Bakery Lemon and Poppy Seed Muffins are tender, cakey bakery-style muffins with crackly, sugary crunchy muffin tops. Vanilla and almond extracts, fresh lemon juice and lemon zest make these the best lemon poppy seed muffins on the planet.
If you follow along here on the blog, you know I’ve had lemons on the brain for quite some time now. I just can’t help it. When spring and summer finally arrives, I want all things lemon! Last week it was Lemon Poppy Seed Pancakes, and a few weeks before it was Lemon Cream Whipped Cream Filling. This week it’s all about these scrumptious Bakery Lemon and Poppy Seed Muffins.
When I bite into one of these tender, delicious muffins, I’m taken back a decade or two to a lovely little muffin shop in Greenville, South Carolina where we used to live. The muffin shop on Augusta Road was called The Muffin Ma’am. Cutest name ever. Best muffins ever. The shop was nestled in an uppity little shopping plaza alongside a children’s toy store, The Elephant’s Trunk.
Nearby was an upscale children’s clothing boutique named The Grey Goose. I remember shopping in that little plaza with my girlfriends. It was mostly window shopping mind you, but in my book that counts. And then we’d stroll to The Muffin Ma’am for a hot cup and a top-notch muffin. It was an experience, and nearly impossible to step inside those magical doors and not break into a full-blown cheery “Do You know the Muffin Man” hum.
This simple recipe comes together easily in one bowl. Combine the dry ingredients and sugar in a mixing bowl. Stir in the remaining wet ingredients and mix by hand until just combined.
Pour into muffin tins. Bake at 325° for 30-35 minutes until muffin crowns are crackly and just turning golden.
When I was experimenting in the kitchen with this recipe, I was aiming for that tender, cakey muffin, with the crackly, rounded tops and sugary crunch I fondly remember at The Muffin Ma’am. These Bakery Lemon and Poppy Seed Muffins with vanilla and almond extracts, also fresh lemon juice and lemon zest are just like those muffins…an experience.
The kind you bake easily on a lazy Saturday morning and savor with your favorite catalog and a hot cup. Hope you enjoy these scrumptious muffins!
Bakery Lemon and Poppy Seed Muffins
- 1 1/2 cups sifted flour
- 1 1/8 cups sugar
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 eggs beaten
- 3/4 cup milk
- 2/3 cup vegetable oil
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons fresh lemon zest
- Optional: 2 tablespoons white sparkling sugar
- Combine flour, sugar, salt, and baking powder in mixing bowl
- Mix well with fork.
- Stir in beaten egg, milk, oil, vanilla extract, almond extract, poppy seeds and lemon zest.
- Do not overmix.
- Distribute batter evenly into muffin tin.
- Optional: sprinkle muffin tops with white sparkling sugar.
- Bake at 325° for 30 - 35 minutes until muffin crowns are just turning golden and tops are crackly.
You may also like: Sweet Almond Glazed Lemon Poppy Seed Bread
Beautiful muffins! And they look so delicious!
Kristen @A Mind Full Mom says
The way you have described these bakery style muffins–I am convinced–Need to make these asap 🙂
Your pictures and description certainly catch hold of the reader! I can smell them baking now. They look so good! Allie, I am proud and happy for you that you figured out how to get them to be just like The Muffin Ma’am store’s! Yay!!!
Aunt Pinkie says
Look great! Love all things lemoney!
Ashley @ Big Flavors from a Tiny Kitchen says
These look so beautiful and fragrant – I swear I can smell them from here! I need to bake something for a birthday party on Saturday, and this may just be the thing to make!
Cynthia | what a girl eats says
I’m with you on lemons, I lovely on anything! I love the crunch that poppy seeds add to baked goods too!
Christy Smith says
Um….yum!! You took me back to the early days of raising my big kiddos and spending time in a shop like the one you described. The good life! Gotta try these muffins. Your lemon loaf is such a hit in our family that these little beauties are sure to be as well!
