Bakery Style Lemon Poppy Seed Muffins Recipe
I love muffins, and I love lemon flavoring; so these Bakery-Style Lemon Poppy Seed Muffins Recipe are a perfect marriage!
I had some lemon pie filling in my fridge from another recipe that I was trying to come up with a use for. The filling is very similar to pudding, so I knew it would work well in muffins because most of the packaged cake mixes made now have pudding in the mix. You know I like to bake with Bisquick. It cuts out some of the ingredients and steps involved in a recipe.
These muffins are set apart by the crumb topping on top which I refer to as bakery-style. There is also white baking chips in the batter, as well as the poppy seeds. I know it sounds like there is a lot going on in these muffins. But it all seems to come together to make a luscious breakfast treat. I would enjoy these on a weekend Saturday morning with a hot cup of jo.
Why not try my Bakery-Style Lemon Poppy Seed Muffins Recipe this weekend? You will be glad you did. Lemon not your cup of tea? You could try my Cherry Muffins with Coconut Topping. The Wholesome Dish has a post for Standard Muffin Recipe where you can add any add-ins you choose.
Bakery-Style Lemon Poppy Seed Muffins Recipe:
If you like this recipe, please give it a like and share it–Thanks
These tender muffins have a lot going on, but it all seems to come together to make one luscious breakfast treat.
- 3 cups Bisquick
- 2 teaspoons poppy seeds
- 1/2 cup brown sugar
- 3/4 cup lemon creme pie filling
- 1 egg
- 2 tablespoons vegetable or canola oil
- 1/2 cup milk
- 1 cup white baking chips
- juice of 1 lemon
- 1/3 cup flour
- 1/3 cup brown sugar
- 2 tablespoons butter
Mix all the muffin ingredients together in a medium-size bowl. Divide the batter between 12 muffin cups. You could line these with paper baking cups that have been sprayed with cooking spray.
Crumb Topping--Using a pastry blender or two butter knives, cut the butter into the flour and brown sugar that have been combined in a small bowl.
Using your fingers, sprinkle the crumb topping on top of the muffins, dividing equally among the 12 muffins.
Bake in a preheated 375 degree oven for 35-40 minutes or until they are lightly browned on top and a toothpick inserted in the center comes out clean. Cool for 10-15 minutes before serving.