In a medium bowl, whisk together flour, sugar, baking powder, salt, and poppyseeds. They combine the flavors of both lemon and almond, plus the crunch of poppy seeds – into one amazing muffin. The first time I tried one of the lemon poppy seed muffins at my college was at the behest of my then-boyfriend. Bakery Lemon and Poppy Seed Muffins are tender, cakey bakery-style muffins with crackly, sugary crunchy muffin tops.

These muffins are definitely “bakery style” – bold, beautiful, moist, and delicious! Spray a muffin tin with nonstick cooking spray. In the bowl of an electric stand mixer, attached with paddle attachment, blend together butter and sugar on medium speed until pale and fluffy. Line a muffin pan with paper liners. Preheat oven to 400 degrees. I just can't help it. He insisted that it was the best muffin. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Heat oven to 350F. Bakery Style Almond Poppy Seed Muffins. Bake up a batch to enjoy all week long! Then, lower the temperature to 375 degrees, and move the pan to the middle of the oven for the remaining time. Recipe for LEMON ALMOND POPPY SEED MUFFINS Makes 12 regular-sized muffins. I had always been an almond poppy seed muffin fan, so I was reluctant to believe he could be right. Spray a cookie scoop with nonstick spray and use the scoop to evenly portion out the muffin batter. Set aside. Vanilla and almond extracts, fresh lemon juice and lemon zest make these the best lemon poppy seed muffins on the planet. Preheat oven to 350 degrees Fahrenheit. LEMON POPPY SEED MUFFIN SOLACE. Almond and orange make a perfect pair, and the combination of almond paste with pure almond extract give these glorious muffins incredible flavor. Vanilla and almond extracts, fresh lemon juice and lemon zest make these the best lemon poppy seed muffins on the planet. Apr 20, 2016 - Bakery Lemon and Poppy Seed Muffins are tender, cakey bakery-style muffins with crackly, sugary crunchy muffin tops. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. If you follow along here on the blog, you know I've had lemons on the brain for q… Bake at 425 degrees F for ten minutes, placing the muffins in the upper third of the oven. If you follow along here on the blog, you know I've had lemons on the brain for quite some time now. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds, set aside.