Ever get a craving for something and just cannot get it out of your head? That’s been me with lemon poppy seed muffins lately!
Grabbing a batch of bakery muffins at the grocery store whenever I’m craving one isn’t very convenient or feasible option when you live in a rural town like me. So, I made it my mission to find/create a recipe for bakery style jumbo lemon poppy seed muffins.
I tried a few recipes in the past, but was never satisfied. Baking with lemon and keeping the lemon flavor strong can be tricky. It can also be hard to keep muffins from being dry.
After testing a few recipes and making my own alterations and adjustments, I’m pretty darn happy with these muffins! I like to make jumbo sized muffins, but you can totally use a normal cupcake/muffin tin and just reduce the baking time a few minutes.
They also freeze well! I’m a single lady, so I can’t eat an entire batch myself before they are past their prime freshness. Once cooled, I keep a few fresh ones out and stick the rest in the freezer in an air tight container. Whenever I want one for breakfast, I’ll pull one the night before so it’s thawed and waiting for me in the morning.
Jumbo Lemon Poppy Seed Muffins
Homemade lemon poppy seed muffins like from the bakery that are moist and full of lemon flavor! Make roughly 8 jumbo muffins.
- 8 teaspoons unsalted butter softened
- 1 1/3 cups sugar
- 3 cups flour
- 1 Tablesoon baking powder
- 1/2 teaspoon salt
- 4 heaping teaspoons lemon zest (roughly two lemons)
- 2 eggs room temp.
- 1 cup sour cream
- 1/3 cup fresh lemon juice (roughly two lemons)
- 2 Tablespoons poppy seeds
Preheat oven to 400 degrees Fahrenheit. Line muffin tin with papers
Combine the butter, sugar, lemon zest, and vanilla extract with a mixer. On medium speed, beat roughly 3 minutes until light and fluffy. Add eggs one at a time and beat well after each.
In a separate bowl, sift together flour, baking powder, and salt.
In another separate bowl, whisk to combine sour cream and lemon juice.
With the mixer speed low, add 1/3 of the dry ingredients, then ½ the sour cream mixture, and continue alternating until all has been added. Do not over mix!
Fold the poppy seeds into the batter by hand, mixing just until evenly distributed.
Fill prepared jumbo muffin tins 2/3 full with batter. Sprinkle tops with coarse sugar.
Bake for roughly 20 minutes. Tops should be just lightly golden brown and a toothpick inserted in the middle comes out just about clean. Do not over bake. Let cool completely on a cooling rack before storing in an air tight container.
If baking in standard size tins and not jumbo sized, reduce baking time 4-6 minutes.
Here are a few other lemon-based baked goods we love: