I love this recipe because it delivers classic lemon poppy seed flavor with a soft, moist crumb and beautifully domed tops. The batter resting time makes a noticeable difference in texture, and the combination of butter, oil, and sour cream keeps the muffins rich without being heavy. They’re great for breakfast, brunch, or an afternoon treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour 1 cup granulated sugar 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp poppy seeds 1/2 cup butter, melted 2 tbsp vegetable oil 2 large eggs, room temperature 1/4 cup sour cream, room temperature 2 tsp vanilla extract 1/4 tsp almond extract 2 tbsp lemon zest 1 tbsp lemon juice 1 cup milk, room temperature
Directions
I start by whisking together the flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl until evenly combined.
In a separate bowl, I mix the melted butter, oil, eggs, sour cream, vanilla extract, almond extract, lemon zest, lemon juice, and milk until smooth.
I gradually pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula just until combined. I cover the bowl and let the batter rest at room temperature for 1 hour, which helps create taller muffin tops.
When the resting time is almost done, I preheat the oven to 425°F and prepare a muffin tin with paper liners. I fill each liner to the brim using about 1/4 cup of batter, being careful not to deflate it.
I bake the muffins at 425°F for 8 minutes, then reduce the oven temperature to 350°F and continue baking for another 8 to 10 minutes until the tops are set. I let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool for another 15 to 20 minutes before enjoying.
Servings and Timing
This recipe makes about 12 muffins. Prep time takes around 1 hour and 15 minutes due to the resting period, baking takes about 20 minutes, and total time comes out to roughly 1 hour and 35 minutes.
Variations
I sometimes add a simple lemon glaze on top for extra sweetness. When I want a stronger citrus flavor, I add a little more lemon zest. I also like swapping the almond extract for extra vanilla when I want a more classic taste.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them briefly in the microwave or enjoy them at room temperature.
FAQs
Why do I need to rest the batter?
I find that resting allows the flour to hydrate fully, which results in taller, fluffier muffins.
Can I skip the almond extract?
I can, and the muffins still taste great. The almond extract just adds a subtle bakery-style note.
Can I freeze these muffins?
I freeze them often. I let them cool completely, wrap them well, and freeze for up to 2 months.
How do I know when the muffins are done?
I look for set tops and lightly golden edges, and a toothpick inserted in the center should come out clean.
Can I use lemon extract instead of fresh lemon?
I prefer fresh lemon zest and juice for the best flavor, but I can use a small amount of lemon extract if needed.
Conclusion
These easy lemon poppy seed muffins are a recipe I love baking when I want something fresh, comforting, and reliably delicious. The bright lemon flavor, soft crumb, and tall tops make them feel special every time. They’re a simple homemade treat that never disappoints.
These bakery-style lemon poppy seed muffins are soft, fluffy, and full of fresh citrus flavor. Perfect for breakfast, brunch, or a bright afternoon treat.
Author:Sarah
Prep Time:1 hour 15 minutes
Cook Time:20 minutes
Total Time:1 hour 35 minutes
Yield:12 muffins
Category:Breakfast, Baked Goods
Method:Oven-baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 ½ cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
½ cup butter, melted
2 tbsp vegetable oil
2 large eggs, room temperature
¼ cup sour cream, room temperature
2 tsp vanilla extract
¼ tsp almond extract
2 tbsp lemon zest
1 tbsp lemon juice
1 cup milk, room temperature
Instructions
Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
Wet Ingredients:
In a separate bowl, mix melted butter, oil, eggs, sour cream, vanilla extract, almond extract, lemon zest, lemon juice, and milk.
Combine:
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Rest Batter:
Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This helps create fluffy, tall muffins.
Preheat Oven:
Toward the end of the resting period, preheat oven to 425°F (220°C). Line 11 muffin cups (or 6, spaced out for taller muffins).
Scoop and Bake:
Fill each liner to the brim with about ¼ cup of batter. Bake at 425°F for 8 minutes, then reduce oven to 350°F and bake for another 8–10 minutes.
Cool and Serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack for 15–20 minutes. Sprinkle extra poppy seeds on top if desired.
Notes
For bakery-style tall muffin tops, rest the batter and bake using the high-to-low temperature method.
Muffins can be stored in an airtight container at room temp for 2 days or in the fridge for 5 days.
Freeze cooled muffins for up to 2 months. Thaw at room temperature or microwave briefly.
