Lemon Poppy Seed Muffins

We left over lemons a few weeks ago so we decided to try a new recipe.   Lemon Poppy Seed Muffins from Two Peas and Their Pod.  These were yummy but we warned they taste best in the first day or 2.



  • 2/3 cup sugar
  • grated zest and juice of 1 lemon
  • 2 cups Gold Medal all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sour cream or plain Greek yougurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 stick unsalted butter, melted and cooled
  • 2 TBSP poppy seeds

For the icing

  • 1 cup confectioners’ sugar
  • 2-3 TBSP fresh lemon juice


1. Preheat oven to 400 degrees and place12 paper muffin cups into a regular sized muffin pan.

2.  Melt your butter and set aside to cool.

3.  In a large bowl rub the sugar and lemon zest together with your fingertips.

4.  Whisk in the flour, baking powder, baking soda and salt.

5.  In a small bowl whisk the sour cream or Greek yogurt, eggs vanilla , lemon juice and melted butter together until well blended.

6.  Pour the liquid ingredients over the dry ingredients and gently stir to blend.  Don’t over-mix!

7.  Stir in the poppy seeds.

8.  Divide batter evenly among muffin cups.


9.  Bake for 18-20 minutes or until the tops are golden and a thin knife inserted into he center of the muffin comes out clean.

10.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin

11.  Cool muffins completely before icing them.

To Make the Icing:

Put the confectioners sugar in a small bowl and add 1 1/2 TBSP of lemon juice.  Stir with a spoon until sugar is mixed.  Add enough additional lemon juice a dribble at a time until the icing is thin enough to drizzle from the tip of a spoon.

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