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–+ servings
Six lemon poppyseed muffins cooling on a wire rack.

Bakery Style Lemon Poppy Seed Muffins (Small Batch)

Sara
These small batch bakery-style lemon poppy seed muffins are perfectly golden, fluffy, and bursting with fresh lemon flavor. A quick and easy treat for any occasion!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 muffins
Calories 413 kcal

Ingredients
 
 

For the Muffins:

  • 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

For the Streusel Topping:

  • 2 tbsp. Turbinado Sugar
  • 2 tbsp. All-Purpose Flour
  • 2 tbsp. Unsalted Butter cold
  • 1/2 tsp. Lemon Zest

For the Lemon Glaze:

  • 3/4 cup Powdered Sugar (Confectioner's Sugar)
  • 1 tbsp. Fresh Lemon Juice

Instructions
 

  • Prep the oven. Preheat to 425°F (220°C). Line a muffin tin with six tall paper liners or lightly grease the wells. (If you are using standard paper liners, use eight liners.)
  • 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 Soda, 1/2 tsp. Baking Powder, and 1/2 tsp. Kosher Salt (or 1/4 tsp. if you’re using sea salt).
    A glass mixing bowl full of flour.
  • 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!). 
    A glass mixing bowl full of sugar and lemon zest.
  • 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), 2 tbsp. Fresh Lemon Juice, and 1 tsp. Vanilla Extract. Whisk until very smooth.
    A glass mixing bowl full of lemon poppy seed muffin batter.
  • 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 large mixing bowl full of lemon poppy seed muffin batter and a small spatula.
  • Make the Streusel Topping. In a small bowl, combine 2 tbsp. Turbinado Sugar, 2 tbsp. All-Purpose Flour, 2 tbsp. Unsalted Butter, and 1/2 tsp. Lemon ZestAdd the cubed butter and use your hands or a fork to mix until crumbly, like little pebbles. Set aside.
    A small ceramic bowl full of streusel topping for muffins.
  • Portion and top. Divide batter between the prepared muffin wells, then divide the streusel topping over the tops.
    A six well muffin tin full of liners with lemon poppy seed muffin batter and streusel topping.
  • 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.
    Six lemon poppyseed muffins cooling on a wire rack.

Notes

This recipe is designed to make six tall muffins in tall paper tulip liners. 
If you are using standard paper liners, the recipe makes about eight muffins.

Nutrition

Serving: 1muffinCalories: 413kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 47mgSodium: 422mgPotassium: 108mgFiber: 2gSugar: 38gVitamin A: 262IUVitamin C: 11mgCalcium: 102mgIron: 2mg
Keyword lemon poppy seed muffins, lemon poppyseed muffins, small batch lemon muffins
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