Description
Bakery-Style Lemon Poppy Seed Muffins
Soft, fluffy, bright, and bursting with citrus flavor
Ingredients
Muffins
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2 cups all-purpose flour
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1 tbsp poppy seeds
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, melted and slightly cooled
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⅔ cup granulated sugar
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2 large eggs, room temperature
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½ cup Greek yogurt or sour cream
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½ cup milk
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2 tbsp lemon zest (about 2 lemons)
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3 tbsp fresh lemon juice
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1 tsp vanilla extract
Optional Lemon Glaze
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½ cup powdered sugar
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1–2 tbsp fresh lemon juice
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
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Mix dry ingredients
In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. -
Mix wet ingredients
In a separate bowl, whisk melted butter and sugar until combined. Add eggs one at a time. Stir in yogurt, milk, lemon zest, lemon juice, and vanilla. -
Combine
Pour wet ingredients into dry ingredients. Gently fold just until combined. Do not overmix—small lumps are okay. -
Fill muffin cups
Divide batter evenly, filling each cup nearly to the top for bakery-style domes. -
Bake
Bake for 18–22 minutes, or until tops are lightly golden and a toothpick inserted comes out clean. -
Cool & glaze (optional)
Cool muffins for 5 minutes in the pan, then transfer to a wire rack. Mix glaze ingredients and drizzle over slightly warm muffins.
Notes
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High heat = tall tops: Baking at 375°F helps create domed muffins
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Don’t overmix: Overworking the batter leads to dense muffins
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Use fresh lemons: Zest provides the strongest lemon flavor
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Thick batter is normal: This helps support the poppy seeds and rise