This is the lemon poppyseed muffin recipe you have been searching for! Super lemony, tall, and fluffy with lemon glaze! Sour cream keeps them super moist!
If you have been searching for a lemon poppyseed muffin recipe that is bursting with lemon flavor, tall and fluffy, with a tender moist crumb, then drop everything. It's here.
My sister has been begging me to come up with a perfect lemon poppyseed muffin recipe for a few centuries now, it seems like, and I'm finally here to save the day.
My sweet bubby #3 has finally exited his colicky stage for real. I told you back in this post about him that I thought eating dairy free was helping him, but I think he just happened to have a good few days when I was first trying it out. But now that he's three months old, he's been sleeping great and has been very sweet and content for a few weeks now, so I'm starting to dream up all kinds of recipes for you guys once again!
Anyway, I was very confident that these muffins would turn out on the first try, because, if you recall, I had already perfected my blueberry muffin recipe about 4 years ago. You can read all about my weeks of experimentation and tweaking in the post here.
From there it was easy. Just leave out the blueberries and add the perfect amount of lemon zest and poppyseeds. That's one of the biggest flaws of lemon poppyseed muffin recipes, in my opinion. They're just never lemony enough!
I used the zest of 4 entire lemons for this recipe. I only used juice in the glaze. I just don't think the flavor of the lemon juice really comes through too much usually in muffin recipes and it changes the chemistry so I just didn't want to deal with it. I was planning on getting this recipe up in time for National Lemonade Day so you would know what to do with the extra juice, but I saw a million lemonade stands on Saturday, so I think I missed it. Oops.
Anyway, I hope that this recipe fulfills all of your lemon poppyseed dreams. Enjoy.
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What is that cute little flower on the muffins? And is it edible?
ReplyDeleteYes, it’s chamomile actually!
ReplyDeleteI made two different batches of these muffins and didn’t get the lovely brown crust you seem to have achieved nor the yellow color (they were quite anemic and grey), but the muffins tasted perfect and the texture was moist and fluffy! The glaze was too sour for us, but we plan to try the glaze again with milk and lemon extract. Can’t wait to make the muffins again soon! Thanks for the recipe!
ReplyDeleteIncredible! Made it today and it was perfect. The muffin had great lemon flavor and was so tender … and the glaze was perfect! Definitely too much glaze for 7 muffins, but I did use the remainder on the blueberry muffins that I made at the same time! I did not have vegetable oil and instead used Olive Oil. Can’t taste the difference!
ReplyDeleteThoughts on making this in a loaf pan?
ReplyDeleteThe batch I cooked didn't develop the lovely golden, cracked tops shown in the photo. They also tasted a little underbaked - maybe I need to check my oven temperature.
ReplyDeleteAfter reading the above comments, I added a bit of Wilton’s gel coloring to insure they looked yellow. Also, for a double batch of batter, I made 1/2 of the icing recipe. Perfection!!
ReplyDeleteyammiesnoshery is my go to site!!
Thank you for your patience and diligence to perfect blueberry and lemon poppy seed muffins🩷
Yummiest lemon cupcake ever! I am from Saudi Arabia, I made the cupcakes today for Ramadan Iftar, it was delicious and my family asking me to make more lol. Thank you so much.
ReplyDeleteWould you do the temp for mini muffins? Just not as long?
ReplyDelete