Bakery-style Lemon Poppy Seed Muffin Recipe with fresh lemon flavor, a soft crumb, and a simple glaze. Made in just one bowl, this recipe is as straightforward as it is satisfying.
author’s note
The Lemon Poppy Seed Muffins I Could Never Forget!
Years ago my sister worked at the cutest little bakery that my whole family became obsessed with. Anytime I stopped in to see her, I’d leave with something new to try. Over the years I’ve slowly recreated several of our favorites at home, like their turkey bacon avocado sandwich and salad, bread pudding, and French toast.
One day I realized I was craving one of their lemon muffins and it hit me that I had never tried recreating those bakery-style lemon poppy seed muffins. That immediately sent me into the kitchen to start testing.
After several batches and a few tweaks, this Lemon Poppy Seed Muffin Recipe tasted even better than I remembered. Soft, moist muffins with the best lemon flavor and tall bakery-style tops, finished with a sweet lemon glaze. Now when that craving hits, I can make them right at home.
Lemon Poppy Seed Muffin Recipe Ingredients
| Ingredient | Swaps or Helpful Tips |
|---|---|
| Greek yogurt | It is satisfying to Greek Gods’ full-fat honey-vanilla yogurt. Full-fat sour cream works too. |
| Lemon zest | Always zest the lemon before juicing. |
| Lemon extract | skippable but highly recommended for stronger lemon flavor. |
| Vegetable oil | Canola oil works just as well. |
| Whole milk | Any milk works, but whole milk gives the richest texture. |
| Cornstarch | Arrowroot will work as a sub. |
| Poppy seeds | Stir well so they distribute evenly in the batter. |
How To Make This Lemon Poppy Seed Muffin Recipe
- Prep: Let eggs, yogurt, and milk reach room temp.
- Wet Ingredients: Whisking well here helps create a light, fluffy texture.
- Add Dry Ingredients: Add dry to wet and be sure to not over-mix.
- mix in Milk: Pour in milk and stir until smooth.
- Fill Muffin Pan: Use a ¼ cup measure for evenly sized muffins.
- Bake: Ovens vary—start checking at 18 mins. Let cool.
- Make & Add Glaze: Glaze only what you’ll eat that day.
Reader’s Notes & Tips
My Top Tips For Success
- Use fresh lemon juice and zest for a stronger lemon flavor.
- Mix until just combined to keep muffins soft and fluffy.
- Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they’re done. If wet, bake a few minutes longer.
- Take lemon poppy seed muffin recipe out of the tin soon after baking so the bottoms don’t get soggy; cool on a rack.
Storage
Store this lemon poppy seed muffin recipe in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week; for longer storage, freeze and consume within 1-3 months.
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