The most refreshing and fluffy Poppy Seed Lemon Muffins that last soft for many days! Made with high domed top. they look exactly like perfect Bakery Style muffins!If you always crave for bakery-style muffins, this recipe is just for you! Here you can find all the tips to get bakery-style muffins with a professional high dome top.You don't need any stand mixer or hand mixer, just a simple whisk and spatula, that's it!
In a large bowl place sugar and lemon zest. Rub zest into sugar for about 2 minutes using your fingers until well combined: the sugar becomes slightly yellow because lemon zest released its oil.
Sift in flour, salt, baking powder, baking soda.
Add poppy seed, mix until well combined and set aside.
In a large pitcher place yogurt, milk, vanilla, lemon juice, eggs, melted butter, vegetable oil and mix with a whisk until well combined.
Gradually incorporate yogurt mix into flour mix and fold gently until all the ingredients are well combined: do not overmix to get fluffy muffins.
Divide the batter into 12 lined muffin molds: full fill every mold so you'll get perfect high domed bakery style muffins.
Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins.
Then turn down the heat and bake at 185°C-365°F for about 13 minutes or until a toothpick comes out clean and the top is slightly golden.
Cool down completely on a wire rack.
Lemon Glaze
In a medium size bowl mix together powdered sugar and lemon juice until get a very thick glaze. Add lemon juice little by little to avoid getting a runny glaze.
Drizzle over cooled muffins, let dry for about 30 minutes and serve it.
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Notes
You can store at room temperature for about 3 days.You can store in freezer for up to 2-3 months.