BAKERY STYLE LEMON POPPY SEED MUFFINS

theartofbaking.org

These muffins have a moist and tender crumb, with a burst of citrus lemon flavor. The poppy seeds provide a nice crunch and the cream cheese glaze adds a touch of sweetness.

INGREDIENTS

- flour - baking powder - baking soda - sugar - eggs - vegetable oil - greek yogurt

In a large bowl combine your sugar, eggs, oil, yogurt, lemon juice and zest, vanilla, and buttermilk. Mix until combined.

Muffins

In the same bowl add your flour, baking powder, baking soda, and salt. Mix until combined.

Fold in your poppy seeds. Let your batter rest in the fridge overnight to get super high rise muffin tops.

Pre-heat your oven to 425 degrees F. Fill your muffin liners to the top! Place muffins in the top ⅔ of your oven. Bake muffins for 10 minutes.

Then without opening the door, lower the temperature of your oven to 350 degrees F. Bake your muffins for another 8-10 minutes or until the center of your muffins come out dry.

In a stand mixer, mix your cream cheese in the bowl until soft. Add your powdered sugar and lemon juice. Mix until combined.

Glaze

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