Lemon Poppy Seed Muffins

Lemon poppy seed muffins are fluffy, moist and tangy lemon bakery style muffins studded with crunchy poppy seeds, brushed with a sweet and tart lemon glaze.

In a mixing bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together until well combined.

Step 1:  

Whisk the lemon zest, sugar melted butter, eggs, vanilla extract, lemon juice, sour cream and milk together until well combined. Stir in dry ingredients to just combined. Cover and rest for 30 - 60 minutes.

Step 2:  

About 30 minutes before you plan to bake the muffins, preheat the oven to 425 F (218 C). Line (2) 12 ct. muffin pans with cupcake liners, alternating every other muffin well.

Step 3:  

After the rest period, use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup.

Step 4:  

Bake the muffins at 425 F (218 C) for 5 minutes, then reduce the temperature to 350 (177 C) for an additional 8 - 10 minutes. Do not open the oven door to reduce the temperature. Wait until closer to the minimum baking time. The muffins will bake for a total of 13 - 15 minutes.

Step 5:  

In a small pot or sauce pan, bring the granulated sugar and fresh lemon juice to a simmer over low - medium heat. Simmer the liquid until it reduces down and the sugar dissolves, about 5 - 10 minutes. Pour into a heat safe bowl to cool slightly.

Step 6:  

Cool the poppy seed and lemon muffins in the muffin pan for 5 -10 minutes. While the muffins are still warm, generously brush the lemon simp syrup on top. Carefully remove the muffins to cool to room temperature and enjoy.

Step 7:  

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