Food and Recipes Bread Quick Breads Lemon Poppy Seed Muffins 5.0 (1) 1 Review Ditch the mix, and make these lemon poppy seed muffins from scratch with our easy recipe. By Craig Ruff Craig Ruff Craig Ruff is a dedicated cook and lover of food science. His culinary background comes from culinary school and his time working in restaurants. Southern Living's editorial guidelines Published on May 2, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 20 mins Total Time: 1 hr Servings: 12 These lemon poppy seed muffins are bright and moist with a hint of nuttiness from the poppy seeds and almonds. Which is to say, they're so much better than what the grocery store or perhaps even your local coffee shop sells. The icing for these muffins brings a lot of brightness, too, and it pairs particularly well with the toasty almonds on top. The zing of the lemon is only further complimented by the buttermilk and sour cream in the batter (which help make the muffin super tender, too). Learn how to make lemon poppy seed muffins, and don't look twice at the boxed mix again. Ingredients for Lemon Poppy Seed Muffins This is everything you’ll need to make homemade lemon poppy seed muffins. All-purpose flour: No need to pull out the cake flour, or a sifter; regular unsifted all-purpose is all you need for this recipe. Poppy seeds: You’ll find these in a jar in the spice aisle. Baking powder and baking sod:- A combination of both leaveners work together to make these muffins rise. Kosher salt: Salt is just as important in baking as it is savory cooking, as it helps ensure that your baked goods (in this case muffins) aren’t bland. Granulated sugar: For this muffin, plain granulated sugar delivers all the sweetness needed in the batter. Canola oil: Instead of butter, we opt for canola oil in this recipe for a super tender muffin. Sour cream and buttermilk: Sour cream offers two things: acid and fat; acid to tenderize the gluten strands and fat for moisture. It’s also not as liquid as buttermilk so it doesn’t thin the batter. The buttermilk brings a bit more acid than the sour cream but doesn’t contain quite as much fat. Vanilla extract: What would any baked good be without a little vanilla to round out all the flavors? Eggs: Best practice for eggs when baking is to use them at room temperature. Check out our helpful guide for what to do if you forget to pull the eggs out of the fridge ahead of time. Lemon zest and juice: These two ingredients are what bring the lemon flavor to both the muffin and the glaze. Sliced almonds: These toast up beautifully on top of the batter while baking and add a nice crunch. Powdered sugar: Forms the base of our easy two-ingredient glaze. Caitlin Bensel, Food Stylist: Torie Cox How To Make Lemon Poppy Seed Muffins This is a fairly straightforward recipe. Here's a brief outline; the full recipe is further below: Step 1. Make the batter: After preheating the oven and prepping the muffin tin, you simply combine all the dry ingredients (flour, baking soda, etc.), and then separately combine all the wet ingredients in a separate bowl, before gently blending them together. Step 2. Bake: Divide the batter evenly into the muffin wells, sprinkle with sliced almonds, and bake. Step 3. Add glaze: Let them cool slightly, and then glaze before serving. Our Tips for the Best Lemon Poppy Seed Muffins Here are a few helpful hints from our Test Kitchen: Be careful when folding the wet ingredients into the dry, as over mixing can lead to a less tender muffin. Fold just until the two are combined and no more. (It's not the end of the world if there are some streaks of flour or maybe a couple of lumps; they’ll bake out.) Don't swap the canola oil for melted butter (we know it’s tempting). Canola oil plays a big role in keeping these muffins moist, and it helps capture gasses that are released from the baking powder and baking soda. This also slows down the gluten formation yielding a lovely tender and fluffy texture. Do Lemon Poppy Seed Muffins Need a Glaze? It's not strictly necessary to add a glaze to lemon poppy seed muffins, but since our glaze for these muffins is just two ingredients (powdered sugar and lemon juice) that are stirred together, it couldn’t be easier to add a beautiful and bright finishing touch. How To Store Lemon Poppy Seed Muffins The best way to store these muffins is in an airtight container on the counter. Some people swear by lining the container with a paper towel or tossing in a few saltines to absorb excess moisture (it’s up to you whether you want to give that a try). Stored on the counter they’ll last about four days, and if you’re considering refrigerating them to extend their shelf-life, we don’t recommend it. The fridge tends to dry them out. Can You Freeze Lemon Poppy Seed Muffins? Yes, you can freeze lemon poppy seed muffins! But it’s best to freeze them unglazed. Before freezing make sure they are completely cool. Then, wrap each muffin in a layer of plastic wrap, followed by a layer of aluminum foil. Once solid you can choose to consolidate them into a freezer bag. The muffins will last up to three months in the freezer, and can be thawed on the countertop or in the oven. Ingredients 2 1/2 cups all-purpose flour 2 Tbsp. poppy seeds 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. kosher salt 1 cup granulated sugar 1 cup canola oil 1/2 cup sour cream 1/2 cup whole buttermilk 1 tsp. vanilla extract 2 large eggs 2 Tbsp. grated lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided 2 Tbsp. sliced almonds 1 1/4 cups powdered sugar, divided Directions Prepare oven and muffin tray: Preheat oven to 400°F. Line a 12-cup muffin tray with paper liners; set aside. Caitlin Bensel, Food Stylist: Torie Cox Make muffin batter: Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a large bowl until smooth. Caitlin Bensel, Food Stylist: Torie Cox In a medium bowl, whisk granulated sugar, oil, sour cream, buttermilk, vanilla, eggs, lemon zest, and 1 tablespoon of the lemon juice until well combined. Caitlin Bensel, Food Stylist: Torie Cox Gently fold sugar mixture into flour mixture until just combined, being careful not to overmix. Caitlin Bensel, Food Stylist: Torie Cox Add batter to muffin tray: Spoon batter into prepared wells, about 1/3 cup per well. Sprinkle batter evenly with sliced almonds. Caitlin Bensel, Food Stylist: Torie Cox Bake muffins: Bake in preheated oven until tops are light golden and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Remove from oven, and let cool in muffin tray for 5 minutes. Remove muffins from tray, and let cool on a wire rack 15 minutes. Caitlin Bensel, Food Stylist: Torie Cox Make glaze: Meanwhile, whisk together 1 cup of the powdered sugar and remaining 2 tablespoons lemon juice in a medium bowl until smooth, about 45 seconds. Caitlin Bensel, Food Stylist: Torie Cox Add glaze to muffins: For a slightly thicker glaze, whisk in remaining 1/4 cup powdered sugar, 1 tablespoon at a time, until mixture reaches desired consistency. Drizzle over cooled muffins. Caitlin Bensel, Food Stylist: Torie Cox Rate It Print