Bakery-Style Lemon Poppyseed Muffins
Don’t hit the bakery when you can make your own muffins just as easily! These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft. To get a big, rounded top, make sure you fill your tins all the way to the top, and use the baking tips outlined below.
According to the National Weather Service, it’s been the 9th coldest start to February in Wichita history. I’ve been wearing long underwear under my jeans on a daily basis – even while at home. I’m so over winter by now, I can’t even tell you.
So when the temperatures warmed up to the 50’s over the weekend, I couldn’t stop myself from breaking out the lemons.
After weeks of sub-zero windchills, temperatures in the 50’s seem like a heat wave – almost like spring!
And spring screams lemon to me. 😉
I’m also a sucker for breakfast muffins on the weekend, so the result here was obvious: my favorite bakery-style lemon poppyseed muffins. These also happen to be the Tall Boy’s favorite muffin, so it was a win-win around here for breakfast.
Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.
It’s like muffin magic!
- 3 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
- For the drizzle:
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice
- Adjust oven rack to lower-middle position and preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside. Mix flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- In the bowl of a stand mixer, beat sugar, butter, and lemon zest on medium speed until light and fluffy. Add eggs, one at a time, beating until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. DO NOT OVER MIX, or your muffins will turn out hard and tough.
- Divide batter evenly among muffin cups. Don't be afraid to fill them all the way to the top!
- Bake for 5 minutes at 425, and then lower oven temperature to 375. Bake another 15 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from tin to wire rack and allow to cool for 5 minutes. Meanwhile, combine powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.
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