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Bakery Style Lemon Poppy Seed Muffins

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Bakery Style Lemon Poppy Seed Muffins are tall, fluffy muffins with a bright lemon flavor and a subtle crunch from poppy seeds. They’re moist, tender, and topped with a golden dome, perfect for breakfast, brunch, or a snack.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1/3 cup whole milk
  • 1/2 cup vegetable oil or melted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Optional glaze: 1/2 cup powdered sugar + 1–2 teaspoons lemon juice

Instructions

  1. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, whisk together eggs, sour cream, milk, oil, lemon juice, lemon zest, and vanilla until smooth.
  4. Fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
  5. Divide batter evenly among muffin cups, filling each nearly to the top.
  6. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 13–15 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Optional: Mix powdered sugar and lemon juice to create a glaze and drizzle over cooled muffins.

Notes

  • For a stronger lemon flavor, add a drop of lemon extract.
  • Don’t overmix the batter to keep muffins light and fluffy.
  • Use full-fat sour cream or yogurt for best texture.
  • High initial baking temperature gives tall muffin tops.
  • Glaze after muffins are completely cool for best results.

Nutrition

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