Biscuits / Muffins / Scones · Breakfast

Double Lemon Poppyseed Muffins

I’m calling these muffins “Double” lemon because that’s what they are.  This moist delicious muffin is full of lemony flavor, but it is also topped with a delicious lemony glaze.

When I make a cake, I will often use cake mix.  It’s really just the dry ingredients of a cake all measured out for you.  But I never compromise on boxed mixes of muffins.  In fact, I can’t remember the last time I bought a box of muffin mix because the quality is just not the same.  Homemade muffins are so much richer and fresher and full of so much more flavor.

Muffins are considered a quick bread because… you guessed it- they are quick! In fact, I whipped these babies together while the oven was pre-heating for my daughter’s chicken nuggets at lunchtime today. Therefore, they are an excellent choice if you’re wanting to add a sweeter item to your brunch menu.  Say, for Mother’s Day? Or any other holiday. πŸ™‚

Recipe adapted from


For the Muffins:
2/3 cup sugar
Grated zest 2 lemons
Juice of 2 lemons
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons poppy seeds

For the Icing:
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

Preheat your oven to 350Β°

In a microwave safe bowl, melt your butter.  Mix it with the sugar.

Add the eggs and mix well.

Add lemon juice, sour cream, vanilla, lemon zest and mix well.

This your chance to really combine all of these ingredients. Once we add dry ingredients we can’t beat the batter, so mix it gooooood. πŸ˜‰

Add all dry ingredients and mix until just combined.  Do not overmix. 

(Over-mixing activates the gluten in the flour and leads to tougher, less air filled, dense muffins with smooth muffin domes instead of those nice craggy ones that look so scrumptious.)

Your batter will be nice and thick

Scoop the batter into a cupcake pan lined with liners.  Fill each one about 3/4 full.  I use an ice cream scoop for this, so they all get the same amount.

Bake for 12-18 minutes until the tops are lightly browned, like this:

Mix your glaze ingredients together.  If it’s too thin, add some more powdered sugar.

Spread over slightly warm muffins and enjoy!


20 thoughts on “Double Lemon Poppyseed Muffins

  1. I found your blog of foodgawker and have made these twice now. I always add a bit more lemon because I'm slightly addicted to it. So good!!! Thanks for the amazing recipe πŸ™‚

  2. Sherry P.-There is a "print friendly" button at the bottom of the blog post. Click it, and it will take you to an easier to copy version of the recipe.

  3. For some reason I had to bake them for over half an hour before they were done…at 18 minutes they were still raw in the middle. Did anyone else have that problem?

  4. What did I do wrong? Mine didn’t rise at all, took over 20 minutes to cook, but were too brown on the bottom and barely cooked in the middle. So sad! I want to try again. Thoughts?

    1. Andrea- Could you have left out the baking soda or baking powder? I once made and baked an entire pumpkin pie, and then tasted it and I had left out the sugar! I can’t think of any other reason why they wouldn’t rise. As for the browning on the bottom, your oven rack should be directly in the center of the oven. If it was in the center, when you try again, raise it up one notch. Hope that helps, and thanks for the comment and for visiting.

      1. Aha! The baking powder was very expired! Made the muffins again with fresh baking powder and they were fluffy and lemony and perfect! Thanks!

  5. These turned a crappy morning into a wonderful one! The muffins turned out perfectly, and your baking tips about not overmixing the dry ingredients was very informative. First and last lemon poppyseed muffin recipe I’ll ever need! πŸ˜€ THANKS!

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