Name: Bakery Style Lemon Poppy Seed Muffins (Small Batch)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup + 2 tbsp. All-Purpose Flour; 1 tbsp. Poppy Seeds; 1/2 tsp. Baking Soda; 1/2 tsp. Baking Powder; 1/2 tsp. Kosher Salt ((if using Diamond Crystal Kosher Salt / or 1/4 tsp. Sea Salt)); 1/2 cup Granulated Sugar; 2 tbsp. Lemon Zest; 1 Large Egg; 1/3 cup full-fat Sour Cream; 1/4 cup Buttermilk; 1/4 cup Neutral Oil (like Vegetable or Canola); 2 tbsp. Fresh Lemon Juice; 1 tsp. Vanilla Extract; 2 tbsp. Turbinado Sugar; 2 tbsp. All-Purpose Flour; 2 tbsp. Unsalted Butter (cold); 1/2 tsp. Lemon Zest; 3/4 cup Powdered Sugar ((Confectioner's Sugar)); 1 tbsp. Fresh Lemon Juice

These bakery-style lemon poppy seed muffins are super brunch-friendly and totally packed with bright, citrusy lemon flavor! They’re soft, fluffy, and so easy to make. This is a small batch recipe that makes six muffins, so it’s perfect for cozy weekends, brunch with friends, or a bright weekday morning bite.

These small batch muffins are packed with bright lemony flavor from plenty of lemon zest (and my secret tip), and that signature crunch from a tablespoon of poppy seeds. They’re also a little extra, because I’ve added a quick, buttery streusel that bakes into a golden topping … and a super easy lemon glaze to drizzle over the top. (If we’re going to make these, we’re going all in on them!) 😘 Both toppings are optional, but they’re also the brunch-party move that takes these from “really good muffins” to “omg where did you get these?!” They’re designed to make six tall muffins specifically in these liners. If you’re using standard paper liners, you’ll get about eight muffins total.

The best part? You can whip these up in about 30 minutes with pretty basic pantry ingredients. The batter comes together with no mixer required, and the muffins rise beautifully thanks to a few easy baking tricks: resting the batter, starting with a high oven temp, and using a tall scoop of batter in each muffin well. So whether you’re baking for a slow morning with coffee or prepping for a small brunch party with friends, this recipe hits that perfect small batch sweet spot with six lemon poppy seed muffins.

A lemon poppy seed muffin cut open and resting on a plate with more muffins in the background.

This recipe also marks the start of a new series we’re calling Glow-Up Recipes, where simple favorites get a super thoughtful, slightly elevated twist. We’re talking extra flavor, better texture, and those little upgrades that make everything feel more special (without adding stress to the process).

These lemon poppyseed muffins are exactly that, and I promise the two-part topping situation is worth it! The streusel adds an awesome sugary crunch to these muffins, and the quick lemon glaze on top adds a tangy, glossy finish (and a little extra lemon flavor boost) that’s hard to resist!

Ingredients

For the Muffins:

1 cup + 2 tbsp. (135 g) All-Purpose Flour
1 tbsp. Poppy Seeds
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Kosher Salt (I use Diamond Crystal) or 1/4 tsp. Sea Salt
1/2 cup Granulated Sugar
2 tbsp. Lemon Zest
1 Large Egg
1/3 cup Full-Fat Sour Cream
1/4 cup Buttermilk
1/4 cup Neutral Oil (like vegetable or canola)
2 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Extract

For the Struesel Topping:

2 tbsp. Turbinado Sugar or Brown Sugar
2 tbsp. All-Purpose Flour
2 tbsp. Cold Unsalted Butter
1/2 tsp. Lemon Zest

For the Lemon Glaze:

1/2 cup Confectioner’s (Powdered) Sugar
1 tbsp. Fresh Lemon Juice

A woman's hands holding a zester and zesting a lemon.

