Description
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!
Ingredients
2 2/3 cups all-purpose flour
1 and 1/2 tsp. baking powder
1 tsp. salt
1/4 cup poppyseeds
1 and 1/4 cups granulated sugar
2 tbsp. fresh lemon zest
1 cup butter, softened at room temperature
1 and 1/2 tsp. vanilla
3 large eggs
1/3 cup milk
Syrup:
1/4 cup freshly squeezed lemon juice
1/4 cup granulated sugar
Glaze:
Juice from 1/2 lemon
2 to 4 tbsp. powdered sugar
Instructions
- 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 increase the lemon flavour in the muffins.
- Add in the butter and beat well until creamy.
- Add in vanilla and mix until combined.
- Beat in eggs, one at time mixing well after each addition.
- Add in milk and mix well.
- Gradually add in dry ingredients and stir just until combined.
- Divide batter among 6 greased jumbo muffin pans.
- 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 by combining lemon juice and sugar in a small saucepan. Bring to a boil, then reduce heat. Stir 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). Drizzle with glaze.
- Turn the muffins upside down and drizzle remaining glaze over the bottom.
- Glaze: In a small bowl, combine 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.
Notes
Storage Instructions:
Store cooled muffins in an airtight container at room temperature for 3 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 771
- Sugar: 56.9 g
- Sodium: 439.9 mg
- Fat: 36 g
- Saturated Fat: 20.2 g
- Trans Fat: 0 g
- Carbohydrates: 103.8 g
- Fiber: 3 g
- Protein: 10.8 g
- Cholesterol: 174.6 mg