Bakery-Style Lemon Poppyseed Muffins
Don’t hit the bakery when you can make your own muffins just as easily! These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft. To get a big, rounded top, make sure you fill your tins all the way to the top, and use the baking tips outlined below.
According to the National Weather Service, it’s been the 9th coldest start to February in Wichita history. I’ve been wearing long underwear under my jeans on a daily basis – even while at home. I’m so over winter by now, I can’t even tell you.
So when the temperatures warmed up to the 50’s over the weekend, I couldn’t stop myself from breaking out the lemons.
After weeks of sub-zero windchills, temperatures in the 50’s seem like a heat wave – almost like spring!
And spring screams lemon to me. 😉
I’m also a sucker for breakfast muffins on the weekend, so the result here was obvious: my favorite bakery-style lemon poppyseed muffins. These also happen to be the Tall Boy’s favorite muffin, so it was a win-win around here for breakfast.
Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.
It’s like muffin magic!
- 3 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
- For the drizzle:
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
- Adjust oven rack to lower-middle position and preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside. Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- In the bowl of a stand mixer, beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, beating until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. DO NOT OVER MIX, or your muffins will turn out hard and tough.
- Divide batter evenly among muffin cups. Don't be afraid to fill them all the way to the top!
- Bake for 5 minutes at 425, and then lower oven temperature to 375. Bake another 15 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from tin to wire rack and allow to cool for 5 minutes. Meanwhile, combine powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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I have never really had Lemon & Poppyseed’s together and I need to give it a go, been seeing it every where lately! Muffins with a glaze are the best kind of muffins 😉
YUM Ashley! My favorite! Looks delicious – and gorgeous photos (as always!)
Thanks, Martha! You’re too sweet!
It’s supposed to get up to 50 today and I’m so excited! It’s been too cold for way too long! Love how bright and springy these muffins are!
I’m totally ready for spring! We were in the 50’s yesterday and it felt like a heat wave! 🙂
I have always wondered what temperature do you use and can you use a convection oven?
If you can use a convection oven how do you know what recipe is ok.
Because I never see this mentioned.
Is this something that is a NO! NO!
you can use a convection oven for anything, just bake 15 degrees lower and for a shorter period of time.
25 degrees lower, sorry
I’m SO in love. And OMG long underwear. Move here! 🙂
I am so with you on being over winter! Though it’s supposed to be 40 degrees today and I feel like busting out shorts and a T-shirt–sure beats wearing my duffle coat in my office because it is so cold. These muffins look gorgeous! Lemons always make me happier 🙂
Great tips on the muffin tops! I am going to have to try that the next time I make muffins!
These are some of the prettiest muffins Ashley! I’m so ready for spring too – I’ve been breaking out the lemon! Yum!
Gorgeous! I so love lemon and yes, it totally reminds me that Spring is on it’s way…or HERE, if you live in California 🙂 Pinned!
When can I come over for breakfast?! These are BEAUTIFUL!!
I just love lemon poppyseed muffins!! I CANNOT wait to try these 🙂 Thanks for the recipe. PS your pictures are lovely!
You have nutmeg in the recipe instructions but not in the ingredients list. Does it go in or not and how much? 🙂
So sorry, that’s a typo! No nutmeg!
Where does it say nutmeg?
You nutmeg in the recipe directions but not in the ingredience list. Does it go in or not and how much? 🙂
I prepare muffins most every week for our Church hospitality table so I’m always looking for a yummy muffin recipe. Lemon anything is a favorite of mine so I’m giving this recipe a try as I post this comment. I didn’t have any fresh lemons and only a teaspoon of dried peel in the pantry so I had to tweak the recipe using a combination of lemon and lime zest. I added a the juice of the lime to help reconstitute the dried lemon peel. Because I REALLY love citrus flavors, I added 1 tsp. lemon extract to up the lemon flavor. Vanilla enhances everything so 1/2 tsp. went into the batter. Buttermilk was my substitute for the yogurt since I haven’t made yogurt this week. The batter was delish (I licked the beaters :}) and my kitchen smells divine. While I’m a dedicated CI fan–I’ve had my subscription for 12 years now–I’m not sold on all their recipes. Glad when someone else has tested one of their recipes and given it a good rating. Thanks from south Georgia.
Hi Ashley I came over from Pinterest. Just made a lovely batch of these after a loooong 12 hour nightshift, smelling delicious and waiting to meet the family with their yummy goodness!
Oh, so glad you liked them!!
Hi! I couldn’t seem to find a good recipe for lemon poppyseed muffins and I chose your site because you had the best picture! I’m not sure if I did something wrong when mixing/adding ingredients, but my batter came out really thick, like the consistency of biscuit dough…I even added lemon juice to this recipe for the flavor and it didn’t thin it at all. They baked looking more like biscuits than muffins, but they smell great! I guess the true test will be the taste! I’m a baker by profession and am always looking for good recipe’s to make at home when I’m not at the restaurant!
I’m not sure if its me or the recipe but the batter was so thick that not all of the dry ingredients were mixed in. I ended up adding another 1/2 cup yogurt AND 1/2 cup milk to get the batter to muffin consistency.
Yes the batter is very thick, but it turns out wonderful anyway. Next time, don’t worry about it.
Let me first say that I am no novice baker, I have been baking for many many years and I thought I might try a new lemon poppy seed recipe. I should have saved my ingredients, as lovely as those pictures are that is not what you’ll end up with and I followed the recipe to the letter. The batter is thick and tough even if you mix it as told. The muffins burn with the instructed baking time – I even took mine out at 12 minutes! And the lemon to sugar ratio is WAY off. If your looking for the prefect lemon poppy seed muffin keep looking, this isn’t it.
I too made these and the batter was VERY thick and tough not the right combo of flour to liquid ratio. I’m pretty sure it should have been 2 cups flour. I should have known better, I had to add more sour cream and lemon juice + a splash of milk to make it muffin batter consistancy and in doing so the muffins were heavy and tough as a result of over mixing – Here is a similar recipe with much better results
https://www.twopeasandtheirpod.com/lemon-poppy-seed-muffins/
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I searched for a lemon poppy seed muffin recipe and found your site. Your pictures of food are absolutely beautiful!
how much does this recipe yield?
Melanie, Jeanine, et all…..
I’m not sure why the troubles. This is a very well published recipe by Pam Anderson (Pg 287…The Perfect Recipe) who created it while employed by Cook’s Illustrated and they have published it in all their major baking books. I can’t imagine CI publishing any sub par recipes.
The only thing I can deduce is 1: the flour was not measured properly (should not be more than 4.5 oz per cup). Spooned and level into a DRY measuring cup if you don’t have a scale.
and 2: When adding refrigerator cold yogurt, it will cool the batter a lot and harden the butter, explaining the thick batter’s consistency.
These muffins were awesome! They disappeared as fast as my scones, which was 20 min. Thanks for an amazing recipe!
P.S. Your pictures look completely professional.
Would not recommend this recipe! The texture is wonderful, but they are flavor-less. I was craving lemon poppyseed anything, usually make a standard muffin recipe and add poppyseeds, lemon zest, and juice, but decided to give this recipe a go. I’m always wary when a muffin recipe calls for any kind of frosting, glaze, or sauce; it’s like a cover up for a mediocre muffin. Also, yogurt’s usually great in muffins, but I think in this case it just covers up the nice tangy citrus.