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!
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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.
Measure the flour using the spoon and level method.