Lemon Poppy Seed Muffin Recipe

This lemon poppy seed muffin recipe is full of fresh lemon flavor with a fluffy texture and poppy seed crunch.

In a medium bowl combine the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Whisk together to combine and set aside.

In a large bowl combine the granulated sugar and the lemon zest. Use your fingers to rub the lemon zest into the sugar to release the lemon oils and bring the best flavor.

Add in the melted butter, eggs, sour cream, lemon juice, and vanilla. Whisk it together until well combined.

Tip in your dry ingredients, and fold them together with a rubber spatula alternating with the milk. Don’t over mix it or your muffins will be dense.

Cover the muffin batter bowl and let it sit at room temperature for 30 minutes while you preheat the oven.

Line a muffin pan with 12 paper liners. Divide the batter evenly over the muffin liners.

Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15 minutes.

When the muffins have only a couple of minutes left of baking, mix together the lemon juice and sugar for the topping.

Once drizzled, remove the muffins from the tin and let the cool further on a wire rack.

Enjoy these homemade muffins as a delicious breakfast treat or an afternoon snack with a cup of coffee.

See the link for the full recipe!