Lemon Poppy Seed Muffins: A Bright & Zesty Treat

These Lemon Poppy Seed Muffins are bakery-style treats bursting with bright lemon flavor, moist crumb, and a hint of crunch from poppy seeds. Easy to make and perfect for brunch or meal prep!

Few things brighten up a morning like the fresh, citrusy aroma of Lemon Poppy Seed Muffins baking in the oven. These muffins are bursting with bright lemon flavor, thanks to fresh lemon zest and juice, and have a delightful crunch from poppy seeds. Their soft, tender crumb and bakery-style domed tops make them the perfect indulgence for breakfast, brunch, or an afternoon pick-me-up. If you're a fan of lemon desserts, this recipe is sure to become a favorite!

Why You’ll Love These Lemon Poppy Seed Muffins

• Bakery-Style Domes – Learn the secret to achieving that gorgeous muffin top.

• Perfectly Moist & Tender – The combination of butter, oil, and sour cream keeps these muffins incredibly soft.

• Bright & Fresh Flavor – Lemon zest and juice ensure these muffins are packed with citrusy goodness.

• Make-Ahead Friendly – These muffins stay fresh for days and freeze beautifully.

Ingredient Breakdown: What Each One Does

Dry Ingredients:

• All-Purpose Flour (2 ¾ cups): Provides the structure of the muffins.

• Baking Powder (1 tbsp) & Baking Soda (½ tsp): Help the muffins rise and achieve a fluffy texture.

• Salt (½ tsp): Balances the sweetness and enhances flavor.

• Poppy Seeds (2 ½ tbsp): Add a subtle crunch and mild nuttiness, perfectly complementing the lemon.

Wet Ingredients:

• Sugar (1 ¼ cups): Sweetens the muffins and helps create a tender crumb.

• Lemon Zest (Zest of 2 lemons): Packed with natural lemon oils, adding a bright, fresh citrus flavor.

• Butter (½ cup, melted & cooled): Adds richness and flavor.

• Vegetable Oil (2 tbsp): Keeps the muffins moist and soft.

• Eggs (2, room temperature): Provide structure and help the muffins rise.

• Buttermilk (¾ cup): Its acidity tenderizes the crumb and reacts with baking soda for extra rise.

• Sour Cream (¼ cup): Adds moisture and a subtle tang.

• Lemon Juice (3 tbsp): Enhances the bright citrus flavor.

• Vanilla Extract (1 tbsp): Rounds out the flavors with warmth and depth.

How to Make Lemon Poppy Seed Muffins

Step 1: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

Step 2: Infuse the Sugar with Lemon Zest

In a large mixing bowl, combine the sugar and lemon zest. Use your hands to rub the zest into the sugar until it becomes fragrant and resembles wet sand. This step intensifies the lemon flavor.

Step 3: Mix the Wet Ingredients

Add the melted butter and oil to the lemon sugar and whisk until combined. Then, mix in the eggs, whisking until smooth. Pour in the buttermilk, sour cream, lemon juice, and vanilla extract, whisking until fully incorporated.

Step 4: Combine Wet & Dry Ingredients

Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix—stop when no flour streaks remain.

Step 5: Let the Batter Rest

Cover the bowl with plastic wrap and let it rest for 45 minutes to 1 hour. This helps hydrate the flour and creates a better texture.

Step 6: Prepare the Muffin Tin

Line a 12-cup muffin tin with paper liners, but only fill 6 wells, spacing them out (every other well). This allows for better airflow and promotes tall, domed muffins.

Step 7: Fill and Bake

Fill each lined muffin well to the top with batter. Bake at 425°F for 6 minutes, then reduce the oven temperature to 350°F (without opening the door) and continue baking for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Enjoy!

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Perfect Muffins

• Don’t Skip the Rest Time: Allowing the batter to rest enhances texture and flavor.

• High to Low Temperature Baking: The initial high heat helps create bakery-style domes.

• Use Room Temperature Ingredients: This helps everything mix evenly and creates a better rise.

• Avoid Overmixing: Stir just until combined—overmixing can lead to dense muffins.

• Spacing Out Muffins: Baking only 6 muffins at a time in a 12-cup pan allows them to rise higher.

Storage & Freezing Instructions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigeration: Keep in the fridge for up to 1 week.

• Freezing: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before enjoying.

Nutrition Facts (Per Muffin)

Estimated based on standard ingredient calculations

• Calories: 290

• Fat: 12g

• Carbs: 40g

• Protein: 5g

• Sugar: 18g

• Fiber: 1g

Best Occasions to Enjoy These Muffins

• Weekend Brunch – Pair with coffee or tea for a delightful morning treat.

• Meal Prep Breakfast – Make ahead and grab on the go!

• Spring & Summer Gatherings – A fresh and zesty option for any occasion.

• Gifting – Wrap in a cute box for a thoughtful homemade gift.

Yield: 12

Author: CookSnapBake.com

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Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are bakery-style treats bursting with bright lemon flavor, moist crumb, and a hint of crunch from poppy seeds. Easy to make and perfect for brunch or meal prep!

Cook time: 16 MinTotal time: 16 Min

Ingredients

• All-Purpose Flour (2 ¾ cups)
• Baking Powder (1 tbsp)
• Baking Soda (½ tsp)
• Salt (½ tsp)
• Poppy Seeds (2 ½ tbsp)
• Sugar (1 ¼ cups)
• Lemon Zest (Zest of 2 lemons)
• Butter (½ cup, melted & cooled)
• Vegetable Oil (2 tbsp)
• Eggs (2, room temperature)
• Buttermilk (¾ cup)
• Sour Cream (¼ cup)
• Lemon Juice (3 tbsp)
• Vanilla Extract (1 tbsp)

Instructions

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
2. In a large mixing bowl, combine the sugar and lemon zest. Use your hands to rub the zest into the sugar until it becomes fragrant and resembles wet sand. This step intensifies the lemon flavor.
3. Add the melted butter and oil to the lemon sugar and whisk until combined. Then, mix in the eggs, whisking until smooth. Pour in the buttermilk, sour cream, lemon juice, and vanilla extract, whisking until fully incorporated.
4. Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix—stop when no flour streaks remain.
5. Cover the bowl with plastic wrap and let it rest for 45 minutes to 1 hour. This helps hydrate the flour and creates a better texture.
6. Line a 12-cup muffin tin with paper liners, but only fill 6 wells, spacing them out (every other well). This allows for better airflow and promotes tall, domed muffins.
7. Fill each lined muffin well to the top with batter. Bake at 425°F for 6 minutes, then reduce the oven temperature to 350°F (without opening the door) and continue baking for 10-12 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Pro Tips for Perfect Muffins

• Don’t Skip the Rest Time: Allowing the batter to rest enhances texture and flavor.
• High to Low Temperature Baking: The initial high heat helps create bakery-style domes.
• Use Room Temperature Ingredients: This helps everything mix evenly and creates a better rise.
• Avoid Overmixing: Stir just until combined—overmixing can lead to dense muffins.
• Spacing Out Muffins: Baking only 6 muffins at a time in a 12-cup pan allows them to rise higher.

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Let’s Get Baking!

If you’re a fan of zesty, fresh flavors, these Lemon Poppy Seed Muffins are a must-try! Bake a batch and let me know how they turn out in the comments. If you love this recipe, don’t forget to share and tag @cooksnapbake on social media!