Tuesday, May 16, 2017

Lemon Poppy Seed Muffins

These muffins are simply a variation of the Bakery-Style Muffins I posted shared last week. I know the picture's not the best, but they're truly delicious. :)



  • 3 cups flour
  • 3 Tbsp. poppy seeds
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 10 Tbsp. unsalted butter, softened
  • 1 3/4 cup plus 3 Tbsp sugar
  • 1 Tbsp. grated lemon zest (you can use the same lemon for the juice below)
  • 2 large eggs
  • 1 1/2 cups plain (or vanilla... mmm!) yogurt
Syrup Topping:
  • 1/4 cup sugar
  • 1/4 cup lemon juice

  1. Preheat oven to 375 and grease a 12-cup muffin pan.*
  2. Stir the flour, poppy seeds, baking powder, baking soda, and salt together. Set aside.
  3. In a mixer, beat the butter and sugar (1 3/4 cup sugar plus 3 Tbsp.) together until fluffy and pale. Stir in the lemon zest.
  4. Add the eggs one at a time and mix until combined.
  5. Add the yogurt and the dry ingredients, alternating between the two.
  6. Scoop (or pour) the batter into the prepared pan.
  7. Bake for about 25 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. In a sauce pan, dissolve the 1/4 cup sugar in the lemon juice and allow the mixture to become a syrup (about 3 - 4 minutes).
  9. Let cool for about 5 minutes.
  10. Remove the muffins from the pan, and brush each with syrup.

*Seeing how much our muffins stuck, if you've got a not-so-non-stick pan, I recommend lining your muffin tin.

Recipe adapted from Cook's Illustrated Baking Book.


Updated on May 27, 2017.

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