Cart 0

Lemon Poppyseed Muffins

Posted on:

Lemon Poppyseed Muffins

Lemon poppyseed muffins are a classic. Topped with a lemon glaze, this recipe is my absolute favorite! They are super moist and yummilicious! The sweet-tart lemony goodness in every bite will keep you coming back for more. 

Lemon Poppyseed Muffins
Makes 12 -14 muffins.


  • 1½ cup MinusG’s Scrumptious Muffin Mix
  • ⅔ cup sugar or sugar substitute
  • 1 stick butter or butter substitute, softened
  • 2 x-large eggs or egg substitute, room temp
  • 3 Tbsp Lemon Zest (approx 2 Lemons)
  • ¾ cup sour cream or dairy-free sour cream
  • 2 tsp GF vanilla extract (McCormick's)
  • ½ Tbsp poppyseeds

Lemon Glaze

  • 1¾ - 2 cups of confectioners sugar
  • 1-2 Tbsp of lemon juice
  • 1 Tbsp of salted butter softened
  • pinch of salt
    • For a stronger lemon flavor; add the zest of one lemon 


  1. Preheat oven to 400°F. Grease muffin tin or line with paper cups.
  2. Combine the muffin mix and poppyseeds in a medium bowl. Set aside.
  3. Cream butter and sugar in a stand mixer with a paddle attachment. Add eggs, lemon zest, sour cream and vanilla and beat until combined.  
  4. Spoon dry ingredients to the butter mixture and beat together.
  5. Fill the muffin cups with batter and bake at 400°F for 10 minutes.
  6. Reduce oven temp to 350°F and continue baking for another 10-12 minutes or until toothpick, inserted into the center comes out clean. *(Oven temps may vary bake-times)
  7. Cool muffins in the tin for 2 minutes. Remove from tin and cool completely on a wire rack. 
  8. Combine lemon glaze ingredients and with a fork whisk together. It should be creamy and smooth. (For the perfect glaze, draw a line in the glaze and in 12 seconds it should disappear.) If the consistency is too watery or thick, add in a tsp of lemon juice or confectioners sugar until it reaches the 12 second test.  
  9. Drizzle over the muffins. Yum!


Did you make this recipe? We'd love to see your creations. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

Older Post Newer Post

  • MinusG on

    Hello, Nancy. Thank you for your question. You can make them with lemon juice, but I don’t recommend it. The lemon juice will increase the moisture content and will give you a denser muffin. Lemon zest will also give you more depth of lemon flavor. If you do use lemon juice, it will require a longer baking time due to the added moisture and it won’t have the same depth of lemon flavor. Let me know if there are any other questions I can answer for you.

  • nancy marr on

    can I make this recipe and use lemon juice instead of lemon zest??

Leave a comment

Please note, comments must be approved before they are published