Ohhh yes — Lemon Poppy Seed Muffins 🍋🧁 — bright, tender, bakery-style muffins with that perfect balance of citrusy zing and subtle crunch. These are soft, fluffy, and smell incredible while baking.
Lemon Poppy Seed Muffins
Ingredients (makes 12 muffins)
Muffins
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- ¾ cup milk (or buttermilk for extra tenderness)
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
1️⃣ Prep
- Preheat oven to 375°F / 190°C.
- Line a muffin tin with paper liners or grease well.
2️⃣ Mix dry ingredients
- In a large bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
3️⃣ Mix wet ingredients
- In another bowl, whisk oil, eggs, milk, lemon juice, and vanilla until smooth.
4️⃣ Combine
- Pour wet ingredients into dry.
- Gently fold until just combined — do not overmix (a few lumps are fine).
5️⃣ Bake
- Divide batter evenly among muffin cups (fill about ¾ full).
- Bake 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
6️⃣ Glaze (optional but amazing)
- Whisk powdered sugar and lemon juice.
- Drizzle over warm or cooled muffins.
Tips for Bakery-Style Muffins
- Rub lemon zest into the sugar with your fingers first — it releases more citrus oil.
- Buttermilk makes them extra soft and fluffy.
- For tall muffin tops: bake 5 minutes at 400°F, then reduce to 375°F for the remaining time.
- Store airtight up to 3 days, or freeze beautifully.
If you want, I can give you a Starbucks-style lemon poppy seed loaf, or a healthier version that stays super moist — just say the word 🍋✨