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Bakery-Style Moist Lemon Poppy Seed Muffins with Zesty Glaze

Close-up of a moist lemon poppy seed muffin cut in half, showing the texture and poppy seeds, topped with lemon glaze.
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Bake bakery-style lemon poppy seed muffins that are incredibly moist and fluffy. This recipe delivers bright citrus flavor and tall tops, finished with a simple lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together the melted butter, milk, yogurt (or sour cream), eggs, lemon zest, lemon juice, and vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  5. Fill the muffin cups about 3/4 full. For taller, bakery-style tops, fill the cups nearly to the brim.
  6. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
  7. Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if the glaze is too thick.
  10. Once the muffins are completely cool, drizzle the lemon glaze over the tops. Allow the glaze to set before serving.

Notes

  • For the tallest muffin tops, ensure your wet ingredients (especially eggs and yogurt) are at room temperature before mixing.
  • Use fresh lemon zest and juice for the brightest citrus flavor; this is key to a bakery-style taste.
  • If you prefer a streusel topping instead of a glaze, combine 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, and a pinch of cinnamon, then sprinkle over the batter before baking.

Nutrition

Find it online: https://completelyyummy.com/lemon-poppy-seed-muffins-recipe-moist-bakery-style/