Brighten your day with these soft, citrusy Lemon Poppy Muffins topped with a buttery streusel and finished with a tangy lemon glaze. They’re easy to make and perfect for breakfast, brunch, or a sweet afternoon pick-me-up!

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Why You’ll Love These Lemon Poppy Muffins

These muffins are everything you want in a lemon treat—light, moist, and packed with fresh lemon flavor. The poppy seeds add a little crunch, the streusel gives a bakery-style topping, and the lemon glaze? That’s the zesty cherry on top. They’re made with everyday ingredients, and you don’t even need a mixer!

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Ingredients You’ll Need

For the Streusel Topping:

• ¼ cup all-purpose flour
  
• ¼ cup brown sugar
  
• Zest of 1 whole lemon
  
• 2 tbsp cold butter
  

For the Muffin Batter:

• ½ cup granulated sugar
  
• ⅓ cup oil (canola or vegetable)
  
• 1 large egg
  
• ½ cup sour cream
  
• Zest and juice of 1 lemon
  
• ¼ cup milk
  
• 1 ⅓ cups all-purpose flour
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• ¼ tsp baking soda
  
• 2 tbsp poppy seeds
  

For the Lemon Glaze:

• Juice of 1 lemon
  
• ½ cup icing sugar
  

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https://youtube.com/shorts/DIukWLnfVsU

Step-by-Step Instructions

1. Prep the Oven & Pan:
   Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
   
2. Make the Streusel:
   In a bowl, mix flour, brown sugar, and lemon zest. Cut in the cold butter with a fork until crumbly. Set aside.
   
3. Mix the Wet Ingredients:
   In a large bowl, whisk together sugar, oil, egg, sour cream, lemon juice, and milk.
   
4. Add the Dry Ingredients:
   Stir in flour, baking powder, salt, baking soda, lemon zest, and poppy seeds. Don’t overmix – a few lumps are fine.
   
5. Fill and Top:
   Divide the batter evenly among muffin cups. Sprinkle a generous pinch of streusel on top of each muffin.
   
6. Bake:
   Bake for 14–17 minutes or until a toothpick inserted in the center comes out clean.
   
7. Glaze It Up:
   While the muffins cool on a rack, whisk together lemon juice and icing sugar until smooth. Drizzle over the cooled or slightly warm muffins.
   

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Tips & Variations

• Make it extra lemony: Add ½ tsp lemon extract for more punch.
  
• Dairy-free option: Use dairy-free sour cream and plant-based milk.
  
• Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.
  

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These Muffins Are Perfect For…

• Sunday brunch
  
• Spring picnics
  
• Easter breakfast
  
• Gifting to a lemon-lover friend
  
• Or just because you deserve a treat 💛