Lemon Poppy Seed Muffins
Bright, fluffy, and bursting with lemon flavor, these lemon poppy seed muffins rise tall and stay moist thanks to sour cream and a touch of oil. Finished with a simple lemon syrup glaze, they strike the perfect balance between sweet and tangy. A bakery-quality treat that’s both satisfying and nourishing—perfect for breakfast, snacks, or meal prep.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 rubber spatula
- 1 Whisk
- 1 Plastic Wrap Roll (for resting batter)
- 1 saucepan
- 1 Paring Knife (for zest)
- 1 Heat-Safe Bowl
- 1 Cupcake/Muffin Pan (12-cup)
- 11 Paper Liners
- 1 2 oz Cookie Scoop (¼ cup)
- 1 Pastry Brush (for syrup)
- (1) Cooling rack
Ingredients
Muffins
- 2 ½ cups 320 g all-purpose flour
- 1 cup 200 g granulated sugar
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
- ½ cup 110 g unsalted butter, melted
- 2 tbsp vegetable oil
- 2 large eggs room temperature
- ¼ cup 65 g sour cream (or full-fat Greek yogurt), room temperature
- 2 tsp vanilla extract
- ¼ tsp almond extract or lemon extract
- 2 tbsp lemon zest about 2 lemons
- 1 tbsp lemon juice about ½ lemon
- 1 cup 255 ml milk, room temperature
Lemon Syrup
- ½ cup 118 ml fresh lemon juice (about 4 lemons)
- ½ cup 100 g granulated sugar
- Peel from 1 lemon
Instructions
- Prepare the Oven and Pan: Begin by preheating your oven to 425°F (220°C) so it reaches the correct baking temperature while you prepare the batter. Line a standard 12-cup muffin pan with 11 paper liners (you’ll leave one empty).For extra tall muffin tops, space the liners out by placing one in every other cup—this allows better airflow and helps the muffins rise higher.
- Combine the Dry Ingredients: In a large mixing bowl, add the flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Use a whisk to thoroughly combine everything until the mixture looks uniform and the poppy seeds are evenly scattered throughout. This step is important because evenly mixing the leavening agents into the flour ensures that all the muffins rise consistently in the oven.
- Mix the Wet Ingredients: In a separate medium bowl, whisk together the melted butter and vegetable oil until smooth and glossy. Next, add the eggs one at a time, whisking well after each addition so they blend seamlessly into the fat. Stir in the sour cream (or Greek yogurt), vanilla extract, almond (or lemon) extract, lemon zest, lemon juice, and milk. The mixture will look pale, smooth, and slightly fragrant with citrus.
- Bring the Batter Together: Pour the wet mixture directly into the bowl of dry ingredients. Using a rubber spatula, fold the two together slowly and gently.Scrape from the bottom of the bowl upward, turning the mixture rather than stirring aggressively. This folding method helps maintain an airy texture and prevents the muffins from becoming dense. Stop folding as soon as no visible streaks of dry flour remain—overmixing will toughen the muffins.
- Fill the Muffin Cups Generously: Using a large 2-ounce cookie scoop (about ¼ cup), portion the batter into the prepared muffin liners. Fill each liner right up to the top and slightly mound the batter above the rim. This generous fill is the secret to those beautiful bakery-style domed muffin tops.Try to scoop without stirring the batter too much, as this keeps the rise light and fluffy.
- Bake the Muffins in Two Phases: Place the muffin pan on the center rack of your oven. Bake initially at 425°F (220°C) for 8 minutes—this quick burst of heat helps the tops rise rapidly and form that classic dome shape. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 8–10 minutes, or until the muffins are golden, firm to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Prepare the Lemon Syrup Glaze: While the muffins are baking, make the syrup. In a small saucepan, combine fresh lemon juice and granulated sugar. Place the pan over medium heat and stir occasionally until the sugar dissolves completely and the mixture begins to gently simmer. Let it bubble softly for about 10 minutes, then remove from heat. Drop in the peel from one lemon and allow the syrup to infuse and cool slightly—it should thicken into a glossy glaze.
- Glaze the Hot Muffins: As soon as the muffins are out of the oven, keep them in the pan and immediately brush the tops generously with the warm lemon syrup using a pastry brush. The syrup will soak into the muffins while they’re hot, locking in moisture and adding an extra punch of fresh citrus flavor.
- Cool and Serve: Allow the glazed muffins to rest in the pan for about 5 minutes. Then carefully lift them out and transfer them to a cooling rack. Let them cool for another 15–20 minutes so the crumb can set and the glaze can finish absorbing. Sprinkle with a few extra poppy seeds for a finishing touch, if desired. Enjoy warm, or let them cool completely before storing.
Notes
- Weigh Your Flour – For best results, weigh the flour to avoid dense muffins; if using cups, spoon and level rather than packing.
- Substitute Sour Cream – Full-fat Greek yogurt works perfectly in place of sour cream without affecting texture.
- Adjust Sweetness – The lemon syrup adds extra sweetness; feel free to brush lightly if you prefer a less sweet muffin.
- Tall Muffin Tops – Space liners in every other cup or bake in two batches to get higher, domed tops.
- Zest Carefully – Use a microplane or paring knife to avoid the bitter white pith when zesting lemons.
