Name: Bakery Style Lemon Poppy Seed Muffins (with crunchy sugar!)
Ingredients: 3 cups all-purpose flour; 1 cup plus 2 tablespoons granulated sugar; 2 heaping tablespoons poppy seeds; 1 tablespoon baking powder; ¾ teaspoon baking soda; 1/2 teaspoon salt; 1.5 cup plain Greek or regular yogurt, at room temp (sour cream, or mayonnaise can be subbed – yep); 2 large lemons; ½ teaspoon lemon extract (optional, but really great); 2 teaspoons vanilla extract or vanilla bean paste; 2 eggs, at room temperature; 10 tablespoons unsalted butter, melted; ¼ cup turbinado sugar; ⅓ cup granulated sugar; ⅓ cup fresh lemon juice; 1 teaspoon vanilla extract or vanilla bean paste

Bakery Style Lemon Poppy Seed Muffins (with crunchy sugar!)

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A triple-lemon muffin base, made even better with the addition of lots of sweet vanilla, crunchy poppy seeds, and a sparkly sugar topping. The vanilla-lemon soak seals the deal.

Author: Lauren McDuffie
Yield: 12 muffins 1x

Ingredients

Units Scale

3 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar
2 heaping tablespoons poppy seeds
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1.5 cup plain Greek or regular yogurt, at room temp (sour cream, or mayonnaise can be subbed – yep)
2 large lemons
1/2 teaspoon lemon extract (optional, but really great)
2 teaspoons vanilla extract or vanilla bean paste
2 eggs, at room temperature
10 tablespoons unsalted butter, melted
1/4 cup turbinado sugar

For the Vanilla-Lemon Soak

1/3 cup granulated sugar
1/3 cup fresh lemon juice
1 teaspoon vanilla extract or vanilla bean paste

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Instructions

Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position. Butter/grease 12 standard muffin tins, being sure to grease the top surface of the pan as well (these are big and will likely spill over the edges – which is what we want!).
In a large bowl, thoroughly whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In a second large mixing bowl, thoroughly whisk together the yogurt (or sour cream), the zest of 2 lemons, the juice of 1 lemon, the lemon extract, vanilla extract, and eggs. Fold this wet mixture into the flour mixture just until combined. Fold in the butter.
Divide the batter between the muffin tins, filling them just to the tops. Sprinkle about 1 teaspoon of turbinado sugar over each muffin. Bake until just done, about 20 to 24 minutes (use a tester to check at 20 minutes).
Meanwhile, add the ⅓ cup sugar and ⅓ cup lemon juice to a small saucepan over medium heat. Simmer gently until the sugar has dissolved and turn off the heat. Add the vanilla and let it cool a bit while the muffins bake.
When the muffins are out of the oven, brush them liberally with this lemon-vanilla soak. Enjoy when they’re cool enough to handle.
These will keep, covered, in a cool, dry place for up to 5 days. They will freeze for up to 2 months.

Find it online: https://mykitchenlittle.com/2022/08/18/bakery-style-lemon-poppyseed-muffins-with-crunchy-sugar/