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Bakery-Style Moist Lemon Poppy Seed Muffins with Zesty Glaze

A stack of three golden lemon poppy seed muffins topped with a thick lemon glaze and zest.
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Make bright, bakery-quality lemon poppy seed muffins at home. This easy recipe yields incredibly moist and fluffy muffins with a tangy lemon glaze, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup whole milk
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon zest (from 2 lemons)
  • 3 tablespoons fresh lemon juice
  • 1/4 cup butter, melted (for simple syrup)
  • 1/4 cup granulated sugar (for simple syrup)
  • 2 tablespoons fresh lemon juice (for simple syrup)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together the milk, yogurt, oil, eggs, lemon zest, and 3 tablespoons of lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine for a tender crumb.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the muffins bake, prepare the simple syrup: In a small saucepan, combine the melted butter, 1/4 cup sugar, and 2 tablespoons lemon juice. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
  8. Immediately after removing the muffins from the oven, brush the tops generously with the warm lemon simple syrup. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle the glaze over the cooled muffins.

Notes

  • For extra tall, bakery-style tops, fill the muffin cups nearly to the top and start baking at 400 degrees F for 5 minutes before reducing the temperature to 350 degrees F for the remaining bake time.
  • Using room temperature milk and yogurt helps the batter combine smoothly.
  • This recipe makes 12 moist, fluffy muffins.

Nutrition

Find it online: https://cookingbycarla.com/lemon-poppy-seed-muffins-recipe/