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Bakery Style Lemon Poppy Seed Muffins

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These Bakery Style Lemon Poppy Seed Muffins are perfectly sweetened and tender with a tart lemon glaze and sprinkling of coarse sugar!

Bakery Style Lemon Poppy Seed Muffins Recipe from A Kitchen Addiction

*Disclaimer: I received a cookbook from America’s Test Kitchen for review purposes only. All opinions are completely my own.

It’s been a little while, but I have another great cookbook to share with you! Thanks to America’s Test Kitchen‘s latest cookbook, What Good Cooks Know, we’ve been happily eating these delicious bakery style lemon poppy seed muffins!

My husband and I agreed that these muffins were definitely going to make an appearance at our house again!

Bakery Style Lemon Poppy Seed Muffins Recipe from A Kitchen Addiction

Just look at them. Not too dense. Not too sweet (In fact, they have an addicting tart lemon glaze on top! Don’t skip the glaze or else you won’t get much of a lemon flavor!). Not too oily (There’s actually no oil in them!). Can you tell what I don’t like about a lot of muffins?! Oh, and they’re big!

Thanks to the work of America’s Test Kitchen experts, the recipe is foolproof. Just like the rest of the recipes that are found in this handbook.

What Good Cooks Know Cookbook from America's Test Kitchen

This cookbook really is an essential handbook. This handbook is the first time that the cumulative wisdom of the test kitchen has been gathered and organized to create a go-to kitchen handbook for home cooks.

Perfect for brand-new cooks and experienced cooks alike, this book contains equipment testing, ingredient tasting, food science, technique instruction, research and development. And, of course, recipes that put all of that information together!

And those recipes? They contain a step-by-step tutorial and helpful tips to ensure the right outcome! As you’d expect from America’s Test Kitchen, each step also contains a “why.” This, as I’m sure you’ve come to realize, is my favorite part. I love knowing why a certain method, ingredient, utensil, etc. is necessary for the outcome.

Bakery Style Lemon Poppy Seed Muffins Recipe from A Kitchen Addiction

These muffins were just one of the recipes that this handbook contains. It actually has a basic recipe that comes with 4 variations that you can make from it! I think everyone needs a go-to muffin recipe. Muffins are just so versatile, and they’re super easy to make!

These bakery style lemon poppy seed muffins are no different. Just few steps before you’re biting into your new favorite muffin! You can enjoy one for breakfast, an afternoon snack, or even dessert!

Want a chance to win this cookbook for yourself? Simply leave a comment below telling me the name of the recipe that you think “good cooks” should know! That’s it. Good luck! (GIVEAWAY CLOSED)

If you can’t wait to see if you won, you can buy a copy here!

More Favorite Muffin Recipes:

Bakery Style Lemon Poppy Seed Muffins Recipe from A Kitchen Addiction

Bakery Style Lemon Poppy Seed Muffins

Yield: 12 muffins
Cook Time: 25 minutes
Total Time: 25 minutes

These Bakery Style Lemon Poppy Seed Muffins are perfectly sweetened and tender with a tart lemon glaze and sprinkling of coarse sugar!

Ingredients

For Muffins

  • 3 C all-purpose flour
  • 1 C sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 C plain whole milk yogurt or low-fat yogurt
  • 2 tbsp fresh lemon juice, optional
  • 1 1/2 tbsp grated lemon zest
  • 2 large eggs
  • 8 tbsp unsalted butter, melted and cooled

For the Glaze

  • 1/4 C sugar
  • 1/4 C lemon juice
  • coarse sugar for sprinkling, optional

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees F. Grease 12-cup muffin tin.

Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.

Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.

While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.

Remove muffin tin to a wire rack. Brush with lemon syrup. Sprinkle with coarse sugar. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.

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© A Kitchen Addiction
Category: bread
This recipe is used with permission from: What Good Cooks Know: 20 Years of Test Kitchen Expertise In One Essential Handbook

Disclaimer: I received this cookbook for review purposes only. All opinions are completely my own. Giveaway is sponsored by America’s Test Kitchen, is open to US residents 18 years of age and older, and runs from 01/25/17-02/08/17. (GIVEAWAY CLOSED)

Bakery Style Lemon Poppy Seed Muffins Recipe from A Kitchen Addiction

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Comments

  2. I think all good cooks should know how to properly cook a steak. Being able to cook a steak and season it properly is very important (at least in my house lol).

    Reply

  3. Every cook cook should know the recipe that all of my students make me bake at least every couple of weeks, and many of my students have now learned to make on their own: Apple Cider Coffee Cake. Although it looks as though this Lemon Poppy Seed muffin will be next on the list!

    Reply

  4. I think good cooks should know how to roast a chicken. Chicken is so versatile and there are a million dishes you can make with it. I call my chicken the Kicken Chicken. I eat it with bbq sauce and hot sauce.

    Reply

  5. I think every good cook should be able to cook a simple chicken dish. They’re so versatile – can be made in the oven, on the stovetop, in a slow cooker, etc!

    Reply

  8. I believe that good cooks should know how to bake bread. And those lemon poppy seed muffins look so good! Pinned to save and share.

    Reply

    • ISO recipe for zucchini bread made with lemon juice and lemon zest and NO cinnamon. Had this bread and it was delicious,recipe lost due to moving.

      Reply

    • I think every good cook should know how to present food AND how to set a table that is beautifully appointed
      Lem9 poppyseed muffins were delicious?

      Reply

  19. Even though it’s my nemesis, I think all good cooks should know how to make a light and flaky pie crust.

    Reply

    • The trick is half butter and half shortening and ice cold water to bring it together. Don’t over knead as that makes it tough and not flaky.

