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Lemon Poppy Seed Muffins

This is my favorite recipe for making bakery style lemon poppy seed muffins! Add course sugar to the tops or drizzle them with lemon glaze. These lemon muffins turn out so moist and flavorful with buttermilk and fresh lemons! Plus good tips on how to bake bakery style muffins!

lemon poppy seed muffins stacked on top of each other in metal dish with blue striped cloth

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 (I’m going to list a few options)…
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.

lemon poppy seed muffin on teal background with lemon slices

Maybe glaze is more of your thing! It’s very easy to make.

Since this is a lemon muffin, we use lemon juice as the liquid.

How to make lemon glaze for lemon poppy seed muffins

You’ll need 1 cup powdered sugar and 1 tbsp lemon juice. 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. Allow the glaze to set and it will look super pretty!

lemon poppy seed muffin in metal muffin pan

How to create bakery style lemon muffin

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 10 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 10 minute rest is just a quick rest. You can also cover and refrigerate the dough for 1 hour or overnight before scooping into the pan. The longer the batter has to rest, the thicker the batter will become – meaning more DOME!

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperate (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’ve heard but it’s important in helping the muffin gain that height.

lemon poppy seed muffin with lemon glaze drizzled on top

How to make gluten free lemon poppy seed muffins

I’ve made these strawberry 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.

Can you freeze lemon muffins?

Yes! Allow the lemon poppy seed muffins with buttermilk to cool completely. 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.

We love making these lemon poppy seed muffins without yogurt during the week or for a special treat when friends are visiting!

lemon poppy seed muffins stacked on top of each other in metal dish with blue striped cloth

More muffin recipes:
Strawberry Banana Muffins
Bakery Style Banana Bread Muffins

lemon poppy seed muffin with lemon glaze drizzled on top with text overlay

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Yield: 12 muffins

This is my favorite recipe for making bakery style lemon poppy seed muffins! Add course sugar to the tops or drizzle them with lemon glaze. These lemon muffins turn out so moist and flavorful with buttermilk and fresh lemons! Plus good tips on how to bake bakery style muffins!

Ingredients

  • 2 & 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 & 1/2 tbsp lemon zest (or zest of 2 lemons)
  • 3 tbsp fresh lemon juice
  • 2 eggs
  • 1 stick (1/2 cup) unsalted butter, melted

Topping

  • Course sugar or lemon glaze (see note below)

Instructions

  1. In a mixing bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt. Whisk together. Set aside.
  2. In a separate mixing bowl, combine the buttermilk, lemon zest, lemon juice, eggs and melted butter, whisk together. 
  3. Gradually add the flour mixture to the wet ingredients, mixing with hand with a spatula, just until combined. 
  4. Cover the bowl with a towel and allow the batter to rest for 10 minutes. During this time, preheat the oven to 425ºF.
  5. Line a muffin pan with muffin liners. Fill the liners to the very top with batter. Add course/raw sugar to the top of each muffin if desired. 
  6. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 350ºF and bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then remove them and allow them to cool on a cooling rack. 

If you want to add lemon glaze: 

You’ll need 1 cup powdered sugar and 1 tbsp lemon juice. You may possibly need more lemon juice, it just depends on how thin or thick you like your glaze. Mix the two together with a spoon. You can dip the tops of the muffins into the glaze or use a spoon to spread the glaze over them. Allow the glaze to set and it will look super pretty! 

Notes

This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour

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 (I’m going to list a few options)…

white sparkling sugar from Wilton, extra course decorative white sugar crystals or turbinado or raw sugar.

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