Bakery-Style Lemon Poppy Seed Muffins

You know those moments when you’re just inexplicably craving an enormous, sweet, mouth-watering baked good from a neighborhood bakery? Whether it be a flaky pastry or a moist slice of cake, there is something almost illegally enticing about a bakery’s sweets. Sometimes I walk past a coffee shop and have no intention of having any caffeine, yet feel myself itching to press my nose against its display case like a five year old anyway. I don’t know how they do it, but bakeries just have this way of making everything look delicious. Any banana bread they make will always look more inviting than something I whip up at home. One day I’ll find their secret.


And maybe I’m not quite there yet, but I think I’ve gotten one step closer to mirroring a coffee shop’s baked goods. The batter is almost like a quick bread and less like a runny cupcake batter. These muffins have a great texture—almost exactly between a banana bread and a cake, but just crumbly enough to be a muffin. The lemons and poppy seeds counteract the sweetness, and the glaze rounds the whole thing up in the end. They’re addicting—no doubt about it.

The syrup gives the muffin an awesome shine and when the glaze runs down the sides… sigh.

If you want to take “bakery style” to a whole new level, try baking these muffins in ramekins. They end up being huge. Just like any corner bakery. 🙂



Yields 12
Adapted from The Galley Gourmet


2 3/4 cups all-purpose flour
1 cup granulated sugar
3 tbsps poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 1/2 cups plain yogurt
1 medium lemon (zest)
1 tsp vanilla
1/2 cup unsalted butter, melted, at room temperature


1/4 cup granulated sugar
1 medium lemon (juice)


1 cup confectioners’ sugar
2 tbsp whole milk


1. Preheat oven to 375°F.
2. Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together eggs, yogurt, lemon zest, and vanilla.
4. Mix yogurt mixture into the dry ingredients and combine until evenly incorporated.
5. Add in melted butter. Mix until thoroughly combined.
6. Spoon batter into a greased and floured muffin tin.
7. Bake for 25 minutes or until an inserted toothpick comes out clean.
8. Allow muffins to cool. Meanwhile, put syrup ingredients in a small saucepan on low to medium heat until it thickens.
9. Brush muffins with the syrup.
10. Combine confectioners’ sugar and milk to form the glaze. Drizzle on each cooled muffin.




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