Ingredient Notes & FAQs

Lemon Zest: This is key to the lemon flavor. Use a microplane and zest only the yellow part of the lemons, avoiding the bitter white pith (we don’t want that bitter flavor in the muffins – just pure, beautiful lemon flavor.)
Poppy Seeds: Make sure your poppy seeds are fresh; they can go bad if left too long in the pantry. If you’ve had them for under six months, you should be good! (You can also use them in this Homemade Everything Bagel Seasoning.)
Sour Cream: Full-fat sour cream is best for the richest flavor and texture in these muffins. Full-fat, plain Greek yogurt is a good substitute if that’s what you have on hand – but you HAVE to use full-fat Greek yogurt if you’re making this swap. You can try to use a low fat sour cream if you’re adamant about it, but I haven’t personally tested it, so I can’t speak to the flavor and texture it brings to these muffins.
- Why use Sour Cream or Greek yogurt? Both add richness and moisture to the muffins without making them dense. The acidity also reacts with the baking soda for a lighter, fluffier crumb.
Oil: Neutral oils like vegetable or canola oil keep the crumb super moist without overpowering the lemon flavor. We use 1/4 cup in this recipe – and you can swap the oil for melted butter if you like; I just find that oil blends better into the batter, and has more consistent results.
Can I use Lemon Extract? Yes. You can add ⅛ teaspoon of lemon extract for a more intense lemon flavor, but it’s optional, and these are pretty lemony without it. 🙂
Do I need Muffin Liners? Yes. For this particular recipe, you’ll get six muffins in these specific liners. They’re tulip liners that are tall, and can hold more batter and streusel. If you’re working with standard paper liners, you’ll get about eight total muffins. You don’t necessarily need liners, but the recipe will make more cupcakes without them. To be safe, just grease your muffin pan with butter, oil, or baking spray before adding the batter if you aren’t using them.
Can I skip the Streusel? WHAT?! Just kidding – you can absolutely skip the streusel if you’re not feeling it. The muffins are super flavorful on their own, but the streusel adds a brunch-worthy flair and a little lemon sparkle on top. It’s quick to mix together, so we do highly recommend giving it a try!

Directions

Prep the oven. Preheat to 425°F (220°C). Line a muffin tin with six tall paper liners, eight standard paper liners, or lightly grease the wells.

Mix the dry ingredients. In a medium bowl, whisk together 1 cup + 2 tbsp. All-Purpose Flour, 1 tbsp. Poppy Seeds, 1/2 tsp. Baking Powder, 1/2 tsp. Baking Soda, and 1/4 tsp. Salt (or 1/2 tsp. if you’re using Diamond Crystal Kosher Salt).

A glass mixing bowl full of sugar and lemon zest.

A glass mixing bowl full of lemon poppy seed muffin batter.

Mix the wet ingredients. In a separate bowl, add 1/2 cup Granulated Sugar and 2 tbsp. Lemon Zest. Use your hands to massage the lemon zest into the sugar until well blended, and the sugar almost feels a little like damp sand. (This enhances the lemon flavor throughout the muffins!). Then add 1 Large Egg, 1/3 cup Full-Fat Sour Cream, 1/4 cup Buttermilk, 1/4 cup Neutral Oil (like Vegetable or Canola Oil), 3 tbsp. Fresh Lemon Juice, and 1 tsp. Vanilla Extract. Whisk until very smooth.

A large mixing bowl full of lemon poppy seed muffin batter and a small spatula.

Combine. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until combined – but don’t over mix. Set the batter aside while you make the streusel topping.

A small ceramic bowl full of streusel topping ingredients for muffins.

A small ceramic bowl full of streusel topping for muffins.

Make the Streusel Topping. In a small bowl, combine 2 tbsp. Turbinado Sugar, 2 tbsp. All-Purpose Flour, 2 tbsp. Unsalted Butter, 1/2 tsp. Lemon Zest, and a tiny pinch of Salt. Add the cubed butter and use your hands or a fork to mix until crumbly, like little pebbles. Set aside.

A six well muffin tin full of liners with lemon poppy seed muffin batter.

A six well muffin tin full of liners with lemon poppy seed muffin batter and streusel topping.

Portion and top. Divide batter between the prepared muffin wells. Sprinkle each with a generous spoonful of streusel topping.

