Lemon Poppy Muffins

By Samantha Seneviratne

Published December 20, 2016

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(1,408)
Comments
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From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love. Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch. This version gets a healthy dose of lemony tang thanks to an ample amount of grated zest and a zippy lemon-juice glaze. It’s important to spring for fresh fruit here, as opposed to anything that comes in a plastic bottle. The bright flavor of real lemon goes a long way.

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Ingredients

Yield:12 servings

FOR THE MUFFINS

  • 2 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • ¾ cup granulated sugar

  • ½ cup unsalted butter (1 stick), melted and cooled slightly

  • ½ cup whole milk

  • ½ cup sour cream

  • 2 large eggs

  • 2 tablespoons freshly grated lemon zest (from 2 large lemons)

  • 2 tablespoons fresh lemon juice

  • 4 teaspoons poppy seeds

FOR THE GLAZE

  • 1 cup confectioners’ sugar

  • 2 to 3 tablespoons fresh lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

44 grams carbs; 58 milligrams cholesterol; 294 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 198 milligrams sodium; 5 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.

  2. Step 2

    In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.

  3. Step 3

    With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)

  4. Step 4

    Prepare the glaze: Whisk together confectioners’ sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.

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Ratings

4 out of 5
1,408 user ratings
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Comments

Leslie Macmillan

I've been making a version of this for years, but with half the sugar, butter and eggs (1/2 cup sugar, 4 tablespoons butter, 1 egg), lowfat milk and no glaze. I also use a tablespoon of baking powder. The lemon flavor shines through and they're not too dense and dessert-y.

Eric

I followed the suggestions of some of the top reviews here and halved the sugar, butter and eggs, and I would definitely not recommend doing that. The muffins turned out with too much of a flour taste, and not enough flavor (to be expected given the modifications, but not ideal). I will be making these to the recipe next time, as these adjustments make them taste more like scones.

Josh

Tastes better if you double the amount of lemon zest. Makes the lemon flavor a lot stronger without being overbearing or overly sweet.

Dale W

Have made this many times. Originally with the exact recipe, but now I still use the same ingredients, but use a 24 mini muffin pan. Easy to make. Freeze after making. About 20 minutes to defrost. Nice snack!!

Matt

I prefer baking these at 375, and I always double the zest. And honestly I’ve been adding a tsp. Of lemon extract as well, I like a really punchy lemon flavor on my muffins.

CC

Made per instructions and came out great. Co-workers loved them.

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