Bakery Style Lemon Poppy Seed Muffins Recipe

This sweet and simple lemon glaze makes these Lemon Poppy Seed Muffins quick, easy, and delicious without a bakery! Expect bakery-style muffins with tall, fluffy tops and citrus perfection. 

– 2 cup all purpose flour – ½ cup unsalted butter cubes  – ¾ cup granulated white sugar – 2 large egg – ¼ teaspoon salt – ½ teaspoon baking soda – 2 tablespoon poppy seed – 1 teaspoon vanilla extract – 1 cup plain unsweetened yogurt – Juice and lemon zest from 1 large lemon



Line a 12-cup muffin pan with high-quality paper liners and preheat oven to 400 F for uniform muffins. I prefer liners, but you can grease muffin cups with oil in a good quality nonstick pan.

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Rub sugar and lemon zest in a separate bowl until fragrant and juicy. Hand-whip or electric mixer on low-medium speed 2 minutes with softened butter cubes.

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Slowly add eggs, vanilla, and yoghurt. Combine dry and wet ingredients with a spatula until just mixed.

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Almost fill muffin tins and bake for 18–20 minutes in preheated oven until golden brown. A muffin's centre toothpick should come out clean when done. 

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Confectioners' sugar and lemon juice should be thickened while the muffins bake. Glaze soft muffins after cooling. 

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