Dessert

Lemon Poppy Seed Muffins

These moist Lemon Poppy Seed Muffins are bursting with tart citrus flavor, crunchy poppy seeds, and drizzled with a scrumptious lemon glaze. As I have said in a few of my other muffin posts, I send in a batch of muffins once a week with my husband to share with his coworkers. This week the requested muffin was Lemon Poppy Seed.

I was excited to make this recipe because I have never made this kind of muffin before. I searched for the perfect recipe. I knew that I wanted to use lemon zest to give the muffins lots of lemon flavor. I also knew that I wanted a lemon glaze to drizzle over top. I finally decided on this wonderful recipe.

The tart lemon flavor and poppy seeds truly are mouthwatering. Give this recipe a try while lemons are at their best.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Ingredients

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 1/2 tablespoons poppy seeds
  • ½ teaspoon table salt
  • (1 1/4 stick)10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 1½ cups plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 1 cup confectioner’s sugar

Instructions

  1. Adjust oven rack to lower middle position and heat oven to 375 degrees F. Lightly grease 12 muffin cups or line with muffin papers
  2. In a medium bowl, mix flour, baking powder, baking soda, poppy seeds, and salt; set aside.
  3. In the bowl of a stand mixer with the flat beater attached, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Remove from mixer and with a spatula, mix in dry ingredients until incorporated. Do not over mix.
  4. Divide batter evenly among muffin cups. Bake until muffins are golden brown, 25 to 30 minutes or until a toothpick inserted into center of muffin comes out clean. Let cool 5 minutes in the pan then place on cooling rack.
  5. For the glaze,  in a small bowl, combine powdered sugar and lemon juice. Drizzle over warm muffins and serve.

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Source: adapted from Cooks Illustrated, January 1997

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