Lemon Poppy Seed Muffins Recipe
Lemon poppy seed muffins are fluffy, moist and tangy bakery style muffins studded with crunchy poppy seeds and bursting with fresh citrus flavor. After baking, the poppy seed muffin tops are brushed with a bright, sweet and tart lemon simple syrup glaze.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 zester
- 1 citrus reamer
- 1 - 2 12 ct muffin pans
- 12 muffin liners
- 1 large cookie scoop (3 tbsp, 45 ml)
Ingredients
Lemon Poppy Seed Muffins
- 2¼ cups (270 g) all purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup (200 g) granulated sugar
- 2 lemons, zested
- ½ cup (113 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (177 ml) milk, room temperature
- ¼ cup (60 g) sour cream, room temperature
- ¼ cup (59 ml) fresh lemon juice
Lemon Simple Syrup
- ½ cup (100 g) granulated sugar
- ½ cup (118 ml) lemon juice
Instructions
- In a mixing bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together until well combined.2¼ cups (270 g) all purpose flour, 2½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 tablespoons poppy seeds
- In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the melted butter, eggs, vanilla extract, lemon juice, sour cream and milk together until well combined. Stir the dry ingredients into the wet until just combined. Do not overmix. Let the lemon muffin batter rest, covered at room temperature for about 30 minutes or in the fridge 60 minutes and up to overnight.1 cup (200 g) granulated sugar, 2 lemons, zested, ½ cup (113 g) unsalted butter, melted and cooled, 2 large eggs, room temperature, 1 teaspoon vanilla extract, ¾ cup (177 ml) milk, room temperature, ¼ cup (60 g) sour cream, room temperature, ¼ cup (59 ml) fresh lemon juice
- 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.
- 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. This method produces the tallest bakery style tops. If you prefer to bake them all at once, the tops won’t be as high.
- 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. The muffins are done when a toothpick inserted into the center of the muffins comes about with a few moist crumbs. While the muffins bake, make the lemon simple syrup.
- 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.½ cup (100 g) granulated sugar, ½ cup (118 ml) lemon juice
- 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.If you would like to top the muffins with a lemon glaze as well, mix 2 - 3 tablespoons (30 - 45 ml) of leftover simple syrup with 1 cup (120 g) powdered sugar until well combined. Drizzle over the cooled muffins.
Notes
Store leftover muffins: Place the moist lemon poppy seed muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
See Variations section of the blog post to make these as mini lemon poppy seed muffins.
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