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Bakery-Style Ultra Moist Lemon Poppy Seed Muffins with Zesty Lemon Drizzle

A close-up of a freshly baked lemon poppy seed muffin topped with thick white glaze and poppy seeds.
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You can bake bakery-style lemon poppy seed muffins that are incredibly moist and fluffy. This easy recipe uses fresh lemon zest and juice for a bright flavor, topped with a simple, tangy lemon glaze.

Ingredients

Scale
  • 1 1/4 cups granulated sugar
  • Zest of 2 large lemons
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup buttermilk (or milk mixed with 1/2 tsp vinegar)
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 Tablespoons poppy seeds
  • For the Glaze: 1 cup powdered sugar, 2-3 Tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and pale yellow. This step releases maximum lemon oil for strong flavor.
  3. Whisk the melted butter into the lemon sugar mixture until combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, sour cream (or yogurt), lemon juice, and vanilla extract until smooth.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Fold in the poppy seeds gently.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. For taller, bakery-style tops, fill them slightly higher.
  9. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the muffins cool, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more juice, a half teaspoon at a time, until you reach a thick but pourable consistency.
  12. Drizzle the lemon glaze over the cooled muffins before serving.

Notes

  • For an extra moist texture, ensure your eggs and buttermilk are at room temperature before mixing.
  • If you do not have buttermilk, add 1/2 teaspoon of white vinegar or lemon juice to 1/4 cup of regular milk and let it sit for 5 minutes before using.
  • These muffins freeze well. Store cooled, unglazed muffins in an airtight container for up to three months.

Nutrition

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