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.

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.

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!

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.

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.

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.

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!

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 1 1/2 cups plain low-fat yogurt
  • For the drizzle:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice

Instructions

  1. 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.
  2. 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.
  3. Divide batter evenly among muffin cups. Don't be afraid to fill them all the way to the top!
  4. 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.
  5. 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.

recipe from Cook's Illustrated, baking tips from Sally's Baking Addiction

http://kitchenmeetsgirl.com/lemon-poppyseed-muffins/

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Don't stop here! Check out this other yummy stuff...








Comments

  1. I have never really had Lemon & Poppyseed’s together and I need to give it a go, been seeing it every where lately! Muffins with a glaze are the best kind of muffins ;)

  2. YUM Ashley! My favorite! Looks delicious – and gorgeous photos (as always!)

  3. It’s supposed to get up to 50 today and I’m so excited! It’s been too cold for way too long! Love how bright and springy these muffins are!

  4. Bonnie O'Hara says:

    I have always wondered what temperature do you use and can you use a convection oven?
    If you can use a convection oven how do you know what recipe is ok.
    Because I never see this mentioned.
    Is this something that is a NO! NO!

  5. I’m SO in love. And OMG long underwear. Move here! :)

  6. I am so with you on being over winter! Though it’s supposed to be 40 degrees today and I feel like busting out shorts and a T-shirt–sure beats wearing my duffle coat in my office because it is so cold. These muffins look gorgeous! Lemons always make me happier :)

  7. Great tips on the muffin tops! I am going to have to try that the next time I make muffins!

  8. These are some of the prettiest muffins Ashley! I’m so ready for spring too – I’ve been breaking out the lemon! Yum!

  9. Gorgeous! I so love lemon and yes, it totally reminds me that Spring is on it’s way…or HERE, if you live in California :) Pinned!

  10. When can I come over for breakfast?! These are BEAUTIFUL!!

  11. I just love lemon poppyseed muffins!! I CANNOT wait to try these :) Thanks for the recipe. PS your pictures are lovely!

  12. You have nutmeg in the recipe instructions but not in the ingredients list. Does it go in or not and how much? :)

  13. You nutmeg in the recipe directions but not in the ingredience list. Does it go in or not and how much? :)

Speak Your Mind

*

CommentLuv badge