These tangy lemon poppy seed muffins are light, moist and full of fresh lemon flavor! They're super quick and easy to make for breakfast or a fun snack!
Preheat your oven to 400°F and line a muffin tin with muffin liners.
In a large mixing bowl, whisk together the melted butter, sugar, and lemon zest. Then add in the eggs and vanilla extract and whisk fully incorporated.
Stir in sour cream and lemon juice until combined.
Fold in the flour, almond flour, baking powder, baking soda, and salt until fully incorporated.
Then gently fold in the poppy seeds.
Spoon the batter into your muffin cups so that they are almost full.
Bake at 400°F for about 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove the muffins and let cool on wire rack.
To make the glaze, whisk the lemon juice into the powdered sugar 1 tablespoon at a time until your desired consistency is reached.
Once the lemon poppy seed muffins are cool, drizzle with the lemon glaze. Note: I recommend only glazing the muffins you're planning to eat immediately!
Notes
These are best eaten the same day but will keep at room temperature (without the glaze) for up to 2 days. For mini muffins reduce the baking time to 15 minutes.