• Skip to main content
  • Skip to primary sidebar

Kitchen Meets Girl logo

  • home
  • about
    • work with me
  • recipes
    • Breakfast and Breads
      • Eggs
      • Everyday
      • Muffins and Baking
      • Pancakes and Waffles
      • Yeast Breads and Other Breads
    • Dinner
      • Fish and Seafood
      • Meat and Chicken
      • Pizzas, Pastas and Sauces
      • Soups and Salads
      • Quick and Easy
    • Desserts
      • Brownies and Bars
      • Cakes and Cupcakes
      • Cookies
      • Sweet Stuff
    • For the Slow Cooker
    • Healthier Options
    • Sides, Apps and Snacks
  • Home Meets Girl
    • Home Meets Girl
  • Cookbooks

February 17, 2014

Bakery-Style Lemon Poppyseed Muffins

36

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
 
Print
Ingredients
  • 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
Method
  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.
Notes
recipe from Cook's Illustrated, baking tips from Sally's Baking Addiction
3.5.3251

42 Comments

  1. Elizabeth @ Confessions of a Baking Queen
    Elizabeth @ Confessions of a Baking Queen on February 18, 2014 at 12:35 am

    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 😉

    Reply
  2. Martha @ A Family Feast
    Martha @ A Family Feast on February 18, 2014 at 7:13 am

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

    Reply
    • Ashley
      Ashley on February 18, 2014 at 4:00 pm

      Thanks, Martha! You’re too sweet!

      Reply
  3. Jessica @ A Kitchen Addiction
    Jessica @ A Kitchen Addiction on February 18, 2014 at 1:47 pm

    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!

    Reply
    • Ashley
      Ashley on February 18, 2014 at 4:01 pm

      I’m totally ready for spring! We were in the 50’s yesterday and it felt like a heat wave! 🙂

      Reply
  4. Bonnie O'Hara
    Bonnie O'Hara on February 18, 2014 at 4:10 pm

    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!

    Reply
    • Nancy Long
      Nancy Long on March 17, 2014 at 12:09 pm

      you can use a convection oven for anything, just bake 15 degrees lower and for a shorter period of time.

      Reply
      • Nancy Long
        Nancy Long on March 17, 2014 at 12:10 pm

        25 degrees lower, sorry

        Reply
  5. Dorothy @ Crazy for Crust
    Dorothy @ Crazy for Crust on February 18, 2014 at 9:50 pm

    I’m SO in love. And OMG long underwear. Move here! 🙂

    Reply
  6. Amy | Club Narwhal
    Amy | Club Narwhal on February 19, 2014 at 8:41 am

    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 🙂

    Reply
  7. Chandra@The Plaid & Paisley Kitchen
    Chandra@The Plaid & Paisley Kitchen on February 19, 2014 at 8:54 pm

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

    Reply
  8. Lindsay @ Life, Love and Sugar
    Lindsay @ Life, Love and Sugar on February 20, 2014 at 4:27 pm

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

    Reply
  9. Trish - Mom On Timeout
    Trish - Mom On Timeout on February 22, 2014 at 9:00 am

    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!

    Reply
  10. Hayley @ The Domestic Rebel
    Hayley @ The Domestic Rebel on February 27, 2014 at 5:25 pm

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

    Reply
  11. Kathleen
    Kathleen on February 28, 2014 at 4:31 pm

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

    Reply
  12. Monica
    Monica on March 13, 2014 at 2:13 pm

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

    Reply
    • Ashley
      Ashley on March 13, 2014 at 3:34 pm

      So sorry, that’s a typo! No nutmeg!

      Reply
    • Raney
      Raney on June 25, 2015 at 3:21 pm

      Where does it say nutmeg?

      Reply
  13. Monica
    Monica on March 13, 2014 at 2:15 pm

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

    Reply
  14. Denise
    Denise on May 10, 2014 at 11:52 am

    I prepare muffins most every week for our Church hospitality table so I’m always looking for a yummy muffin recipe. Lemon anything is a favorite of mine so I’m giving this recipe a try as I post this comment. I didn’t have any fresh lemons and only a teaspoon of dried peel in the pantry so I had to tweak the recipe using a combination of lemon and lime zest. I added a the juice of the lime to help reconstitute the dried lemon peel. Because I REALLY love citrus flavors, I added 1 tsp. lemon extract to up the lemon flavor. Vanilla enhances everything so 1/2 tsp. went into the batter. Buttermilk was my substitute for the yogurt since I haven’t made yogurt this week. The batter was delish (I licked the beaters :}) and my kitchen smells divine. While I’m a dedicated CI fan–I’ve had my subscription for 12 years now–I’m not sold on all their recipes. Glad when someone else has tested one of their recipes and given it a good rating. Thanks from south Georgia.

    Reply
  15. Liza Wild
    Liza Wild on May 26, 2014 at 7:38 am

    Hi Ashley I came over from Pinterest. Just made a lovely batch of these after a loooong 12 hour nightshift, smelling delicious and waiting to meet the family with their yummy goodness!

    Reply
    • Ashley
      Ashley on May 26, 2014 at 7:15 pm

      Oh, so glad you liked them!!

      Reply
  16. Dawn
    Dawn on June 22, 2014 at 2:03 pm

    Hi! I couldn’t seem to find a good recipe for lemon poppyseed muffins and I chose your site because you had the best picture! I’m not sure if I did something wrong when mixing/adding ingredients, but my batter came out really thick, like the consistency of biscuit dough…I even added lemon juice to this recipe for the flavor and it didn’t thin it at all. They baked looking more like biscuits than muffins, but they smell great! I guess the true test will be the taste! I’m a baker by profession and am always looking for good recipe’s to make at home when I’m not at the restaurant!

