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Lemon Poppy Seed Muffins Recipe Easy Fluffy Bakery Style

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These bakery-style lemon poppy seed muffins are fluffy, moist, and bursting with bright citrus flavor, topped with a tangy lemon glaze. They’re quick and easy to make, perfect for breakfast, brunch, or a cheerful snack any time of year.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tbsp poppy seeds
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup (180g) Greek yogurt or sour cream
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 tbsp fresh lemon zest (from about 2 lemons)
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 tsp vanilla extract
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a medium bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk eggs until frothy. Add Greek yogurt, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
  4. Add dry ingredients to wet ingredients in two batches. Gently fold with a rubber spatula until just combined. Do not overmix.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full.
  6. Bake for 16-18 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
  7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  8. For the glaze: In a small bowl, whisk powdered sugar with 2-3 tbsp lemon juice and optional zest until smooth and pourable.
  9. Drizzle glaze over warm muffins and let set for 10 minutes before serving.

Notes

For best results, use room temperature ingredients and fresh baking powder/soda. Don’t overmix the batter to keep muffins fluffy. Muffins can be made gluten-free with a 1:1 flour blend or dairy-free with plant-based yogurt and milk. For extra lemon flavor, poke tiny holes in the muffins before glazing. Muffins freeze well (without glaze) for up to 2 months.

Nutrition

Keywords: lemon poppy seed muffins, bakery style muffins, lemon muffins, easy muffin recipe, brunch, breakfast, snack, citrus, spring baking

Find it online: https://prismtaste.com/lemon-poppy-seed-muffins-recipe-easy-fluffy-bakery-style/