Lemon Poppy Seed Muffins

Bakery-style lemon poppy seed muffins are fluffy, moist, zesty, and full of crunchy poppy seeds and citrus flavor. A bright, sweet, and tangy lemon simple syrup glaze covers poppy seed muffin tops after baking.

-2¼ cups all purpose flour -2½ teaspoons baking powder -¼ teaspoon baking soda -½ teaspoon salt -2 tablespoons poppy seeds -1 cup granulated sugar -2 lemons, zested -½ cup unsalted butter -2 large eggs -1 teaspoon vanilla extract -¾ cup milk -¼ cup sour cream -¼ cup fresh lemon juice


Mix flour, baking powder, soda, salt, and poppy seeds in a bowl. In another basin, mix sugar and lemon zest into moist sand. Stir in melted butter, eggs, vanilla, lemon juice, sour cream, and milk.  

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Preheat the oven to 425 F (218 C) 30 minutes before baking the muffins. Fill two 12-cup muffin trays with cupcake liners and rotate. After resting, alternate a 3 tablespoon cookie scoop of   

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Muffin batter in each muffin liner. This method produces highest bakery tops. When baked all at once, tops are lower. For 5 minutes, bake the muffins at 425 F (218 C),

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Avoid opening the oven door to cool. Wait until nearly the end of baking. Baking muffins takes 13–15 minutes. 

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Cook granulated sugar and fresh lemon juice in a small pot or sauce pan on low-medium heat. To dissolve sugar, simmer for 5–10 minutes. Let cool in a heatproof basin. 

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Let poppy seed and lemon muffins cool 5-10 minutes in pan. Apply lemon syrup generously to hot muffins. Serve the muffins at room temperature after carefully removing them.

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