Lemon poppy seed muffins (bakery style recipe)

These Lemon poppy seed muffin are bursting with citrus flavor and have a nice crunch, to boot!

They make the perfect summer breakfast, snack and dessert.

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They are dense yet moist and chewy, with a refreshing sweet and tart flavor. The poppy seed also adds a nice touch of texture.

Soft Lemon and Cocoa Seed Muffins

Who says you have to be a baking expert to make bakery-style muffins?

This recipe is easy to follow and foolproof, yet very rewarding.

Put on your apron and preheat your oven. It’s time to get in the oven.

Lemon poppy seed muffin

Lemon lovers: these muffins are for you. With lemon juice and lemon zest in the batter, the lemony flavor is unmistakable.

The greed of the lemon does not stop there. The muffins are also drizzled with a shiny lemon glaze, for good measure.

The flavors are excellent and the textures too.

These muffins are incredibly moist and tender made with vegetable oil and buttermilk.

The crunch of poppy seeds offers a fantastic variety of textures.

They are perfectly sweet, perfectly crunchy and tender, and perfect for any occasion. Couldn’t ask for more.

Lemon poppy seed muffins Ingredients

Ingredients

For the muffins:

  • Granulated sugar – To sweeten muffins.
  • Vegetable oil – Moisten the muffins.
  • Eggs – To bind the ingredients together.
  • Lemon – To give muffins that burst of lemon flavor. Use both lemon zest and juice. Zest the lemon first before squeezing it, it’s easier.
  • All purpose flourThe base of the dough.
  • baking powderThe leavening agent that makes batter rise into tall, fluffy muffins.
  • Salt – To counteract the sweetness of the sugar.
  • Poppy seeds – For a nice presentation and a nice crunch.
  • Buttermilk – For incredibly rich and moist muffins.

For the icing:

  • A simple mixture of powdered sugar and fresh lemon juice makes a perfectly sweet and tangy frosting.
Freshly Baked Lemon Poppy Seed Muffins

How to Make Lemon Poppyseed Muffins

1. Prepare the oven and muffin tin.

Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with muffin cups. This recipe makes 10 muffins.

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If you want to save paper, simply grease the cups with butter or nonstick spray.

2. Combine sugar and wet ingredients.

First, beat together the sugar and oil. Once smooth, stir in the eggs and lemon zest.

3. Mix the dry ingredients.

Sift together the flour, baking powder and salt. This will prevent the dough from being lumpy. Stir in poppy seeds.

4. Combine all ingredients.

To the bowl of the wet mixture, add the dry ingredients and the buttermilk alternately. Mix with a mixer or whisk until well blended.

Finally, whisk in the vanilla.

5. Bake the muffins.

Fill prepared muffin tins with batter. Bake for 25 to 35 minutes.

You know the muffins are ready when the tops are puffed and golden. They should spring back when lightly pressed.

Let the muffins cool in the pan for 10 minutes. Transfer them to a wire rack to cool completely.

6. Prepare the frosting.

Whisk together powdered sugar and lemon juice until smooth. I recommend sifting the powdered sugar beforehand to avoid lumps.

7. Garnish, serve and enjoy!

Finish the muffins with a drizzle of lemon frosting. Serve and enjoy!

Tips for the Best Lemon Poppyseed Muffins

  • Add the correct amount of flour. Otherwise, the muffins will either not harden or be extremely rubbery and dense. Use a kitchen scale for a more accurate measurement.
  • Add an extra teaspoon of lemon juice and zest for extra lemony flavor.
  • Don’t mix the dough too much! It is the number one enemy of pastries. Stop mixing as soon as the dry ingredients are moistened and you no longer see large streaks of flour. A few small lumps are fine.
  • If you like small muffins, fill the dough only 2/3 full. Reduce cooking time to 18 to 20 minutes.
  • If buttermilk is hard to find where you’re from, don’t panic. Simply pour a tablespoon of lemon juice or vinegar into a measuring cup and fill it with milk until it reaches 1 cup. Let sit for 5-10 minutes, or until foamy.
  • Use a cookie or ice cream scoop to fill muffin cups for even muffins.
  • Want to give muffins an extra twist? Pour the lemon frosting into a Ziploc bag, seal and cut off the end of one of the corners. Squeeze the bag to let the frosting escape in a thin stream of shiny goodness.
  • If you have the time (as well as the patience and self-control), let the batter sit in the refrigerator overnight before baking the muffins. Much like the concept of cooling the cookie dough before baking, this allows the flavors to marry. It also allows the flour to absorb moisture from the wet ingredients, resulting in extra soft and tender muffins.
Top view lemon poppy seed muffins

How to Store Lemon Poppyseed Muffins

Store leftovers in an airtight container. You can leave them on the counter for up to 3 days.

Can I freeze lemon poppyseed muffins?

Absolutely. In fact, these muffins freeze really well!

First, let them come to room temperature. Place them on a baking sheet and freeze for 1-2 hours, or until solid.

This is crucial, especially if you’ve already drizzled the frosting on top. Otherwise, you can skip the above step.

Wrap muffins in plastic wrap and place in freezer bags.

Label the bags accordingly and freeze them. These Lemon Poppyseed Muffins keep well in the freezer for up to 3 months.

Let them thaw on the counter at room temperature and reheat them in a 300 degree Fahrenheit oven for 5 minutes. This will give them that freshly baked quality.

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Lemon poppy seed muffin

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