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Lemon Poppy Seed Muffins | Bake to the roots

Lemon Poppy Seed Muffins

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 60
  • Yield: 7 1x


Delicious and big muffins as you know them from coffee shops: Lemon Poppy Seed Muffins with a sweet lemon glaze.



For the muffins

  • 1/2 cup (100g) sugar
  • 1 organic lemon (zest and juice, divided)
  • 2 cups (260g) all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 large eggs
  • 3/4 cup (170g) sour cream
  • 1/2 cup (120g) butter, melted and cooled
  • 3 tbsp. poppy seeds

For the glaze

  • 1 cup (130g) confectioners’ sugar
  • 12 tbsp. lemon juice
  • heavy cream (if needed)


  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners (tulips). The recipe is for larger muffins – if you only have regular paper liners, you need more. Set aside. Melt the butter and let cool down again.
  2. Add the sugar, lemon zest, flour, baking powder, baking soda, and salt to a large bowl and mix until well combined. In a second bowl mix the eggs with sour cream melted and cooled butter and two tablespoons of the lemon juice (the remaining juice is for the glaze) until smooth. Add this mixture together with the poppy seeds to the large bowl and mix all until just combined – do not overmix! Fill the paper liners and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack.
  3. For the glaze mix the confectioners’ sugar with the lemon juice. If the mixture is still too thick, add some heavy cream. Drizzle the cooled muffins and let dry.


  • Enjoy baking!