This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.

If you’ve been following us here for a while, you know that we both have a slight obsession with muffins. They are probably our most favorite breakfast pastry. We bake muffins every week, so we’re constantly experimenting with new flavors.

Several months ago, our friend got married. We were a part of the early morning wedding party setup, so we made these Lemon Poppyseed Muffins for everyone to eat for breakfast. They were completely gone by the end of the morning and everyone was asking us for the recipe.

These Lemon Poppyseed Muffins are dense, moist and not too sweet. You test the tang on lemon from the lemon zest and juice and get a slight crunch of a poppyseed. The vanilla glaze adds the perfect amount of sweetness on top.

These muffins are delightful and will be a crowd favorite at a weekend brunch or a slow morning with the roommates.

Want more delicious muffin recipes? Try some of our Pinterest-popular recipes:

Bakery-Style Lemon Poppyseed Muffins

Ingredient Snapshot:

Muffin Batter:

Flour
Baking Powder
Poppyseeds
Salt
Lemon Juice and Lemon Zest
Brown Sugar
Granulated Sugar
Milk
Sour Cream
Vanilla

Glaze:

Powdered Sugar
Milk
Vanilla

Direction Snapshot:

Preheat oven to 350°F. Add muffin or cupcake liners to your muffin pan
In a medium size bowl, mix flour, baking powder, salt, lemon zest and poppyseeds together.
In a large mixing bowl, whisk the remaining ingredients until combined. Add the flour mixture to it and mix until just combined.
Using a 1/4 measuring cup or cupcake scoop, place batter into each muffin tin.
Bake for 18-20 minutes. Remove from oven and let them cool completely before adding the glaze.
Dip the muffin top into the glaze and place on the cooling rack. Allow the glaze to harden for a few minutes.
Enjoy one or two with a hot cup of coffee.

Equipment You’ll Need for This Recipe:

Aspen mixing bowls

oxo muffin pan

shop now

Tips for Making the Best Lemon Poppyseed Muffins

Use Brown Sugar and Granulated Sugar: Normally we just add granulated sugar to our muffins, but for this recipe we added both granulated sugar and brown sugar. The brown sugar helps to add some more moisture to the muffins.
Add Sour Cream: Sour cream adds moisture and creates a denser texture.
Top with a Glaze: The vanilla glaze on top of these muffins adds a subtle sweetness to the muffins and compliments the tangy lemon flavor.

Why do you put sour cream in muffins?

Sour cream is our “secret weapon” to making the most delicious muffins. It adds moisture to the muffins, creates a denser texture and adds flavor to the muffins.

If you don’t have sour cream, you can substitute it for greek yogurt or skyrr yogurt. It will create a similar texture and taste.

Bakery-Style Lemon Poppyseed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mozie
Total Time: 30 minutes

Print Recipe

Description

These bakery-style lemon poppyseed muffins are perfect for a weekend breakfast with roommates, family and friends.

Ingredients

Scale

Lemon Muffins

2 cups flour

2 tsp baking powder

1 tbsp poppyseeds

1/4 tsp salt

zest of 1 large lemon or 2 small lemons

2 eggs

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup butter

1/4 cup milk

1/2 cup sour cream

1 tsp vanilla

juice of 1 lemon

Glaze:

1 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, add flour, baking powder, poppyseeds, salt and lemon zest. Whisk the dry mixture until all the ingredients are incorporated.
In a medium size bowl, mix eggs, sugar, butter, milk, and sour cream together. Then the juice of a lemon, whisk until combined.
Mix dry ingredients into the wet mixture.
To make the streusel, combine butter, flour, brown sugar, salt and lemon zest.
Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add streusel to the top of each muffin.
Bake on 350°F for 18-20 minutes.
To make the vanilla glaze, combine powdered sugar, milk and vanilla.
Remove the muffins from the oven and allow them to cool completely.
Once cooled, dip the muffin tops into the glaze and place on a wire cooling rack in case of dripping glaze. The glaze should harden into place after a few minutes.

Serve and eat with a hot cup of coffee or tea.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast/Brunch

Bakery-Style Lemon Poppyseed Muffins