Easy Lemon Poppy Seed Muffins Without Yogurt

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These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin.

What's the easiest thing to make when you have a sweet tooth? Well for me it's either muffins or cookies, like these lemon poppy seed muffins which are a sure way to brighten your day.

The lemon glaze is a must, in my opinion, because it truly adds more lemon flavor to these muffins, especially if you love lemon as much as I do.

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe  button at the top.

Muffins

• Dry ingredients – Baking powder, all purpose flour, salt are the usual dry ingredients that we need today.
• Wet ingredients – Eggs, vanilla extract, lemon juice and zest, sugar, melted butter, sour cream and milk. You can also use yogurt such as a Greek yogurt instead of the sour cream.
• Poppy seeds –The other star ingredient in this lemon poppy seed muffin recipe.

Lemon glaze

• Icing sugar – this is the same as powdered sugar or confectioners sugar.
• Lemon juice – you can use milk as well but if you're going for that lemon flavor, I strongly recommend using lemon juice, freshly squeezed.

How to make lemon poppy seed muffins

1. Prep the oven and muffin pan: Preheat oven to 400 F degrees. Spray a 12 mold regular-size muffin pan with cooking spray.
2. Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.
3. Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.
4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.
5. Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.
6. Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
7. Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

How to make lemon glaze

1. Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.
2. Drizzle lemon glaze over cooled muffins and enjoy.

How do I know if my muffins are done baking?

There are  a couple ways to check if the lemon poppy seed muffins are baked through.

1. Touch the muffin top lightly and if itsprings back, they are done.
2. Insert a toothpick in the center of the muffin and when you pull it out, thetoothpick should be free of the batter when baked through.

Leftovers

As with any quick breads or other muffins, place them in a plastic bag, seal, and store atroom temperature forup to 3 days. You can also individually wrap them in plastic wrap.

Freezing

To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

Some tips

• To test doneness without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
• Don't over-mix the batter. Mix just until the ingredients are combined.
• Use as much lemon juice or lemon zest as you wish. If you love the flavor of lemon as much as I do, the lemon glaze is a must.

Do you love lemon poppy seed combination? Try my Lemon Poppy Seed Cake!

More drool worthy muffins:

• The Perfect Banana Muffins
• Apple Coffee Cake Muffins
• Peanut Butter and Chocolate Chip Muffins
• Carrot Cake Muffins
• Blueberry Muffins
• Morning Glory Muffins

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These Lemon Poppy Seed Muffins come complete with a simple 2 ingredient lemon glaze and are so delicious they could rival any bakery muffin.

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Muffins

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ lemon zest from 1 lemon
• ▢ ¾ cup sugar
• ▢ ½ cup butter melted
• ▢ ¾ cup milk
• ▢ 1 tablespoon lemon juice from 1/2 lemon
• ▢ 2 tablespoon sour cream
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon poppy seeds

Lemon glaze

• ▢ 1 cup icing sugar same as powdered sugar or confectioner sugar
• ▢ 3 tablespoon lemon juice

Muffins

• Prep the oven and muffin pan: Preheat oven to 400°F. Spray a 12 mold regular-size muffin pan with cooking spray.

• Combine dry ingredients: In a large bowl bowl combine the flour, baking powder and salt together.

• Combine the wet ingredients: In another bowl whisk the sugar with the lemon zest together. Add the butter, milk, lemon juice, and continue mixing. Add the sour cream, eggs, vanilla, and whisk until well blended.

• Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the poppy seeds.

• Spoon batter into muffin pan: Spoon the batter in each muffin cup, there should be enough batter for 12 muffins. I find it easier to use an ice cream scoop to scoop muffin batter into the pan.

• Bake: Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.

• Cool: Cool in the muffin pan for 5 minutes then transfer to a cooling rack and finish cooling completely.

Lemon Glaze

• Combine the icing sugar and lemon juice in a small bowl and whisk until smooth.

• Drizzle the lemon glaze over the cooled muffins and enjoy.

1. As with any quick breads or other muffins, place them in a plastic bag, seal, and store atroom temperature forup to 3 days. You can also individually wrap them in plastic wrap.
2. To freeze, wrap each muffin in plastic wrap individually, heavy foil or place them in freezer bags. Freeze for up to 3 months. To reheat them, I usually place them frozen in the microwave for a minute until heated through.

Serving: 1 muffin Calories: 264 kcal (13%) Carbohydrates: 40 g (13%) Protein: 4 g (8%) Fat: 10 g (15%) Saturated Fat: 6 g (38%) Cholesterol: 58 mg (19%) Sodium: 121 mg (5%) Potassium: 132 mg (4%) Fiber: 1 g (4%) Sugar: 23 g (26%) Vitamin A: 325 IU (7%) Vitamin C: 2 mg (2%) Calcium: 70 mg (7%) Iron: 1 mg (6%)

Course: Breakfast

Cuisine: American

Keyword: lemon poppy seed muffins

Meet Joanna Cismaru

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.

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Source: https://www.jocooks.com/recipes/lemon-poppy-seed-muffins/

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