Better than Bakery Lemon Poppy Seed Muffins
If you think you need to head to the bakery for the best lemon poppy seed muffins, just wait till you try these! These homemade lemon poppy seed muffins are ultra moist, bursting with lemon flavor, and have those perfect, bakery style, tall round tops. With a ton of lemon zest and a game changing tip to level up the lemon flavor (hint: infusing the hot butter with the lemon extract), these muffins are tangy and have the perfect amount of poppy seeds. They are topped with a lemon glaze while hot to keep them super moist!
Ingredients
- 1 cup white sugar, 200g
- 2 tbsp lemon zest
- 3 cups all purpose flour, 360g
- 2 tbsp poppy seeds
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, melted
- 1/2 tsp lemon extract
- 1/2 cup vegetable oil, or other neutral oil
- 1/2 cup whole milk, or other milk
- 1/2 cup greek yogurt, or sour cream
- 3 eggs, large
Instructions
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 1 cup sugar and 2 tbsp lemon zest and mix well together to infuse the sugar with the lemon. Then add in the 3 cups flour, 2 tbsp poppy seeds, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
- In the second bowl, add the 4 tbsp butter and microwave for 30 seconds at a time until fully melted. Add 1/2 tsp lemon extract and mix lightly to infuse.
- Then add in the 1/2 cup oil, 1/2 cup milk, 1/2 cup greek yogurt, and 3 eggs. Whisk well.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
- Let the batter rest in the bowl for 30 minutes or up to overnight.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-15 minutes.
- While the muffins are baking, make the lemon glaze.
- Immediately when the muffins come out of the oven, brush the tops with the glaze.
- Cool the muffins for 10 minutes in the tray, then cool completely on a wire rack.
Notes
You dont HAVE to let the batter rest, but if you have the time, try it!
Serving: 1muffin, Calories: 327kcal, Carbohydrates: 42g, Protein: 6g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 318mg, Potassium: 90mg, Fiber: 1g, Sugar: 18g, Vitamin A: 193IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 2mg
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