These insanely moist Iced Lemon Poppy Seed Muffins are bursting with lemon flavor! They are topped with a lemon cream cheese icing that will make mornings perfect.
It’s almost April, and that means that Kayla won’t be here. ::insert super duper sad face here:: She flies out of Montgomery on April 2nd to Chicago for boot camp, and it finally hit me.
We were laying in bed watching The Middle the other night, and it was the episode where they all have their boyfriend and girlfriends over for dinner, and all Frankie is trying to do is make a toast to them, and how they aren’t going to have just their “core” group forever…it was her toast in front of the fridge, huddled together, that did it for me.
Kayla is leaving, and our little group will be no more. Sure she will visit us, but she won’t live here anymore. I lost it. I went and snuggled up in her bed and cried big fat wet crocodile tears.
You see, she and I don’t get a long. It’s probably got a lot do with my having her at a young age, and I let my parents do most of the raising for the first year of her life.
We have always fought like sisters, and on the rare occasions we do get along, it’s a relationship that I wished we had had all along. So fast forward to that night, and it was just awful.
I confessed my love for her, apologized for not being the best mom ever, and we cuddled. It was in that moment that I realized what I was losing.
Ok, enough tears, and let’s talk about these Iced Lemon Poppy Seed Muffins…muffins that Kayla ask me to send her once she is out of boot camp, and in school in Texas.
These guys may have an icing on top, but it’s not thick, and this muffin isn’t super sweet. It’s loaded with a lot of tangy lemon flavors, thanks to the heaping of lemon zest packed inside.
So before you claim this is a cupcake because of the icing, you’d have to get a load of the texture, which is totally moist, and totally crunchy thanks to the heaps of poppy seeds.
I was never fond of poppy seed muffins growing up, I just couldn’t quite understand why anyone would want to mess up a perfectly good muffin with crunchy seeds.
As I got older, I grew to love the terrific crunch that they lend to muffins and sweet breads.
If you don’t want to dip the tops into the glaze like I did, you could totally just drizzle it over the top.
Nothing is stopping you from making this your own! I just felt like every bite should have a taste of that tangy lemon cream cheese icing. Yum!
These are perfect in the mornings with a hot cup of coffee (or tea), and I also enjoy munching on one in the afternoon with my iced coffee.
Although this week I’ll be skipping the iced coffee. The wind is sailing and it’s a bit on the chilly side!
Help! My muffins are always sticking?
Use liners or just spray the muffin wells completely with non-stick cooking spray.
Even if you use a silicone muffin pan, spray it just a little
How do I get muffins that are the same size/height?
Using something to measure them out! I use an ice cream scoop OR I will a 1/4th measuring cup.
Sometimes I have batter that requires two pans, but not enough to fill up the second.
Make sure to fill the empty muffin wells half way up with water. This helps to evenly distribute the heat.
If you aren’t a lover of poppy seeds, that’s cool, I wasn’t either at one time, but you do love lemon treats, check out:
- Iced Lemon Pound Cake (Starbucks Copycat)
- Lemon Blueberry Scones
- Lemon Cake with Lemon Cream Cheese Frosting
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons butter, room temp
- 3/4 cup sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 3/4 cup sour cream
- 1 tablespoon poppy seeds
- 2 ounces softened cream cheese
- 2 tablespoons butter
- 3 cups powdered sugar
- 4 tablespoons lemon juice only 2 tablespoons if you aren't going to dip the tops into the icing
- Preheat oven to 400 degrees. Grease a muffin pan, and set aside
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl attached to a stand mixer, cream together the butter and sugar for two minutes, until creamy. Add the eggs, vanilla, zest, lemon juice, and sour cream. Mix on medium for two minutes or until everything is incorporated.
- Remove the bowl from the mixer, and add the dry ingredients in, and stir to combine. Stir in the poppy seeds, and pour batter into the muffin tin about 2/3 full. Bake for 7 minutes, and then turn the oven down to 350, bake for an additional 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes, and remove them from the pan to a cooling rack. Allow to cool completely before icing.
- To make the icing, beat together the cream cheese and butter until nice and creamy. Beat in the powdered sugar, one cup at a time. Beat in the lemon juice. Dip the tops into the icing. Store in an air tight container. Best when eaten within 3 days.
Amount Per Serving: Calories: 337 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 60mg Sodium: 241mg Carbohydrates: 54g Fiber: 1g Sugar: 42g Protein: 3g