a GREAT Lemon poppyseed muffin. Read More
(1)
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Rating: 5 stars
08/13/2016
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 recipe. Read More
(1)
Rating: 5 stars
11/30/2019
so good I like the glaze on top makes them perfect with it Read More
(1)
Rating: 5 stars
02/13/2016
These muffins are super moist. My family loved them even my most particular son snatched one and came back for a second. I made extra glaze and the family went bonkers soaking them in it and making them disappear before these muffins even had a chance to get cold. We WILL be making these again soon except next time I'll make a double batch. I sadly did not have a lemon and it was not convenient to get to the store so I substituted dried lemon peel and a single drop of lemon extract in the muffins and then used ReaLemon juice for the glaze. Other than that I followed the recipe exactly. Next time hope to use a real lemon as the fresh grated peel requested in the recipe will most likely give them a bit more lemon flavor than mine had. Still they were awesome! Thanks for sharing this. I love a beautiful moist muffin with a warm cup of tea. Note for tea room/party planner: As moist as these were this recipe would probably be great as small bite-size muffins for use at a tea or for a party platter. In my silicone muffin pans they popped right out too! Read More
(1)
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