Six lemon poppyseed muffins cooling on a wire rack.

Bake. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the heat to 350°F and continue baking for 10–12 minutes, or until the tops are golden brown and a toothpick comes out clean.

Make the Lemon Glaze. While the muffins are baking, make the glaze! In a small bowl, combine 3/4 cup Powdered Sugar and 1 tbsp. Fresh Lemon Juice. Stir until combined, then set aside.

Cool and enjoy. Let muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to finish cooling. Drizzle the lemon glaze over the tops of the muffins, then serve and enjoy!

Recipe Tips & Tricks

Blend the Lemon Zest with the Sugar: Zest your lemon directly over the sugar and rub them together with your fingertips. This releases the lemon oils and infuses the sugar with a ton of lemon flavor. This is a key step, so don’t skip it!
Don’t Over Mix the Batter: Once the dry ingredients are added, gently stir just until there are no dry streaks left. Over-mixing leads to dense muffins instead of the soft, fluffy bakery-style ones.
Let the Batter Rest (optional but awesome): If you have an extra 10–15 minutes, let the batter sit at room temperature before baking. This helps the flour hydrate and results in a taller, more tender muffin. (I have a really fun story about letting the batter rest for 45 minutes before baking my first trial of these muffins, but it involves a skink in my house [I had to save it], and that’s for another day.) 🙂
Use a Cookie Scoop for even portions – no guessing, no (or less) mess. I use the red one in this set – it holds 3 tablespoons, or 1.5 ounces. (The othr scoopers are great for smaller cookies!)
Glaze while Warm for Shine, or while Cool for a Thicker Layer: If you drizzle the lemon glaze over warm muffins, it soaks in a bit and gives a shiny finish. If you want a thicker glaze layer that sits on top, wait until the muffins are fully cooled.
Double the Recipe for a Dozen Muffins. No other changes needed—just double everything and you’re good to go.

A lemon poppy seed muffin with a bite taken out of it resting on a parchmetn paper with lemon slices and poppyseeds nearby.

Ways to Customize this Recipe

Amp up the Citrus: Add a tablespoon of orange zest or swap half the lemon juice with orange juice for a fun citrus blend.
Make them Mini: Use a mini muffin tin and bake for 8-10 minutes. They’re perfect for brunch buffets or baby showers.
Add Berries: Fold in a small handful of flour-coated fresh blueberries or raspberries for a fruit-forward twist.
Skip the Glaze: Dust with powdered sugar instead for a lightly sweet finish without the extra effort.

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, sign up for my weekly newsletter below! I send one newsletter each week – it’s packed with four small batch recipes, as well as a few tips and tricks for you.

How to Store + Reheat Leftovers

At Room Temp: These muffins are best enjoyed fresh, but leftovers will keep well in an airtight container at room temperature for up to 2 days.
In the Fridge: Let the muffins cool completely, then store muffins in an airtight container for up to 5 days. Warm slightly in the microwave before eating.
In the Freezer: Wrap each muffin tightly in plastic wrap, then pop them into a freezer zip-top bag or airtight container for up to 2 months. Thaw at room temp or microwave for 20–30 seconds.
- Streusel / Glaze Tip: If you’re freezing these muffins, glaze them after they thaw for the best texture and flavor. The streusel will already be baked onto them, and the texture may change a little once thawed, but it will still taste good!

More Small Batch Muffin Recipes

Our favorite Bakery Style Blueberry Muffins (Makes 6)
Fluffy Greek Yogurt Chocolate Chip Muffins (Makes 6)
NOT muffins, but really good Carrot Cake Cupcakes! (Makes 4)

This is one of those “how is this so simple and so good?” kind of recipes. These have become a small batch staple in my kitchen, and I hope they find a happy home in yours, too!Whether you go all in on the streusel or keep it classic, these are soft, citrusy, and absolutely brunch-glow-up certified. 💛 If you want to make more than six muffins, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you.

If you make these easy Lemon Poppy Seed Muffins and love them, please leave a comment and / or star rating below! You can also share them on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.

xx Sara