    Reply
  17. Melissa
    Melissa on June 24, 2014 at 10:32 pm

    I’m not sure if its me or the recipe but the batter was so thick that not all of the dry ingredients were mixed in. I ended up adding another 1/2 cup yogurt AND 1/2 cup milk to get the batter to muffin consistency.

    Reply
    • Raney
      Raney on June 25, 2015 at 3:16 pm

      Yes the batter is very thick, but it turns out wonderful anyway. Next time, don’t worry about it.

      Reply
  18. Melanie
    Melanie on July 23, 2014 at 9:19 am

    Let me first say that I am no novice baker, I have been baking for many many years and I thought I might try a new lemon poppy seed recipe. I should have saved my ingredients, as lovely as those pictures are that is not what you’ll end up with and I followed the recipe to the letter. The batter is thick and tough even if you mix it as told. The muffins burn with the instructed baking time – I even took mine out at 12 minutes! And the lemon to sugar ratio is WAY off. If your looking for the prefect lemon poppy seed muffin keep looking, this isn’t it.

    Reply
    • Jeanine Starkenberg
      Jeanine Starkenberg on October 21, 2014 at 11:28 pm

      I too made these and the batter was VERY thick and tough not the right combo of flour to liquid ratio. I’m pretty sure it should have been 2 cups flour. I should have known better, I had to add more sour cream and lemon juice + a splash of milk to make it muffin batter consistancy and in doing so the muffins were heavy and tough as a result of over mixing – Here is a similar recipe with much better results

      https://www.twopeasandtheirpod.com/lemon-poppy-seed-muffins/

      Reply
  19. gold's gym size guide
    gold's gym size guide on July 27, 2014 at 2:23 am

    Various types of clothes are being used by the
    men and women all over the world and that is why every man and woman must have
    a better idea about various types of clothes which they can make use of in their everyday life.
    an experience that opens your eyes, softens your heart, and quiets you a little bit.

    Make sure you stand, lie or sit still whilst you are doing pelvic floor exercises.
    gold’s gym size guide recently posted..gold’s gym size guideMy Profile

    Reply
  20. Carisa Smith
    Carisa Smith on August 30, 2014 at 3:54 pm

    I searched for a lemon poppy seed muffin recipe and found your site. Your pictures of food are absolutely beautiful!

    Reply
  21. kat
    kat on April 14, 2015 at 9:58 pm

    how much does this recipe yield?

    Reply
  22. dolores
    dolores on May 6, 2015 at 10:25 am

    Melanie, Jeanine, et all…..

    I’m not sure why the troubles. This is a very well published recipe by Pam Anderson (Pg 287…The Perfect Recipe) who created it while employed by Cook’s Illustrated and they have published it in all their major baking books. I can’t imagine CI publishing any sub par recipes.

    The only thing I can deduce is 1: the flour was not measured properly (should not be more than 4.5 oz per cup). Spooned and level into a DRY measuring cup if you don’t have a scale.

    and 2: When adding refrigerator cold yogurt, it will cool the batter a lot and harden the butter, explaining the thick batter’s consistency.

    Reply
  23. Raney
    Raney on June 25, 2015 at 3:19 pm

    These muffins were awesome! They disappeared as fast as my scones, which was 20 min. Thanks for an amazing recipe!
    P.S. Your pictures look completely professional.

    Reply
  24. Iliana
    Iliana on January 22, 2016 at 3:09 am

    Would not recommend this recipe! The texture is wonderful, but they are flavor-less. I was craving lemon poppyseed anything, usually make a standard muffin recipe and add poppyseeds, lemon zest, and juice, but decided to give this recipe a go. I’m always wary when a muffin recipe calls for any kind of frosting, glaze, or sauce; it’s like a cover up for a mediocre muffin. Also, yogurt’s usually great in muffins, but I think in this case it just covers up the nice tangy citrus.

    Reply

Trackbacks/Pingbacks

Submit a Comment Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

10 EASY SLOW COOKER MEALS RECIPE BOOK

Success!

SEND ME RECIPES!

Hello There!

Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

more about me >>

Grab My Cookbook!

Fan Faves

[et_pb_dpblog_portfolio admin_label=”Fan Faves Posts” saved_tabs=”all” global_module=”12347″ fullwidth=”off” posts_number=”1″ custom_post_types=”post” include_categories=”124″ show_title=”off” lightbox=”off” popup=”off” custom_url=”on” custom_fields=”off” show_categories=”off” show_date=”off” show_excerpt=”off” show_more=”off” show_pagination=”off” background_layout=”light” disabled=”off” disabled_on=”off|off|off” zoom_icon_color=”#85e0d4″ hover_icon=”%%190%%” title_font=”Raleway Light|||on|” title_font_size=”18″ use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_dpblog_portfolio]

36

Filed Under: Breakfast and Breads, Everyday, Muffins and Baking

Primary Sidebar

Hi There!


Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

more about me >>

Grab My Cookbook

Fan Faves

This Vintage Cake combines two layers of white cake, with a surprise brownie layer soaked in a decadent chocolate sauce. And the cream cheese frosting takes it right over the top!
Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

Copyright © 2022 · Kitchen Meets Girl · Privacy Policy