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Lemon Poppy Seed Muffins Recipe – Easy Fluffy Bake with Crisp Sugar Crust

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These bakery-style lemon poppy seed muffins are light, fluffy, and bursting with bright lemon flavor. A crisp sugar crust tops each muffin for irresistible crunch, making them perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 large lemons, zest and juice (about 1/4 cup juice)
  • 1/2 cup unsalted butter, melted and slightly cooled (115g)
  • 1/2 cup buttermilk (120ml)
  • 1/2 cup Greek yogurt (120g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (optional)
  • 2 tablespoons granulated sugar (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. Zest 2 lemons directly over the dry mix, then juice them to get about 1/4 cup juice.
  4. In a medium bowl, whisk together melted butter, buttermilk, Greek yogurt, eggs, vanilla extract, lemon extract (if using), and lemon juice until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Divide batter evenly among the 12 muffin cups, filling almost to the top.
  7. Sprinkle about 1/2 teaspoon granulated sugar over each muffin for the crisp sugar crust.
  8. Bake at 400°F for 8 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 10–12 minutes, until tops are golden and a toothpick comes out mostly clean.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. The lemon flavor intensifies after a few hours.

Notes

Use room temperature ingredients for best texture. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use coconut oil, coconut yogurt, and almond milk with vinegar. Do not overmix the batter—lumps are okay. Muffins freeze well; add sugar topping just before baking if making ahead. For extra crunch, use coarse sugar for the topping.

Nutrition

Keywords: lemon poppy seed muffins, bakery-style muffins, easy muffin recipe, breakfast, brunch, lemon dessert, sugar crust, homemade muffins

Find it online: https://blipflavor.com/lemon-poppy-seed-muffins-recipe-easy-fluffy-bake-with-crisp-sugar-crust/