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Sour Cream Lemon Poppy Muffins

These lemon poppy muffins get their incredible texture from sour cream.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: breads, Breakfast, Brunch, desserts
Cuisine: American
Keyword: lemons, muffins, poppy seeds
Servings: 6
Calories: 590kcal


  • 2/3 cup sugar
  • zest and juice of 1 lemon
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp soda
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tsp lemon extract
  • 1/2 cup vegetable oil
  • 3 tbs[ poppy seeds


  • 1 cup confectioner’s star
  • 2-3 tbsp lemon juice


  • Sanding sugar if you don’t want the glaze


  • Preheat oven to 375 degrees F. Spray or line a Texas-sized (jumbo) muffin tin.
  • Place sugar and lemon zest in a large bowl. Rub the zest in the sugar until you can smell a strong lemony scent.
  • Add the flour, baking powder, baking soda and salt to the bowl with the sugar mixture. Blend well.
  • In a separate bowl, beat together the sour cream eggs, lemon extract and oil.
  • Pour the liquid mixture over the dry mixture and mix until just moistened. Do not overtax! Stir in the poppy sees.
  • Divide batter evenly in prepared pan. If you are NOT using the glaze, top each muffin with about 1 tsp of sanding sugar (they can be left plain too).
  • Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
  • Remove to a rack to cool completely.
  • Mix the confectioner’s sugar and lemon juice in a small bowl. Drizzle over cooled muffins.


Serving: 1serving | Calories: 590kcal | Carbohydrates: 78g | Protein: 8g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 70mg | Sodium: 146mg | Potassium: 327mg | Fiber: 3g | Sugar: 43g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 3mg