Meyer Lemon Poppy Seed Muffins

Why This is the Best Recipe

• Bright Flavor: Using the juice and zest from fresh Meyer lemons give these muffins just the right amount of citrusy kick. They are sweet and not too acidic.
• Soft and Moist: Sour cream adds richness and tenderness to the crumb of the muffins giving them a delicious spring to each bite.
• Easy Batch Baking: This recipe works great in either standard or jumbo muffin tins so you can bake a batch to enjoy now or freeze for later.

Ingredients

With pantry staples and fresh lemons, you're just steps away from bakery-style muffins:

• Meyer Lemons: I use the ones my husband grows on our patio tree but you can find them in most grocery stores during the winter. If Meyer lemons are out of season, a regular lemon will work but the muffins will have a stronger citrus flavor.
• Butter
• Eggs
• Sour Cream: I use light sour cream in my baking. You can use full fat but I do not recommend fat-free.
• Vanilla
• All-Purpose Flour
• Sugar
• Baking Powder
• Baking Soda
• Kosher Salt
• Poppy Seeds
• Sparkling Sugar: Optional, I use this to decorate the top when I don't want to decorate them with a drizzle of fresh lemon glaze.

Meyer Lemons vs. Classic Lemons

This recipe was developed with our favorite Meyer lemons in mind. They give the muffins a milder lemon flavor.

If you're new to Meyer lemons, they taste like a cross between a lemon and an orange. They are still citrusy but just have a more gentle flavor than a classic lemon.

Regular lemons have a stronger, punchier lemon flavor and much thicker skins.

You can use whichever you have on hand, the muffins will be delicious either way.

Prep the Muffin Batter

In a large mixing bowl, whisk together the lemon juice, lemon zest, and melted butter. The juice will cool the melted butter down. Add the eggs and whisk until smooth.

Then add the sour cream and vanilla and whisk them in until smooth.

In a separate mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and poppy seeds.

Add the dry ingredients to the wet ingredients and gently fold them together with a spatula. Be careful to not over mix, it's ok if there are just a few scant dry spots left in the muffin batter.

If you over mix them, they'll get tough. Using a gentle hand in folding will keep them light and springy.

Fill the Muffin Tin

I prefer to bake with a classic 12-well muffin tin with paper liners for my muffins.

You could use a silicone muffin tin if you prefer to skip the wrappers.

This recipe would also work with a 6-well jumbo muffin tin.

If you're using the sparkling sugar instead of the lemon glaze, sprinkle it on now before baking.

Baking Instructions

Preheat the oven to 350°F.

Bake the muffins for 20 - 22 minutes for standard muffins or for 25 - 28 minutes for jumbo muffins. The tops should be golden brown and spring back when lightly pressed.

Make the Lemon Glaze (Optional)

For a pretty finishing touch, you can drizzle fresh lemon glaze over the top of the muffins once they have completely cooled.

If I'm baking the muffins for storing and freezing, I use just the sparkling sugar.

If I'm baking the muffins to share for a special holiday brunch, I use the glaze for a prettier presentation.

Both methods are very delicious.

Make Ahead Tips

Homemade muffins store really well in an airtight container at room temperature for up to 3 days or in the fridge for 5.

You can reheat them in the microwave for 20 seconds or so to give them that fresh-from-the-oven warmth.

For longer storage, you can freeze completely cooled muffins in an airtight container. I recommend letting them thaw in the fridge overnight. You can warm them either in the microwave or on a sheet pan in the oven for just a few minutes to restore their texture.

If you plan to freeze them and reheat, use the sparkling sugar topping instead of the lemon glaze which may melt into the muffin once reheated.

Serving Suggestions

Lemon poppy seed muffins are a delightful addition to an Easter brunch, an afternoon tea party, or a Mother's Day brunch.

Serve them alongside your favorite coffee or with a fresh pot of tea.

For a heartier breakfast, you could pair them with a platter of scrambled eggs and vegetables or serve an easy quiche, light green salad tossed with lemon parmesan vinaigrette, and these muffins in a basket on the side.

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