Lemon Poppy Seed Muffins

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We both love lemon poppy seed stuff. There’s something so fresh and delicious about the combination. These muffins were no exception! A while ago, we made lemon poppy seed muffins and they were dense, dry, and lacking muffin flavor. We set out to find a better recipe, and we did! These muffins are tender, vibrantly lemony, and are more like cupcakes than breakfast. We liked these both with and without the glaze, which is optional, but if you plan to serve these as a special treat or even a dessert then we recommend the glaze. Anyway, these muffins are reminiscent of spring, which is nice in January when the skies are gray and it’s cold out!

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Lemon Poppy Seed Muffins

Recipe slightly adapted from Annie’s Eats

Makes 12-14 muffins

Ingredients

2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp.vanilla extract                                                                                                             1/4 tsp. lemon extract
1 cup yogurt (we used Greek yogurt and thinned it out with some milk)

Glaze:                                                                                                                                    ½ cup powdered sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:

Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Whisk to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until fluffy, about 2 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Mix in the lemon zest, vanilla extract, and lemon extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin. Let that set, and then drizzle again.  Let the glaze set before serving. Enjoy!

 

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