      Reply

  21. Meatloaf is coming to mind, but perhaps I am just hungry!! I love anything by ATK, especially their shorter versions of recipes.

    Reply

  22. I agree with previous comments that good cooks should know to roost a chicken.

    And make a quick and basic chocolate or yellow cake for any occasion.

    Reply

  32. I agree with you totally, I love to know the “why”behind everything.

    All the suggestions have been spot on, and I’ll add cookies to what good cooks should know, because even if you screw up the meal, ending it with a good cookie will make your family or guests forgive and forget!

    Now excuse me while I go make some lemon poppyseed muffins.

    Reply

  34. All good cooks should have a tried-and-true meatloaf recipe in their arsenal. Bad meatloaf is bad, of course, but good meatloaf? It’s heavenly! I use ground turkey in my own, and my husband couldn’t initially believe it was possible for meatloaf not to suck. I take that as a matter of great pride!

    Reply

  36. I think the basic skill of knowing how to cook eggs such as scrambled, over easy, fried, boiled, and poached etc

    Reply

  47. Those muffins do look like they came from the bakery! Wow! All good cooks should know how to make handmade pasta! I’m italian. Can you tell? Haha!

    Reply

  48. This book sounds great! Love these gorgeous muffins too! Lemon poppy seed is a favorite of mine! Wish I had one for breakfast this morning!

    Reply

  65. What I think all good cooks should know is “How To Cook The Perfect Pot of Rice Everytime”. I mean without going out to purchase a ‘rice cooker’. It’s not as easy as some may think & there are a lot of variables.

    Reply

  68. So looking forward to trying the lemon poppy seed muffins. Makes me think of breakfast and would love to have a really good buttermilk pancake recipe. Also, couldn’t hurt to have a buckwheat pancake recipe too! Thanks, Carol

    Reply

  80. Every good cook should be axle to make a rich, creamy risotto. So versatile – great with veggies, fish, chicken, or just plain with parmesan.

    Reply

  81. Hi. If the contest is still going on, I’d say everyone needs to know a great brunch egg casserole, like for Christmas morning or for houseguests. 🙂 if not a casserole, a great quiche. 🙂
    P.S. I’m making this lemon muffin recipe today for my doctor!

    Reply

  82. Every Good Cook; should know how to make a basic white sauce thin, med, thick, as most sauces and gravies can grow from here.

    Love Cooks, Am making these now for a thank you gift.

    Reply

  85. One should know how to make simple sides that have bountiful flavor. Honey orange glazed carrots come to mind. Quick, simple and there is never any left in the bowl.

    Reply

  87. These muffins were so, so good!! They turned out just like in the picture and were the best muffins I have ever baked. My whole family loved them. Best muffins ever, will for sure be making these again soon.

    Reply

  88. I think all good cooks should know how make a good salad dressing. Or even several! A lovely tasting simple salad rounds up every meal!

    Reply

  89. When I began this endeavor of creating a bakery style lemon poppy seed muffin, I had high hopes. The instructions seemed tangible enough, I had all the ingredients, and my spirit was more than willing. After the course of an hour, however, I stood before what seemed to me to be a failed attempt at baking. The batter that stared me in the face with its thousand of poppy seed eyes seemed more of a lump of clay dough than the precursor to delicious muffins. Disheartened, I still forged ahead and threw them in the oven.

    With the mishap of missing the part of the instructions that described how to properly make the lemon glaze, I had all but written this off entirely as a disaster. With one final attempt at hopeful living, I finalized the glaze, pulled the muffins out of the oven, and waited.

    You can imagine my surprise when, fifteen minutes later, I sunk my teeth into a wonderfully glazed, delightfully moist, and all around light lemon poppy seed muffin! It was as if the blunders I had faced in the previous hour had never happened. What deliciousness! What exuberance! What a time indeed! Take it from me, folks, that even if your batter and glaze does not at all look like what you would expect from a normal muffin-making extravaganza, you may just find yourself eating some of the most delightful little treats you have ever had the pleasure to come across.

    Reply

  91. These lemon poppy seed muffins are AMAZING. I’ve made them several times now. The glaze puts it over the top. So lemony and fresh tasting. You have made me a fan of these muffins that I normally dislike.

    Reply

  93. Great recipe! You would definitely need the lemon juice in the batter as it is too thick otherwise. I put some elderflower syrup in the glaze too and it turned out wonderfully! Will use again!

    Reply

  94. This is the …fourth? Fifth? Time that I’ve made these muffins and I always come back to this recipe. I leave off the glaze just because I prefer them plain, but honestly they don’t need it. So. Freaking. Good.

    Reply

  95. I made these today. YUM!! Thanks for the recipe! They taste like they are purchased from a coffee shop!
    (Mine made 18, so my muffin pan must be slightly smaller than standard or I used a smaller muffin scoop).

    Reply

  96. These muffins are very good. They are light, fluffy and beautiful. I would add more lemon zest & juice. Mine were not lemony enough!

    Reply

  97. I made these muffins this morning for breakfast (because that’s what you do during quarantine) and they were light, moist, and better than a bakery!! I sifted my flour and used 3/4 sour cream bc that’s all I had and made up the difference with oat milk Because that’s all I had, too! Thanks for a delicious recipe!

    Reply

  98. This was an amazing recipie! I’m dairy free so I substituted coconut-based yogurt and plant butter and they turned out really well despite the changes!

    Reply

  99. I subbed coconut milk for the yogurt, because I can’t do dairy, and these were PERFECTION. Seriously, lemon-poppyseed is my favorite muffin combo of all time and these really hit the spot. The glaze is a must.

    Reply

  100. I think you left out a step in the lemon poppy seed recipe…ingredients show 8 tbls of melted butter but nothing in instructions on when that is added in…..

    Reply

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