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Close up image of bakery style lemon poppyseed muffins.

Bakery Style Lemon Poppyseed Muffins

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4.5 from 2 reviews


Easy, moist and lemony Bakery Style Lemon Poppyseed Muffins are jumbo muffins with a glaze drizzled inside poked holes and another glaze on top for the perfect breakfast treat!


2 2/3 cups all-purpose flour

1 and 1/2 tsp. baking powder

1 tsp. salt

1/4 cup poppyseeds

1 and 1/4 cups granulated sugar

2 tbsp. fresh lemon zest

1 cup butter, softened at room temperature

1 and 1/2 tsp. vanilla

3 large eggs

1/3 cup milk


1/4 cup freshly squeezed lemon juice

1/4 cup granulated sugar


Juice from 1/2 lemon

2 to 4 tbsp. powdered sugar


  1. In a large mixing bowl, combine all-purpose flour, baking powder and salt. Stir in poppy seeds.
  2. In a separate bowl or bowl from a stand mixer, combine granulated sugar and lemon zest. With clean hands, rub the lemon zest into the sugar. This will increase the lemon flavour in the muffins.
  3. Add in the butter and beat well until creamy.
  4. Add in vanilla and mix until combined.
  5. Beat in eggs, one at time mixing well after each addition.
  6. Add in milk and mix well.
  7. Gradually add in dry ingredients and stir just until combined.
  8. Divide batter among 6 greased jumbo muffin pans.
  9. Bake in 425°F oven for 5 minutes. Reduce temperature to 375°F (do not open the oven door) and bake for an additional 20 to 25 minutes.
  10. While muffins are baking prepare the syrup by combining lemon juice and sugar in a small saucepan. Bring to a boil, then reduce heat. Stir constantly until sugar is dissolved. Set aside.
  11. On the kitchen counter, place a sheet of parchment paper under a wire cooling rack. Remove muffins from tins and place on wire cooling rack.
  12. Using a toothpick or skewer, poke holes in muffin tops (10-15). Drizzle with glaze.
  13. Turn the muffins upside down and drizzle remaining glaze over the bottom.
  14. Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring to mix well. Drizzle on top of muffins. Placing the glaze in a small zippered bag, then snipping the corner can make it easy. Alternatively, scoop it up with a teaspoon and drizzle over the muffins.


Storage Instructions:

Store cooled muffins in an airtight container at room temperature for 3 to 5 days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 771
  • Sugar: 56.9 g
  • Sodium: 439.9 mg
  • Fat: 36 g
  • Saturated Fat: 20.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 103.8 g
  • Fiber: 3 g
  • Protein: 10.8 g
  • Cholesterol: 174.6 mg