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Lemon Poppy Seed Muffins Recipe

★★★★★

4.4 from 93 reviews
  • Author: anna
  • Total Time: 1 hour 30 minutes
  • Yield: 12 muffins (baked in two batches of 6) 1x
  • Diet: Vegetarian

Description

Delight in these bright and tangy Lemon Poppy Seed Muffins, featuring a moist, tender crumb infused with fresh lemon zest and juice, complemented by crunchy poppy seeds. Brushed with a luscious lemon simple syrup and optionally drizzled with a smooth lemon glaze, these muffins make for an irresistible breakfast treat or snack.

Ingredients

Scale

Muffins

  • 1 cup (200 g) granulated sugar
  • 2 heaping tablespoons lemon zest
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 3 tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 1/2 cup full fat Greek yogurt (or sour cream), room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds

Lemon Simple Syrup

  • 1/4 cup granulated sugar
  • Zest of one lemon
  • 1/4 cup fresh lemon juice

Lemon Glaze (Optional)

  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons whole milk or fresh lemon juice
  • 1 tablespoon Greek yogurt (optional)

Instructions

  1. Infuse Sugar with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your hands to massage and rub the zest into the sugar for about 30 seconds, releasing the essential oils to intensify the lemon flavor throughout the muffins.
  2. Combine Wet Ingredients: Add the melted butter, vegetable oil, eggs, milk, Greek yogurt, lemon juice, and vanilla extract to the lemon-infused sugar mixture. Whisk thoroughly until all ingredients are well incorporated.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly distributed.
  4. Fold Batter: Pour the wet mixture into the dry ingredients bowl. Using a large spatula, gently fold the batter together carefully to avoid over mixing, which can toughen the muffins.
  5. Rest the Batter: Cover the bowl with a clean dish towel and let the batter rest at room temperature for 1 hour. This resting time helps develop better texture and rise.
  6. Prepare Oven and Muffin Pan: About 15 minutes before baking, preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners, but only line every other cup to space out the muffins. This spacing allows room for the muffins to rise tall and develop domed tops. Plan to bake in two batches, reheating the oven to 425°F before the second batch. For optimal results, cool the muffin tin completely before the second batch or use a second muffin tin.
  7. Fill Muffin Liners: Once the batter has rested, gently fill the prepared liners to the top using a large cookie scoop. Handle the batter carefully to keep it light and airy.
  8. Bake Muffins: Bake the muffins on the center oven rack at 425°F for 6 to 7 minutes. Then, reduce oven temperature to 350°F (175°C) and continue baking for an additional 7 to 8 minutes. Do not open the oven door during baking to maintain even heat. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool Muffins: Remove muffins from oven and allow them to cool in the pan for 5 minutes. Carefully transfer the muffins onto a wire rack set over parchment or wax paper to cool further.
  10. Prepare Lemon Simple Syrup: While muffins bake, combine granulated sugar and lemon zest in a small saucepan. Massage together for about 20 seconds to release the lemon oils. Add lemon juice and bring mixture to a boil, then immediately reduce heat to a simmer. Cook for 6 to 8 minutes until slightly thickened and sugar is dissolved. Strain syrup through a fine mesh sieve to remove zest and set aside.
  11. Brush Muffins with Syrup: While muffins are still warm, brush the lemon simple syrup generously over the tops. This adds moisture and an additional burst of lemon flavor. Optionally, sprinkle extra poppy seeds on top for garnish.
  12. Make Lemon Glaze (Optional): In a small bowl, whisk powdered sugar, milk or lemon juice, and Greek yogurt (if using) until smooth and thick but pourable. Adjust consistency by adding more powdered sugar to thicken or more liquid to thin. Once muffins are completely cooled, drizzle the glaze over the tops for a sweet finishing touch.

Notes

  • Resting the batter for an hour helps improve muffin texture and rise.
  • Spacing muffins in the pan allows better heat circulation for taller, evenly domed tops.
  • Do not overmix the batter to maintain tender, soft muffins.
  • Brush warm muffins immediately with lemon simple syrup to lock in moisture and add flavor.
  • The glaze is optional but adds a lovely sweet and tangy finish.
  • Use room temperature ingredients for best mixing and texture.
  • If baking in two batches, allow the oven to reheat fully to maintain proper baking temperature.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: lemon poppy seed muffins, lemon muffins, breakfast muffins, poppy seed recipe, lemon glaze, easy muffin recipe

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