Bakery Style Lemon Poppy Seed Muffins

It’s nearly spring so it’s time to start baking muffins that are more springlike.  These bakery-style lemon poppy seed muffins scream spring and warmer days. Made with fresh lemon zest and juice, it gives it the tart lemon flavor that reminds you of sunny days and warmer temperatures.

To make a batch of these bakery-style lemon poppy seed muffins, you will need the following –

1 1/2 C All-Purpose Flour
3/4 C Sugar
1 Tbsp Poppy Seeds
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/3 C Milk, room temp
1 c Sour Cream, room temp
1/4 C Butter, unsalted, melted
1 Egg
3 Tbsp Fresh Lemon Zest
1 1/2 tsp Vanilla Extract

For the Glaze –

1 Tbsp Butter, unsalted, melted
2 tsp Fresh Lemon Zest
Pinch of Salt
1 1/2 Tbsp Fresh Lemon Juice
1 C Powdered Sugar

Equipment needed –

Muffin Tin
Muffin Liners
Scoop
Zester
Mixing Bowls
Whisk

 

These muffins are quick and easy to make, so I highly suggest pulling all your ingredients, measuring cups, and measuring spoons out before you begin.

Place your muffin liners in the muffin tin and set aside.

Next, preheat your oven to 400F.

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

In another bowl, mix together the milk, sour cream, melted butter, egg, lemon zest, and vanilla.

Combine the flour mixture with the liquid mixture and hand mix until combined.

With your scoop, fill each muffin liner about 3/4 full.

Bake at 400F for 5 minutes, then turn the temperature to 350F and bake for 11-13 more minutes. Do not open the door when turning the temperature down.

Once the muffins are golden and you can insert a toothpick in the center and it comes out clean, you’ll remove them from the oven and let them cool.

Let them cool in the muffin tin for about 5 minutes, then place them on a wire rack to finish cooling.

Once the lemon poppy seed muffins have cooled, it is time to glaze them.

In a small bowl, combine the melted butter, salt, lemon zest, lemon juice, and powdered sugar. Whisk the mixture until it is well combined.

Drizzle the glaze over the lemon poppy-seed muffins.

Enjoy!

The lemon poppy seed muffins will keep at room temperature for 3-5 days in an air-tight container or in the fridge in an air-tight container for 5-7 days.