Rating: 4.5 stars
35 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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

cook:
20 mins
additional:
10 mins
total:
45 mins
prep:
15 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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