Bakery-Style Lemon Poppy Seed Muffins with Lemon Glaze

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Bakery-Style Lemon Poppy Seed Muffins with Lemon Glaze

Bright, Zesty, and Perfectly Moist – These Muffins are a Sunshine-Filled Treat!

These Lemon Poppy Seed Muffins are irresistibly soft, bursting with real lemon flavor, and finished with a sweet, tangy glaze that makes them completely unforgettable. Whether you’re baking for brunch, a weekend treat, or a make-ahead snack, this easy muffin recipe delivers a bakery-worthy experience right from your kitchen.

They’re especially delicious paired with a hot cup of coffee or tea – and they freeze beautifully too!

Why You’ll Love This Recipe:

  • Easy to make with simple pantry staples
  • Packed with lemon flavor from fresh zest and juice
  • Moist and fluffy thanks to homemade buttermilk
  • Finished with a bright lemon glaze for the perfect zing

Ingredients

Muffins:

  • 1 cup (240 ml) whole milk
  • 2 tbsp (30 ml) freshly squeezed lemon juice
  • 4 large eggs
  • 3/4 cup (180 ml) vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup (200 g) white granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 2 tsp (10 g) baking soda
  • 2 tsp (8 g) baking powder
  • 1/4 tsp salt
  • Zest from 2 to 4 lemons (adjust to your preference)
  • 2 tbsp poppy seeds

Lemon Glaze:

  • 1 1/2 cups (190 g) confectioner’s sugar
  • 2 tbsp (30 ml) lemon juice
  • 1–2 tbsp (15–30 ml) milk (as needed, for consistency)
  • Zest from 1 lemon (optional, for extra brightness)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (177°C). Line your muffin tins with paper liners or generously grease them with baking spray. This recipe yields 12 jumbo muffins or 24 standard-size muffins.

2. Make the Buttermilk

In a measuring cup, combine the whole milk and lemon juice. Whisk together and let it sit for 5 to 6 minutes. It will curdle slightly – this homemade buttermilk is key to ultra-moist muffins.

3. Mix the Wet Ingredients

In a large mixing bowl, beat together the eggs, sugar, oil, and vanilla extract for about 2 to 3 minutes, until the mixture is smooth and light. Add the homemade buttermilk and whisk again until fully combined.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet mixture and stir gently until just combined. Do not overmix.

5. Add the Flavor

Fold in the lemon zest and poppy seeds, mixing gently until evenly distributed throughout the batter.

6. Fill and Bake

Spoon the batter into the muffin tins, filling each cavity about ¾ full.

  • For jumbo muffins, bake for 27 to 30 minutes
  • For standard muffins, bake for 22 to 25 minutes
    The muffins are done when the tops are golden and a toothpick inserted in the center comes out clean.

7. Cool and Glaze

Let the muffins cool on a wire rack. In the meantime, whisk together the powdered sugar, lemon juice, and milk (add milk slowly to adjust consistency) until smooth. The glaze should be pourable but not watery.

Use a pastry brush or spoon to drizzle the glaze over the cooled muffins. Garnish with extra lemon zest if desired.

Storing and Freezing

These muffins stay moist for several days when stored in an airtight container at room temperature. To freeze:

  • Cool the muffins completely
  • Wrap individually or store in a sealed container
  • Freeze for up to 2 months

To enjoy again, simply thaw at room temperature for 30 to 60 minutes.

Tips for Success:

  • Fresh lemon zest makes a huge difference in flavor – don’t skip it!
  • For extra tang, add a splash of lemon juice to the glaze just before brushing.
  • Avoid overmixing the batter to ensure soft, fluffy muffins.

Serve warm or cool – these lemon poppy seed muffins are a bright and beautiful way to start your day. Enjoy!

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