Easy, moist and lemony, Bakery Style Lemon Poppyseed Muffins are jumbo muffins with a glaze drizzled inside poked holes and another glaze on top for the perfect breakfast treat!
It's no secret that we love anything that has lemon as an ingredient! Whether it's lemon poppyseed cookies, lemon bars, lemon drizzle cookies or these jumbo bakery-style delicious muffins, we are head-over-heels about lemon!
ABOUT THESE MUFFINS
What is it about these jumbo bakery-style muffins that we just can't seem to get enough of?
I adapted this recipe from a Lemon Poppyseed Loaf Recipe. I wanted to keep the delicious moisture that the loaf has by poking holes into the cake and drizzling with a simple syrup.
By poking holes into the muffins, then spreading with a sugared glaze, that same sweet delicious glaze is spread throughout the muffin. We did double-duty here and drizzled an additional glaze over the top to amp up the yummy factor.
I did use a mixer for this recipe, but you could easily mix the batter by hand using good old elbow grease.
INGREDIENTS & SUBSTITUTIONS
- all-purpose flour
- baking powder
- poppy seeds
- butter, softened at room temperature
- granulated sugar
- lemon zest
- eggs, large at room temperature
- milk - I use 1% but you can use any milk.
In a large mixing bowl, combine all-purpose flour, baking powder and salt. Stir in poppy seeds.
In a separate bowl or bowl from a stand mixer, combine granulated sugar and lemon zest. With clean hands, rub the lemon zest into the sugar. This will heighten the lemon flavour in the muffins.
To the granulated sugar mixture, add in the butter and beat well.
Beat in eggs, one at a time, then add in the vanilla.
Add milk and mix well.
Add the flour mixture to the wet ingredients and stir until combined.
Divide the batter among 6 greased jumbo muffin tins. Grease the top of the muffin tin as well so that the edges of the muffins don't stick.
Bake in 425°F oven for 5 minutes. Reduce temperature to 375°F (do not open the oven door) and bake for an additional 20 to 25 minutes.
While muffins are baking prepare the syrup. Combine lemon juice and sugar in a small saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Set aside.
On the kitchen counter, place a sheet of parchment paper under a wire cooling rack. Remove muffins from tins and place on wire cooling rack.
Using a toothpick or skewer, poke holes in muffin tops (10-15 times). Drizzle with glaze.
Turn the muffins upside down and drizzle remaining glaze over the bottom.
For the top glaze, in a small bowl, combined powdered sugar and lemon juice, stirring to mix well. Drizzle on top of muffins.
Placing the glaze in a small zippered bag, then snipping the corner can make it easy. Alternatively, scoop it up with a teaspoon and drizzle over the muffins.
Store cooled muffins in an airtight container for 3 to 5 days.
You do not need to sift flour for muffins.
All-purpose flour is the preferred flour for baking. You may also use pastry flour.
MY TOP TIPS
Do NOT open the oven door when you reduce the temperature. The first five minutes of baking at a higher temperature is what gives you those beautiful high muffin tops on bakery-style muffins.
Allow baked muffins to cool in the muffin pan just until you can careful handle them. Transfer them immediately to a wire cooling rack. If needed, run a small sharp knife around the edges to left them slights.
Grease the entire top of the muffin tin. When the muffin tins rise and spread on the tin, they will not stick if you have a bit of grease on the top.