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5 from 1 vote

Bakery Lemon and Poppy Seed Muffins

Tender, bakery-style lemon poppy seed muffins with crunchy, sugary crackly tope. Made with fresh lemon juice, lemon zest and almond extract.
Course muffin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Author Allie Taylor

Ingredients

  • 1 1/2 cups sifted flour
  • 1 1/8 cups sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 eggs beaten
  • 3/4 cup milk
  • 2/3 cup vegetable oil
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons fresh lemon zest
  • Optional: 2 tablespoons white sparkling sugar

Instructions

  • Combine flour, sugar, salt, and baking powder in mixing bowl
  • Mix well with fork.
  • Stir in beaten egg, milk, oil, vanilla extract, almond extract, poppy seeds and lemon zest.
  • Do not overmix.
  • Distribute batter evenly into muffin tin.
  • Optional: sprinkle muffin tops with white sparkling sugar.
  • Bake at 325° for 30 - 35 minutes until muffin crowns are just turning golden and tops are crackly.