Lemon Poppy Seed Muffins
Giant, super fluffy, bakery-style, lemon poppy seed muffins with an optional streusel and lemon glaze.
Ok real talk for a second. I can bake you a beautiful and delicious layer cake without even looking at a recipe but why does it take me 10 tries to get a perfect muffin recipe? These lemon poppy seed muffins gave me a run for my money!
This post is actually an updated version that I prefer much more than before. But if you’ve been here a while and you want the old lemon poppy seed muffin, it’s still up on C&H Sugar’s website. You can also send me a message and I can send you the original recipe.
How to make lemon poppy seed muffins
These lemon poppy seed muffins use just a basic muffin mixing technique. You combine all the wet ingredients with the sugar first and then fold in the dry ingredients until they’re just barely combined.
I do add the lemon juice at the very end because adding something very acidic like that to any batter can disrupt the structure. If you add it after the flour is already hydrated, it gives the flour some time to build that structure first. For more fun baking science like that, make sure to check out my ebook The Ingredient Guide.
How To Get Large Muffin Tops
To get that signature, bakery-style muffin top, like in my blueberry muffins, you’ll want to make sure you follow these steps.
- Don’t skimp on the baking soda and baking powder. I know it looks like a lot but we need a big rise.
- Don’t skimp on the resting time. When the batter is finished, you want to let it rest for at least 30-60 minutes so the leavening agents can get a head start on rising. When you go to scoop them into the muffin pans, be gentle so you don’t deflate the batter.
- Fill the muffin tins all the way. It looks like a lot of batter but it fits into 12 muffin tins.
- Start baking at 425F (218C) for five minutes, then lower the heat down to 350F (177C). This allows the muffins to form a solid shape on top, then rise and bake completely, lifting that domed top.
Ingredients:
- Flour: I use all-purpose flour and I ALWAYS recommend weighing with a digital scale.
- Baking Powder/Soda: using a little extra leavening agents will get you that bakery style muffin.
- Sugar: I really tried to make these muffins with a little less sugar but if I’m being totally honest, cutting out even 1/4 cup (50g) of the sugar made these bland to me.
- Oil: Using oil instead of butter will keep these muffins moist for longer. To avoid changing the flavor of the muffins, use a neutral flavored oil.
- Eggs: I use large, room temperature eggs. If you’re in a pinch, just place them in hot water for 5-10 minutes before using.
- Greek Yogurt: I usually use greek yogurt in muffins (to justify my kids eating them lol) but sour cream or plain yogurt work as well. Make sure it’s unsweetened if you use yogurt.
- Lemon: you want to use both the lemon juice and the zest to really give these muffins a strong enough lemon flavor.
- Poppy Seeds
How to make streusel for muffins
The topping is optional but it’s super easy to make as well. Because muffins bake fairly quickly, I can get away with using melted butter to make the streusel topping. Just combine all the ingredients in a bowl until they’re pea size chunks.
If the streusel seems to clump together more, feel free to add an extra Tbsp of flour. This can happen if it’s warm/humid out or if the butter was still warm.
The lemon glaze
This is my favorite part. The tart lemon juice combined with powdered sugar gives these muffins a little extra oomphhh! You can make it as thick or thin as you’d like by adding more or powdered sugar.
How to store homemade muffins
These lemon poppy seed muffins can be stored in an airtight container at room temperature for 2-3 days. I would refrigerate them if it’s been longer than 3 days. Keep in mind that the streusel will lose some of its crispness.
If you’re in need of a delicious easy lemony treat, these muffins will do the trick. Make sure to tag me @baranbakery on instagram if you make them! As always, have a blessed day and happy baking!
Love, B
Is it possible to substitute the oil for something else like butter, cocoa it oil or something healthier? We LOVE these muffins!
Hi Jennifer, any kind of oil like olive, avocado, etc. works or melted butter or melted coconut oil works great!
Hi, I would really like to halve the recipe to make 6 muffins…
Would that work !….
adding either 1 or 2 eggs ?
and halving the other ingredients ..
and maybe using milk ? (1/2 cup – 113ml )
Thanks
Hi, I would probably just halve the recipe and keep two eggs.
Hi there can I use softened butter instead of oil?
It should be fine, it could possibly be slightly more dry with butter though
You stated that milk is better than sour cream or Greek yogurt. In your list of ingredients you have 1 cup of sour cream or Greek yogurt. So should I use 1 cup of milk instead?
Can i make the batter in advance? How many days?
I’ve made the batter only up to 8 hours in advance and they puffed like crazy, if anything I would just bake them without resting if I didn’t have time to rest
How much poppy seeds do you use? Maybe I am overlooking it, but I don’t see it listed in the recipe’s ingredients.
Hi Jennifer! So sorry, not sure how I forgot that, I used 1 Tbsp of poppyseeds. I’ll update the recipe too
Do you think a 1 for 1 gluten free flour would work here?
Hi Alene, I haven’t tested it but I don’t see why it wouldn’t work!