Tender & moist, jumbo bakery-style  lemon poppyseed muffins.

Combine dry ingredients and poppy seeds

Mix together granulated sugar and lemon zest.

Add butter to sugar mixture and  beat until creamy.

Add in eggs, one at a time.

Add in the milk. Stir until combined.

Add dry ingredients to wet ingredients.

Divide batter into 6 greased jumbo muffin tins.

Bake in 425°F oven for 5 minutes. Reduce heat to 375°F and bake another 20-25 minutes.

Poke holes in the muffins and drizzle with syrup, then glaze.

Swipe up for the recipe!