Shashi @ RunninSrilankan says
Oh Allie – I’ve been on a lemon kick too and I simply love the double shot of lemon in these gorgeously scrumptious muffins, my friend! I am in Athens (GA) today at what was once a little coffee house – called Jittery Joes and your tale of The Muffin Ma’am makes me wanna jump in my car and head North – wanna jump in your car and head South and meet me in Greenville at The Muffin Ma’am?
GiGi Eats says
LEMON POPPY SEED IS SOOOOOO DANG GOOD!! I could NOT get enough of those when I was younger! UGH YUMMMM!!!
Jessica @ A Kitchen Addiction says
Lemon poppy seed is one of my favorite flavors of muffins! I would love one with a cup of coffee!
Allie, these look sooo good! I think I might just have to make some this weekend! xoxo
Susie Mandel says
I loved the Muffin Ma’am. They used to come to our office downtown and sell their goods…ooh, so hard to resist!
Dear Allie, these lemon muffins are right up my alley! What a delightful Spring treat bursting with flavor. As you know, I love lemon desserts…this sounds perfect with a cup of tea. xoxo, Catherine
Anu - My Ginger Garlic Kitchen says
Lemon and poppy seeds go so well together. What an awesome and bright treat for eyes and mouth! I want them in my life! Happy weekend, Allie! 🙂 <3
Rachel @ Baked by Rachel says
The absolute perfect spring muffin!
Robin @ Simply Southern Baking says
These are one of my favorite muffins! The look so scrumptious! Already pinned. 🙂
Kathy @ Beyond the Chicken Coop says
Yum! I love that light sugary crust on the top. Lemon and poppy seed are one of my favorites. I could eat these for breakfast, snack, dessert…. all day long!
Taylor Kiser says
I love muffins! And with a lemon as a flavor for muffins makes me love it more.
[email protected] says
These look so moist and fluffy!! I love good soft muffins and these look so delicious!!
Patricia @ Grab a Plate says
I don’t know what it is about the combo of poppy seeds and lemons that makes me swoon! Your muffins sound so good and look scrumptious! Love the tops!
Karen Espalin says
We must be soul sisters…..LEMON!
Thanx for another great looking recipe
Have a great day,
It looks so tasty! I’ll try it in the evening. I meant to say, I’ll try to cook it, I am not sure about the result.
I just love muffin recipes that are quick, easy and delicious. I can’t wait to make them!
It’s fun taking a trip down memory lane with you, Allie!
I made the muffins last night, and have to say I was slightly disapointed. They were cakey and very heavy, but on the plus side, they tasted amazind. The almond didn’t bring anything to the table. Any idea why the were so heavy? Would appreciate feedback. Love your website.
Hi Sheila – thanks so much for the feedback. Not sure why yours were cakey and heavy.:( Sorry to hear that, as I know it’s disappointing after all the work. Any chance you may have over mixed them? Sometimes that can make them heavy. I like the almond myself, but every palate is different for sure. Many thanks for trying this recipe and dropping by.
I love anything baked with lemon too! And not only in summer. 🙂 This recipe is a keeper!
Tes petits muffins au citron et aux graines de pavot sont très appétissants,je suis très fan de ses saveurs, bisous Allie, belle journée
I just took these muffins out of the oven. They are scrumptious. You created the perfect lemon poppy seed muffin, moist and full of lemon flavor. I made them in mini bundt muffin pans. Sprayed them with oil, sprinkled Sparkling Sugar on top (which would be the bottom of the muffin) and baked for about 21-22 minutes. I turned them out onto racks at 9 minutes and they slipped out of the pans easily. It made 18 mini muffins. I would not skip the Sparkling sugar as it gives another depth of taste.
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Ohioren Aigbokhaevbo says
This looks delicious. Definitely going to try this out.
Thanks for sharing.
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Keira Ball says
Such a quick, easy and delicious recipe. Love it