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Lemon poppy seed muffin top cookies on a cookie sheet with slices of lemon.

Lemon Poppy Seed Muffin Top Cookie Recipe

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!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 sticks, 16 tablespoons, butter, melted and cooled to room temperature
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup brown sugar
  • ⅓ cup granulated sugar
  • 2 eggs
  • zest and juice of 1 lemon
  • 2 ½ teaspoons poppy seeds

Equipment

  • cookie sheet
  • mixing bowls
  • Measuring spoons
  • rubber spatula
  • whisk

Method
 

  1. Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
  2. Prepare the lemon by juicing and zesting it. Place the zest and the juice in separate bowls and set to the side.
  3. Melt the butter in the microwave. Allow the butter to cool to room temperature.
  4. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Set to the side.
  5. 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.
  6. Fold the poppy seeds into the dough using a rubber spatula.
  7. Scoop the cookies onto the prepared cookie sheet, about 6 at a time.
  8. Bake the cookies in the oven for 11-12 minutes, until the edges are firm.
  9. Let the cookies cool slightly on the cookie sheet before moving to a cooling rack to continue cooling.