Print

Amazing Lemon Poppy Seed Muffins: 12 Bakery Secrets

Close-up of a freshly baked lemon poppy seed muffin with a golden-brown crust and visible poppy seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bakery-style lemon poppy seed muffins with tall tops and a bright lemon glaze using this easy one-bowl recipe. Perfect for spring baking and make-ahead breakfasts.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • For the Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together the milk, melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter should be thick.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the muffins cool, prepare the glaze by whisking together the powdered sugar, milk, and lemon juice until smooth. Add more milk if needed to reach your desired consistency.
  9. Once the muffins are completely cool, drizzle the glaze over the tops.

Notes

  • For extra tall muffin tops, fill the muffin cups almost to the top and start baking at a higher temperature (400°F or 200°C) for the first 5 minutes, then reduce the oven temperature to 375°F (190°C) for the remaining baking time.
  • You can freeze these muffins for up to 3 months. Let them thaw at room temperature before enjoying.
  • Ensure your lemon zest is finely grated for the best flavor distribution.

Nutrition

Find it online: https://cutcooktaste.com/lemon-poppy-seed-muffins-bakery-style/