Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended because it has a brighter, more natural flavor. Fresh lemon zest is especially important because it contains concentrated lemon oils.

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt is an excellent substitute and helps keep the muffins moist and tender.

Why are my muffins dense?

Overmixing the batter is one of the most common causes of dense muffins. Fold the dry ingredients into the wet ingredients only until combined.

Can I freeze Lemon Poppyseed Muffins?

Yes. Cool the muffins completely, then place them in a freezer-safe container or bag and freeze for up to 3 months .

How do I keep Lemon Poppyseed Muffins moist?

Use sour cream or Greek yogurt, avoid overmixing the batter, and don't overbake the muffins. Store completely cooled muffins in an airtight container.

Can I make these muffins without poppy seeds?

Yes. You can simply leave them out. The muffins will still have the same soft lemon flavor.

Lemon Poppyseed Muffins (Easy Moist Bakery-Style Recipe)

Description

These Lemon Poppyseed Muffins are soft, moist, and filled with a bright, fresh lemon flavor and delicate poppy seeds. Made with fresh lemon juice, lemon zest, and sour cream or Greek yogurt, they’re easy to make and perfect for breakfast, brunch, snacks, or afternoon coffee.

Ingredients

Scale

Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- ¼ cup fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest

Instructions

Fresh lemon juice gives the best flavor.
Zest the lemon before juicing it.
Don’t overmix the batter.
Use room-temperature ingredients when possible.
Greek yogurt can replace sour cream.
Let the muffins cool before glazing.
Store leftovers in an airtight container.
Freeze for up to 3 months.

Notes

Fresh lemon juice gives the best flavor.
Zest the lemon before juicing it.
Don’t overmix the batter.
Use room-temperature ingredients when possible.
Greek yogurt can replace sour cream.
Let the muffins cool before glazing.
Store leftovers in an airtight container.
Freeze for up to 3 months.

Nutrition

Calories: 235
Sugar: 16g
Sodium: 190mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Description

Ingredients

Muffins

Lemon Glaze

Instructions

Notes

Nutrition