Name: Bakery-Style Lemon Poppy Seed Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 1/2 cups all-purpose flour; 3/4 cups granulated sugar; 1/4 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 tablespoon Poppy seeds; 1 1/4 cup Lemon Lifeway Kefir (room temperature); 1/2 cup full-fat milk (room temperature); 1/2 cup canola oil; 1 large egg (room temperature); 1 teaspoon pure vanilla extract; 2 tablespoons freshly squeezed lemon juice; 1 large lemon zest; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 2 tablespoon heavy cream

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There’s nothing better than a batch of homemade bakery-style lemon poppy seed muffins fresh out of the oven. These muffins have a bright citrus flavor, a satisfying crunch of poppy seeds, and a perfectly moist texture.

Whether you’re making them for a weekday breakfast or an afternoon snack, they’re a great way to enjoy the classic combination of lemon and poppy seeds.

The addition of Lemon Lifeway Kefir helps these muffins stay super moist; also, the acidity from the Kefir helps activate the baking soda and makes them fluffy and light.

Lifeway Kefir is a fermented milk drink similar to thin yogurt; it is high in protein, calcium, and Vitamin D. It has probiotics that support the digestive system and is up to 99% lactose-free.

This post is sponsored by Lifeway Kefir. Thank you for supporting the brands that make Sweet Fix Baker possible! All thoughts and opinions are my own.

Deep Dive – Poppy Seeds

Poppy seeds may be tiny, but they have a surprisingly rich history and plenty of interesting quirks! Used by ancient civilizations like the Egyptians and Romans in food and religious offerings, these little seeds have been around for thousands of years.

It takes nearly 2 million of them to make up just a pound, so when you’re sprinkling them into your muffin batter, you’re handling thousands at a time!

While they’re commonly seen in baked goods, different cultures take a more savory approach—Indian and Middle Eastern cuisines grind them into pastes to add texture and a nutty depth to sauces and curries.

Ingredients for these Lemon Poppy Seed Muffins

This recipe calls for simple ingredients, found in any grocery store. Each one plays a key role in making the best lemon poppy seed muffins.

All-purpose flour: The base of the muffins, providing structure
Granulated sugar: Adds sweetness and helps with browning
Baking soda & baking powder: Work together to help the muffins rise
Salt: Enhances flavor and balances the sweetness
Poppy seeds: Give the muffins a slight crunch and nutty flavor
Lemon Lifeway Kefir: Adds moisture and a slight tang
Milk (room temperature): Helps create tender muffins
Canola oil: Keeps the muffins soft and moist
Egg (room temperature): Binds everything together
Pure vanilla extract: Enhances the overall flavor
Freshly squeezed lemon juice & zest: Adds fresh lemon flavor
Powdered sugar: Creates a smooth, sweet glaze
Heavy cream: Helps create a rich, pourable consistency

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Want to adjust some things for these muffins? Try these swaps and add-ins:

Swap canola oil for olive oil or coconut oil for a slightly different flavor
Add blueberries for a fruity twist on classic lemon muffins
Replace poppy seeds with chia seeds for a similar crunch and added nutrition
For an even more lemon flavor, brush warm muffins with simple syrup made from lemon juice and sugar

How to make Lemon Poppy Seed Muffins? (with how-to photos)

Line the muffin liners in the muffin tins and set aside. Preheat oven to 400 F.

In a medium-sized bowl, mix flour, sugar, baking soda, baking powder, salt, and poppy seeds until very well combined.

In a separate small bowl, mix Kefir, milk, oil, egg, vanilla extract, lemon juice, and lemon zest.

Dry Ingredients Lemon Poppy Seed Muffins

Wet Ingredients Lemon Poppy Seed Muffins

Add your wet ingredients to your dry ingredients and mix by hand until just combined. You mustn’t over-mix your batter, or your muffins could turn out tough! You will have lumps in your batter, this is perfectly normal!

With an ice cream scoop, fill your muffin tins to 2/3 full (about 2 scoops). Bake for 5 minutes and reduce heat to 375 F; bake for an additional 17-20 min or until a toothpick inserted in the middle comes out clean

Let the muffins cool in the baking tins for 5 minutes, then transfer to a wire rack and let them cool completely.

Mix all of your glaze ingredients until no lumps are visible, and drizzle on top of cooled muffins

Tips and Tricks for making the perfect muffins

To have soft and fluffy muffins, there are a few things to consider before starting to make them:

Make sure your egg, milk, and Kefir are at room temperature. Take them out of the fridge 2 hours before using
Use the muffin mixing method: mix your wet and dry ingredients separately, then add your wet ingredients to your dry ingredients and mix by hand until JUST combined
Do not overmix your muffin batter, or you could end up with tough, doughy muffins. I would say this is the most common mistake! It’s ok if you have some lumps in your batter, as long as you don’t over mix!
Use an Ice cream scoop to spoon the batter into your tins and have evenly sized muffins. For my muffin tins, 2 scoops worked perfectly

Frequently Asked Questions

How should I store these muffins?

Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Can I make the batter ahead of time?

For the best results, bake the muffins right after mixing. However, you can prepare the dry and wet ingredients separately and combine them just before baking.

Can I freeze these muffins?

Yes! Wrap each muffin in plastic wrap or place them in a zippered plastic bag, then freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.