Lemon Poppy Seed Muffin Top Cookies give you the best of both a cookie and a muffin top. Super soft, with that crisp and fluffy muffin top texture, these cookies are hard to resist!
Lemon Poppy Seed Muffin Top Cookies
These Lemon Poppy Seed Muffin Top Cookies are the best of both worlds. Half muffin, half cookies, these treats are a mashup you never knew you needed. The soft cookies have a similar texture to a muffin top, yet a crisp edge like a cookie.
Lemon poppy seed is a classic flavor combination — the sweet yet tart lemon pairs perfectly with the nutty and earthy flavors of the poppy seeds. The poppy seeds are more there for texture rather than taste but are present nonetheless.
These cookies stick with an all-natural lemon flavor thanks to the juice and zest of the flavor. Don't worry about the flavor lacking since there isn't any artificial flavoring in the batter. There is no need for any extra, as the natural lemon flavor is very strong on its own.
Looking for more citrus recipes? Try my Cranberry Orange Walnut Loaf or Lemon Crinkle Cookies.
Why You'll Love This Recipe
- Flavor Combination - The bright and zesty lemon is a classic pairing with poppy seeds.
- Mashup - The texture of the cookies is a mashup of both a soft cookie and a fluffy muffin top.
- Quick and Easy - The recipe is very simple and comes together very quickly.
Ingredients Needed For Lemon Poppy Seed Muffin Top Cookies
See below for all the details on what you'll need to make the full recipe.
- Lemons - Use both the zest and the juice.
- Poppy seeds - Completes the flavor combination.
- Brown sugar - Keeps the cookies moist.
- Butter - Allow the melted butter to come to room temperature before adding to other ingredients.
Directions For How To Make Lemon Poppy Seed Muffin Cookies
- Prepare.
Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Prepare lemon.
Zest the lemon using a Microplane. Then, juice the lemon into a bowl. Set to the side.
- Melt the butter.
Melt the butter in the microwave in a microwave-safe bowl. Set to the side to cool.
- Combine dry.
In a bowl, combine the flour, baking soda, baking powder, and salt. Set to the side.
- Combine wet.
In a large bowl, whisk together the sugars and the melted butter. Then, add in the eggs, lemon zest, lemon juice, and vanilla.
- Combine.
Whisk the dry ingredients into the wet ingredients until the mixture is smooth, and there are no more lumps.
- Fold in poppy seeds.
Use a rubber spatula to fold in the poppy seeds.
- Bake the cookies.
Use a cookie scoop to scoop the dough onto the prepared sheet of parchment. The dough will be loose. Bake the cookies in the oven for 11-12 minutes until the edges are firm.
- Cool and enjoy!
Let the cookies cool on the cookie sheet before moving to a cooling rack to finish cooling.
Serving Suggestions
These cookies are not just for dessert. Like a muffin top, these cookies are great for a morning sweet with tea or coffee. They are also great to snack on during the day or whenever you are craving something sweet.
Make Ahead and Storage
- Make Ahead: The lemon poppy seed muffin top cookies can be made 1-2 days ahead of time. Keep the cookies in an airtight container until ready to serve.
- To Store: Store the cookies in an airtight container. The cookies will last 2-3 days after baking.
- To Freeze: Freeze any extra cookies in a plastic bag or airtight container. The cookies will last 2-3 months in the freezer.
Tips and Variations
- Loose Dough - Don't worry about the cookie dough being rather loose. It has the consistency of a muffin rather than a typical cookies.
- Bake Time - These cookies have a soft texture, so the edges can burn quickly. Right when the edges are firm, the cookies should be done.
- Lemon Flavor - If you really want to up the lemon flavoring in the cookies, you can add 1 teaspoon of lemon extract to the batter.
Lemon Poppy Seed Muffin Top Cookie Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
- Prepare the lemon by juicing and zesting it. Place the zest and the juice in separate bowls and set to the side.
- Melt the butter in the microwave. Allow the butter to cool to room temperature.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Set to the side.
- In a large bowl, whisk together the brown sugar, granulated sugar, and cooled melted butter. Then, add in the eggs, lemon zest, lemon juice, and vanilla. Mix until combined.
- Fold the poppy seeds into the dough using a rubber spatula.
- Scoop the cookies onto the prepared cookie sheet, about 6 at a time.
- Bake the cookies in the oven for 11-12 minutes, until the edges are firm.
- Let the cookies cool slightly on the cookie sheet before moving to a cooling rack to continue cooling.
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