Lemon Poppyseed Muffins
These lemon poppy seed muffins taste just like you'd get from a bakery, with a tender, moist, lemon muffin, topped with the best tangy lemon glaze.
Servings: 12
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (melted, and cooled)
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup plain greek yogurt
- 1/4 cup milk
- 1 TBS lemon zest
- 2 TBS fresh lemon juice
- 1 1/2 TBS poppyseeds
For the Lemon Icing:
- 1 cup powdered sugar
- 2 TBS fresh lemon juice
Instructions
- Preheat the oven to 375 degrees.
- Combine flour, baking powder, and salt in a bowl and set aside.
- Mix together your butter and your sugar for about 2 minutes till nice and creamed.
- Add in your eggs and vanilla extract and stir until just combined.
- Stir in the yogurt, milk, lemon zest, and lemon juice.
- Add in the dry ingredients and gently stir to blend. Don't overmix. (The batter is thick)
- Fold in the poppyseeds.
- Scoop the batter into 12-14 muffin spots, sprayed with non stick spray, or filled with liners. Fill each about 3/4 full.
- Bake for 16-20 minutes until the tops are golden and a toothpick comes out clean.
- Allow to cool for about 5 minutes before removing the muffins to a cooling rack to cool completely.
For the Lemon Icing:
- Sift the powdered sugar to get the icing extra smooth.
- Stir in the lemon juice. Add more lemon juice if needed for the icing to be thin enough to drizzle over the tops of the muffins.
- Enjoy.