This was my first time making lemon poppy seed muffins. I have always liked them, but just never tried to make my own.
These are so much better than any of the store bought ones I have had.
They are so moist and lemony! I took some to work and everyone loved them.
What you need,
2 cups all purpose flour
2 tbsp. poppy seeds
1 ¼ tsp. baking powder
¼ tsp. baking soda
½ tsp salt
8 tbsp. butter, at room temperature
2 large eggs
2 large eggs
1 cup granulated sugar
Zest of 1 whole lemon
1 tsp vanilla extract
1 cup plain yogurt (I used Greek style)
For the glaze, (optional, but oh so tasty!)
½ cup icing sugar
1-2 tbsp. lemon juice, freshly squeezed please!
Preheat the oven to 350 degrees. Line a muffin pan with some cute liners, or plain white ones, whatever floats your boat!
Combine flour, poppy seeds, baking powder, baking soda and salt in a medium bowl and whisk to combine.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended. Mix in the lemon zest and vanilla extract. With the mixer on low add in half the dry ingredient mixture and mix, then add half the yogurt, mix then add in the second half of the flour and the remaining yogurt until just combined.
Scoop the batter into paper liners. I use a large ice cream scoop to make sure all my muffins are the same size.
Bake for 18-20 minutes until a tester comes out clean.
Cool on a wire rack.
While the muffins are still warm, whisk the icing sugar and lemon juice together, to make the glaze. Drizzle over the warm muffins.
So very good!
It is supposed to be sunny and warm here this weekend, finally... I sure hope they are right!!
Have a great weekend everyone.