Bakery Style Jumbo Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are the ultimate lemon muffin recipe. These are a jumbo muffin recipe that is a lemon poppy seed flavored muffin.

Grab your jumbo muffin pan and let’s make these bakery-style lemon poppy seed muffins!

A sunny citrus-flavored muffin that is going to tickle your taste buds. Serve up for breakfast or even an afternoon snack.

We are the biggest fan of lemon. We love summer brewlemon blueberry muffins of course, cake, and the list goes on. If you are looking for lemon, trust us you are not alone.

We even have a lemon shrimp that is.

Why This Recipe Works

Bakery Style – Light, fluffy lemon poppy seed muffins are packed with citrus flavor. This is similar to a bakery muffin you would order.

Freezer Friendly – A freezer friendly muffin you can make and freeze for later. Thaw in the fridge or counter, then enjoy.

Simple Pantry Ingredients – Simple ingredients that you might have on hand already. No need for strange ingredients you have to go buy.

How Many Jumbo Muffins Does This Poppy Seed Muffin Recipe Make

This recipe makes 8 jumbo muffins. Now, if you want to make more poppy seed muffins, feel free to double the recipe.

Or you can use a regular muffin tin to make muffins and make extra. Just cook them for a shorter amount of time. We would start at 12 minutes and then check them.

How Do You Make

Dry Ingredients: To make these muffins you will start by mixing your wet ingredients in one bowl, and the dry ingredients in another bowl.

Wet Ingredients: Next work on your wet ingredients as directed in the recipe card. Once well mixed incorporate the dry into the wet until well mixed.

Bake: Then you will spoon batter into the jumbo muffin tin and bake until muffins are ready.

Keeping leftovers

Room temperature: You can store these poppy seed lemon muffins on the counter if you would. We tend to wrap them lightly in plastic wrap, we find it helps the muffins from becoming soggy.

If you want you are more than welcome to store in the fridge if you would like. It will extend the shelf life a few days if it is stored in the fridge.

How to Freeze: These homemade lemon muffins do freeze well. Just allow the muffins to fully cool on a cooling rack.

Once the muffins are fully cool you can transfer to a freezer bag or freezer-friendly container. Then store in the freezer for up to three months.

Then you can thaw on the counter or toss a muffin or two in the microwave to warm them up.

Expert Tips and Variations

• For a light and fluffy muffin you can sift the dry ingredients to help add a light texture to the muffins.
• Make sure to no overbake or it will dry out your muffins a lot.
• Feel free to double or triple the recipe. Just batch cook the muffins.

Practical notes

Is the muffin batter supposed to be thick?

This muffin batter is thick, so you will find that it scoops into the pan. It isn’t thin like some muffin recipes you might have made.

Can we make muffins without poppy seeds?

Absolutely! If you want to make just straight lemon muffins, skip adding in the poppy seeds, and bake according to the recipe card below!

Can we use a regular size muffin tin?

If you don’t have a jumbo muffin tin, you are welcome to use a regular size muffin tin. Or even a mini muffin tin. The thing is you will just bake your muffins for a shorter amount of time.

Craving More Sweet Recipes

• Frosted Frozen Limeade
• Buttermilk Waffles
• Air Fryer Baked Apples
• Funfetti Pancakes
• Chocolate Souffle

Ingredients

Makes 8 Jumbo Muffins

• 1 cup milk
• 2 eggs, room temperature
• ½ cup melted butter
• 1/4 cup lemon juice
• 2 tablespoons lemon zest
• ¾ cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons poppy seeds

Method

1. Start by preheating your oven to 350 degrees. Then line your jumbo muffin pan with liners and set aside.
2. In a bowl you will mix all your dry ingredients – flour, baking soda, baking powder and poppy seeds. Mix it up and then set aside.
3. In another bowl blend your milk, eggs, butter, lemon juice and zest, and sugar. Once well combined, slowly fold in the dry ingredients until well incorporated.
4. Pour your lemon poppy seed batter into your jumbo muffin tin, and bake for 20-22 minutes. Or until a toothpick can go into a muffin and come out clean. Do not overbake these lemon muffins or they will dry out.

Kitchen notes

Storage:

Store in an airtight container or sealed bag at room temperature. These muffins are great leftover. Freezer friendly: You can store the muffins in the freezer for up to 3 months. Then thaw on counter, or fridge overnight. Regular Sized Muffins: You can make regular sized muffins instead of jumbo. Just bake for around 15 minutes or until the muffins are cooked through.