Lemon Poppyseed Muffins are perfectly sweet and full of bright, lemony flavor. They are light and airy and the absolute best breakfast food. Your family is going to love them!
Keyword: Lemon Poppyseed Muffin
Author: Caytlin McCleery
1cupplain yogurt(or vanilla)
1tablespoon lemon zest
Lemon Sugar Glaze (Optional)
1/4 cuppowdered sugar
Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
In a large mixing bowl, use a hand mixer to cream together butter, and sugar and eggs, about two minutes.
Mix in yogurt. Add in the baking powder, salt, lemon juice and vanilla and mix until just combined.
Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Fold in poppyseeds and 1 tablespoon of lemon zest.
Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin.
Bake in the preheated 450 degree oven for 10 minutes. Reduce the oven temperature to 350 degrees and continue baking another 10 minutes, until a toothpick inserted into the center comes out clean.
Once fully cooked, remove from oven. Drizzle with the lemon sugar glaze
Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Lemon Sugar Glaze
Combine 1/4 cup of powder sugar, 3 tablespoons of lemon juice and 1 tablespoon of lemon zest in a bowl. Stir it until the mixture is smooth.