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Bakery-style lemon poppy seed muffins make the perfect breakfast idea or anytime treat. The soft, cake-like muffins are flecked with fresh lemon zest and topped with a drizzle of sweet lemon glaze. With plenty of richness from melted butter and sour cream, this stir together muffin recipe comes together quickly, no mixer or special tools required.
For the last few months, I’ve been on a quest to make homemade versions of my favorite bakery style muffins. After giving my blueberry crumb muffin recipe an update with a foolproof, highly adaptable muffin base, I developed sour cream coffee cake muffins and banana bread muffins with chocolate chips.
Now, we’ve arrived at these moist and delicious lemon poppy seed muffins made with fresh lemons. They’re so simple to whip up at home, bake in a standard 12-cup muffin tin, and are filled with bright, zesty lemon flavor.
If you’ve only tasted lemon poppy seed muffins from a box mix (I have fond memories of using a box mix growing up!), you’ll love this elevated, from scratch version.
Love lemon poppy seed recipes? Try my lemon poppy seed loaf cake next!
Tips for Perfect Muffins
- Use fresh lemons. Plenty of fresh lemon zest (a full 3 tablespoons) flavors the muffin batter. If you’d like a stronger lemon flavor, combine the lemon zest and granulated sugar in a food processor and pulse for 1 minute to release the natural oils from the lemon rind. You can also add up to 1/2 teaspoon lemon extract.
- Don’t overmix. For the perfect soft and tender texture, gently mix the muffin batter just until the dry ingredients are incorporated.
- Start with high heat. Bake the muffins for 5 minutes at 400°F, then reduce the oven temperature to 350°F for the remaining baking time. The quick burst of heat gives these muffins their signature domed tops.
- Cool before glazing. Let the baked muffins cool for 5 minutes in the pan, then transfer to a wire rack and cool for 20 to 30 minutes before topping with lemon glaze. If you’d rather skip the lemon glaze, I also love to serve these with butter or mascarpone.
How to Make Lemon Poppy Seed Muffins
Make muffins: Whisk together all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt in a large mixing bowl.
Combine milk, sour cream, melted butter, egg, fresh lemon zest, and vanilla extract in a medium bowl. Whisk until smooth.
Add wet ingredients to dry ingredients. Gently fold together with a spatula just until combined – the muffin batter will be fairly thick.
Fill each baking cup 3/4 full of batter. Place the muffin tin in the oven and bake for 5 minutes at 400°F for a quick burst of heat to give the muffins a nice lift.
Without opening the oven door, reduce oven temperature to 350°F and bake another 11 to 13 minutes (for a total baking time of 16 to 18 minutes), until tops are set and spring back to the touch.
Once cool, drizzle the tops of the muffins with lemon glaze and enjoy!
More favorite lemon recipes:
Did you try this Lemon Poppy Seed Muffins Recipe? Let me know by leaving a comment and rating below!
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Lemon Poppy Seed Muffins (Bakery Style)
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Total Time: 41 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Lemon poppy seed muffins make the perfect breakfast idea or anytime treat. The bakery-style muffins are flecked with fresh lemon zest and topped with a drizzle of sweet lemon glaze. Recipe yields 12 muffins.
Ingredients
Muffins
- 1 1/2 cups (210 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 Tbsp (9 g) poppy seeds
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1/3 cup (80 g) milk, at room temperature
- 1 cup (240 g) sour cream, at room temperature
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1 large egg (50 g), lightly beaten
- 3 Tbsp (9 g) fresh lemon zest
- 1 1/2 tsp (6 g) vanilla extract
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- pinch of salt
- 2 tsp (2 g) fresh lemon zest
- 1 1/2 Tbsp (22 g) fresh lemon juice
- 1 cup (120 g) powdered sugar
Instructions
- Preheat oven to 400°F and line a 12-cup standard muffin pan with paper liners; spray liners lightly with nonstick cooking spray.
- Make muffins: Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Combine milk, sour cream, melted butter, egg, lemon zest, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.
- Fill each baking cup 3/4 full of batter.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 400°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 11 to 13 minutes (for a total baking time of 16 to 18 minutes), until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
- Make glaze: Whisk together melted butter, salt, lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over muffins and let set before serving.
Notes
Storage: Store muffins in an airtight container at room temperature overnight. If you live in a humid climate (or your kitchen is warm), store leftover muffins in the refrigerator and warm before serving.
Freeze muffins: Wrap unglazed muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.
Made these for breakfast today – a huge hit! Any recommendation on the bake time if I use a mini muffin pan next time?
Thanks for trying this recipe, Kelly! For mini muffins, bake at 350°F for approximately 10 to 12 minutes, until tops spring back to the touch and a tester comes out clean (or with a few crumbs).
Delicious muffins, very light and fluffy.