Lemon Poppy Seed Muffins

Lemon poppy seed muffins are fluffy, moist, zesty, and full of fresh citrus flavor. Made with crunchy poppy seeds. 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 bowl, stir sugar. Mix well after adding melted butter, eggs, vanilla, lemon juice, sour cream, and milk.  


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Pre-heat the oven to 425 F (218 C) 30 minutes before baking the muffins. Fill two 12-cup muffin pans with liners and rotate.  

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After resting, swap a 3 tablespoon cookie scoop of muffin batter between muffin liners. Highest bakery topping result from this procedure. Tops are lower when baked simultaneously.   

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Heat granulated sugar and fresh lemon juice in a small pot or sauce pan on low-medium. 5–10 minutes, slowly reduce liquid and dissolve sugar. Cool in a heatproof bowl.   

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Bake the muffins at 425 F (218 C) for 5 minutes, then lower to 350 F (177 C) for 8–10 minutes. Open oven doors less to lessen temperature.   

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Wait till nearly done baking. 12–15 minutes will bake the muffins.  Let poppy seed and lemon muffins cool 5-10 minutes in pan.   

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Apply sufficient lemon syrup to heated muffins. Serve the muffins at room temperature after carefully removing them.  

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