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Lemon Poppy Seed Muffins Recipe

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★★★★★

4.7 from 119 reviews

These Lemon Poppy Seed Muffins are moist, flavorful, and bursting with fresh lemon zest and juice, complemented by the subtle crunch of poppy seeds. The batter rests before baking, resulting in light, tall muffins with perfectly domed tops. A lemon simple syrup brushed over warm muffins adds zing and moisture, while an optional lemon glaze adds a sweet finishing touch.

Ingredients

Scale

Muffins

  • 1 cup (200 g) granulated sugar
  • 2 heaping tablespoons lemon zest
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 1/2 cup full fat Greek yogurt (or sour cream), room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds

Lemon Simple Syrup

  • 1/4 cup granulated sugar
  • Zest of one lemon
  • 1/4 cup fresh lemon juice

Lemon Glaze (optional)

  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons whole milk or fresh lemon juice
  • 1 tablespoon Greek yogurt (optional)

Instructions

  1. Infuse Sugar with Lemon Zest: In a large bowl, combine granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for about 30 seconds, releasing oils to intensify lemon flavor.
  2. Mix Wet Ingredients: Add melted butter, vegetable oil, eggs, whole milk, Greek yogurt, lemon juice, and vanilla to the lemon-sugar mixture. Whisk until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds to ensure even distribution.
  4. Fold Batter: Pour wet ingredients into dry ingredients. Use a large spatula to gently fold the batter, taking care not to overmix to keep muffins tender.
  5. Rest Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 1 hour to improve rise and texture.
  6. Prepare Oven and Muffin Pan: About 45 minutes into resting, preheat oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners, but only line every other cup to allow space around each muffin for better rise.
  7. Fill Muffin Liners: After batter has rested, use a large cookie scoop to fill each lined muffin cup completely to the top, handling batter gently to maintain airiness.
  8. Bake Muffins: Bake on the center rack at 425°F for 6 to 7 minutes. Then reduce oven temperature to 350°F (177°C) and bake for an additional 7 to 8 minutes. Avoid opening oven door during baking. Check doneness by inserting a toothpick; it should come out clean or with a few crumbs.
  9. Cool Muffins: Remove muffins from oven and cool in pan for 5 minutes. Carefully transfer muffins to a wire rack set over parchment or wax paper.
  10. Brush with Lemon Simple Syrup: While muffins are warm, brush the tops with prepared lemon simple syrup, optionally sprinkling extra poppy seeds.
  11. Cool Completely Before Glazing: Allow muffins to cool fully before drizzling the optional lemon glaze.
  12. Prepare Lemon Simple Syrup: In a small saucepan, mix granulated sugar and lemon zest. Massage zest into sugar for about 20 seconds. Add lemon juice and bring mixture to a boil, then reduce to a simmer for 6 to 8 minutes until slightly thickened and sugar is dissolved. Strain syrup through a fine mesh strainer, discarding zest. Set aside.
  13. Make Lemon Glaze (optional): In a small bowl, whisk together powdered sugar, milk or lemon juice, and Greek yogurt (if using) until smooth, thick but pourable. Adjust consistency with more powdered sugar or milk as needed.
  14. Glaze Muffins: Drizzle the glaze over fully cooled muffins just before serving.

Notes

  • Resting the batter allows the flour to hydrate fully and improves muffin rise and texture.
  • Lining every other muffin cup creates space that helps muffins bake taller and form domed tops.
  • Do not overmix the batter to avoid dense muffins; gentle folding is key.
  • The lemon simple syrup adds moisture and brightness, preventing dry muffins.
  • Allow muffins to cool completely before glazing, or the glaze may melt into the muffins.
  • Using room temperature ingredients ensures better mixing and texture.
  • You can substitute sour cream for Greek yogurt if preferred.

Keywords: Lemon poppy seed muffins, lemon muffins, breakfast muffins, snack muffins, citrus muffins, moist muffins, homemade muffins

Find it online: https://cookwithyana.com/lemon-poppy-seed-muffins-recipe/