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    Home » Breakfast

    Lemon Poppy Seed Muffins with Lemon Glaze

    Published: Jul 7, 2008 Last updated: Nov 30, 2020 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Lemon flavored muffins speckled with poppy seeds and a delicious jam filling.
    Lemon Poppyseed Muffins
    First Published: July 7, 2008... Last Updated: November 26, 2020

    These Poppy Seed Muffins with Lemon Glaze are a moist and delicious muffin recipe with a bit of jam baked in the center of the muffin. The lemon flavored sugar in the muffins gives them a wonderful fresh lemon flavor and they have a fine delicious crumb.

    These breakfast muffins make a great on the go breakfast and also make a great portable snack or lunch item. These will last up to 3 days stored in an airtight container and up to 3 months in the freezer.

    Lemon Poppyseed Muffins

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    About The Jam Filling

    What is great about these Lemon Poppy Seed Muffins is you can fill them with any of your favorite jams, fillings, or curds. Some great filling ideas would be:

    • Homemade Berry Rhubarb Jam
    • Meyer Lemon Curd
    • Homemade Strawberry Curd
    • Almond Filling (this is my favorite)
    muffin batter with jam placed in center of half filled muffin cup

    What You Need To Make Lemon Poppy Seed Muffins

    *Please refer to the recipe card for a complete list of ingredients and instructions*

    Fresh Lemons

    Granulated Sugar

    Poppy Seeds

    Vanilla Extract

    Confectioners Sugar

    Jam

    Lemon Zest and Sugar in a bowl
    Tip: Rub the lemon zest into the granulated sugar until fragrant!

    Recipe Tips and Substitutions

    • Rub the lemon zest into the sugar with your fingers for a more flavorful muffin. The aroma alone makes this worth doing!
    • Skip the lemon glaze (if you must), and sprinkle some pearl sugar over the muffins, or use both!
    • I do not recommend using jelly in place of jam. Jelly would likely dissolve into the muffin instead of remaining intact.
    • Substitute full fat Greek Yogurt for the sour cream.
    • For a tender muffin, don't over mix the muffin batter. Stir until the dry and wet ingredients are just combined.
    Baked Lemon Poppyseed Muffins in the muffin pan

    More Muffin Recipes To Try

    Almond Joy Muffins

    Applesauce Muffins

    Banana Walnut Muffins

    Berry-Cherry Muffins

    Blueberry Almond Cream Muffins

    Cranberry Muffins with Chocolate and Orange

    Lemon Mascarpone Muffins

    Praline Pumpkin Muffins

    Pumpkin Chip Muffins

    Rhubarb Crumb Muffins

    Lemon Poppyseed Muffins

    *If you made this recipe for Lemon Poppyseed Muffins, please give them a star rating*

    Lemon Poppyseed Muffins

    Lemon Poppy Seed Muffins

    Shelby Law Ruttan
    Lemon flavored muffins speckled with poppy seeds and a delicious jam filling.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 16 mins
    Total Time 26 mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 12
    Calories 301 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • ⅔ cup sugar
    • grated zest and juice of 1 lemon
    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup sour cream
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 stick unsalted butter melted and cooled
    • 2 tablespoons poppy seeds
    • 6 tablespoons Jam

    For the Icing

    • 1 cup confectioners sugar
    • 2 tablespoons fresh lemon juice

    Instructions
     

    • Preheat oven to 400 degrees.
    • Spray muffin tin with nonstick cooking spray. In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong.
    • Whisk in the flour, baking powder, baking soda, and salt. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
    • Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!
    • Fill the muffin tin half full with better. Place 1-½ teaspoons blueberry jam in center of each muffin cup.
    • Divide the remaining batter evenly among the muffin cups over top of the jam.
    • Bake 18-20 minutes. Transfer pan to a cooling rack. Cool 5 minutes then remove from pan. Cool completely, then glaze with icing.

    Nutrition

    Serving: 1gCalories: 301kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 60mgSodium: 173mgFiber: 1gSugar: 26g
    Keyword Lemon Poppyseed Muffins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    39 shares