Lemon Poppy Seed Muffins
Amazing recipe for bakery style lemon poppy seed muffins! Add course sugar to the tops or drizzle the muffins with lemon glaze.
This lemon poppy seed muffin recipe turn out so moist and flavorful with buttermilk and fresh lemons! Plus tips on how to make TALL bakery style muffins!
What’s the best part about lemon poppy seed muffins?
Either the crystalized sugar or the glaze on top of the muffin. Right?!
You can take your pick when you make these lemon muffins in your kitchen!
If you want crystalized sugar on top on your muffins, it is CRUCIAL that you DO NOT use regular sugar. It’s too fine and will melt away during the baking process.
You’ll need to use either…
- white sparkling sugar (this is the name that Wilton calls it, and it’s easily available at Michaels and Walmart)
- extra course decorative white sugar crystals
- turbinado or raw sugar. This type of sugar usually has a brown tint to it.
How to Make Lemon Poppy Seed Muffins
- In a mixing bowl combine all the dry ingredients.
- In a larger mixing bowl combine all the wet ingredients.
- Gradually mix in the dry ingredients, mixing just until combined.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425ºF.
- Fill the liners to the top with batter. Yes – to the top!
- Sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 13-16 minutes.
How to Create Bakery Style Muffin Tops
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) for 7 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
How to Make Gluten Free Lemon Muffins
I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to Freeze Muffins
Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.
To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.
Total Time Required
- 10 minutes to prep the batter
- 15 minute rest (this helps produce domed tops!)
- Bake for 7 minutes at 425ºF
- Bake for 13-16 minutes at 350ºF
- 20-30 minutes to cool
Tips for Making Lemon Poppy Seed Muffins
- Measure the flour using the spoon and level method.
- For best results, make this lemon muffin recipe with buttermilk. This recipe has not been tested with whole milk, skim milk or a milk alternative.
- Allow the batter to rest for 15 minutes.
- Top the muffins with sanding sugar for a true bakery style muffin.
- Bake at a higher temperature initially to cause the muffins to rise quickly.
More Muffin Recipes
Lemon Poppy Seed Muffins
- 3 cups all purpose flour
- 2 tbsp poppy seeds
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- zest of 3 lemons
- ¼ cup fresh lemon juice
LEMON GLAZE (OPTIONAL)
- 1 cup powdered sugar
- 1 tbsp lemon juice
- In a mixing bowl combine the flour, poppy seeds, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, lemon zest and lemon juice. Stir to combine with a spatula for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Line a muffin pan with 12 muffin liners. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy.
- Top the muffins with sanding sugar if desired.
- Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.
- Mix the powdered sugar and lemon juice together with a spoon. You may possibly need more lemon juice, it just depends on how thin or thick you like your glaze. You can dip the tops of the muffins into the glaze or use a spoon to spread the glaze over them.