🍋 Step-by-Step: How to Make Moist Lemon Poppy Seed Muffins with Glaze

1. Preheat the Oven & Prep the Muffin Pan

Set your oven to 350°F (175°C) and let it preheat fully while you prep. Line a 12-cup muffin tin with paper liners or lightly grease it with oil or baking spray. Liners = less mess, plus that cute bakery vibe.

Pro Tip: Place the muffin tin on a baking sheet for extra stability (especially helpful if you're using a silicone pan).

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Poppy seeds

Whisk for a full 30 seconds to make sure everything is evenly distributed. This helps your leavening agents (baking powder/soda) work their magic evenly.

3. Whisk Together the Wet Ingredients

In a separate bowl, crack in your egg, then add:

• Sour cream (or full-fat Greek yogurt)

• Milk (dairy or unsweetened plant-based)

• Neutral oil (like canola or vegetable)

• Fresh lemon juice

• Zest of one lemon

Whisk until smooth and creamy — about 1 minute. The sour cream + lemon combo gives you that rich tangy flavor without making the muffins heavy.

Bonus Tip: Zest the lemon before juicing it. Much easier!

4. Combine Wet & Dry Gently

Pour the wet ingredients into the dry bowl. Use a spatula or wooden spoon to gently fold the mixture together. Stop mixing as soon as no dry flour pockets remain. The batter will be a bit lumpy, and that’s perfect.

Do NOT overmix — overmixing is the #1 reason muffins turn out tough or rubbery. Lumpy = love.

5. Fill the Muffin Cups

Scoop the batter into each muffin cup, filling about 2/3 to 3/4 full. You can use a spoon or an ice cream scoop for neat and even portions. If you want that classic muffin top dome, try filling a few slightly fuller.

Optional: Sprinkle a pinch of raw sugar or extra poppy seeds on top for a little sparkle and crunch.

6. Bake to Perfection

Slide the pan into your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the muffins sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

The tops should be lightly golden and spring back when gently pressed.

7. Make the Lemon Glaze

While the muffins cool, whisk together:

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

Start with 2 tablespoons of juice, then add more if needed for a drizzly (but not watery) consistency. Spoon or drizzle over the cooled muffins.

The glaze will set with a glossy, slightly crackled finish — lemony magic in every bite.