Lemon poppy seed muffins

The gorgeous, time-tested combination of lemon and poppy seed, in a muffin rich with sour cream and drenched in honey syrup, is perfect for every day.
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Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 20-24Servings


  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 1/2 cups sour cream
  • 3 tablespoons poppy seeds

Lemon glaze

  • Zest and juice of 1 lemon
  • 2 tablespoons sugar
  • 2 tablespoons honey


For lemon glaze, in small pot, heat lemon zest and juice with sugar and honey until dissolved. Set aside.

Preheat oven to 350°F. Line 24 muffin cups with paper liners, or grease well.

In large bowl, combine flour, baking powder, baking soda and salt. In another large bowl with electric mixer, cream butter and sugar for 3 minutes. Add eggs, 1 at a time, scraping down the bowl between additions. Add sour cream and dry ingredients alternately to creamed mixture. Stir in poppy seeds. Divide batter among prepared muffin cups and bake for 20-25 minutes or until tester comes out clean. Immediately brush muffins with lemon glaze.