Description
Soft, fluffy bakery-style muffins bursting with fresh lemon flavor and the delightful crunch of poppy seeds. Perfect for breakfast, brunch, or an uplifting snack any time of day!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1–2 tbsp poppy seeds
- 2 tbsp fresh lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1/2 cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup powdered sugar (optional, for glaze)
- 2–3 tbsp fresh lemon juice (optional, for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, whisk together melted butter, eggs, milk, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- If desired, whisk powdered sugar with lemon juice to make a simple glaze and drizzle over cooled muffins.
Notes
- Top muffins with coarse sugar before baking for a bakery-style crunchy top.
- Swap lemons for oranges for an orange poppy seed version.
- Add a spoonful of lemon curd inside each muffin before baking for a delicious surprise filling.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg