Lemon Poppyseed Muffin Recipe

Prepare and preheat

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells. Position the oven rack in the center.

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 3.4 oz granulated sugar, 2 tsp baking powder, 1/2 tsp fine sea salt, and 2 tbsp poppy seeds until evenly distributed.

Mix wet ingredients

In a separate medium bowl, whisk together 6 tbsp melted unsalted butter (slightly cooled), 3 tbsp whole milk, 1/2 cup plain yogurt or sour cream, 2 large eggs, 2 tsp fresh lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon until just combined — batter should be slightly lumpy. Do not overmix to avoid dense muffins. If the batter seems very thick, fold in up to 1–2 tbsp extra milk to reach a thick but scoopable consistency.

Portion into tin

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth the tops slightly with the back of a spoon.

Bake

Bake in the preheated oven for 18–22 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Cool before glazing

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer muffins to a wire rack to cool for at least 15 minutes before glazing. Glazing warm muffins will cause the glaze to run off; slightly warm is acceptable if you prefer it to sink in a bit.

Make glaze

While the muffins cool, whisk together 1 cup sifted confectioners' sugar and 1.5 tbsp fresh lemon juice in a small bowl until smooth and glossy. The glaze should be pourable but not too thin; if it’s too thick add a few drops more lemon juice, if too thin add a touch more powdered sugar.

Glaze muffins

When muffins are warm to room temperature (about 15 minutes cooling), spoon or drizzle the glaze over each muffin. Allow glaze to set at room temperature for 15–20 minutes. If desired, sprinkle a pinch of the reserved 1/4 tsp lemon zest over each glazed muffin for extra brightness and presentation.

Serve and store

Serve muffins within 1–2 days for best texture. Store cooled, glazed muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days (bring to room temperature or warm briefly before serving). Muffins can also be frozen (without glaze) for up to 3 months; thaw and glaze when ready to serve.