Glazed Lemon Poppy Seed Muffins
Alison: That Which Nourishes
Recipe type: Muffins, Bread
Serves: 18 muffins
- 10 T. butter
- 1 c. sugar
- 2 eggs
- 1½ c. yogurt (I used half lemon, half vanilla)
- 1 T. lemon juice
- 1 T. lemon zest
- 3 c. flour
- 1 T. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 T. poppy seeds
- Glaze:
- 1 c. powdered sugar
- 1-2 T. lemon juice
- Preheat your oven to 375 degrees.
- Cream the butter and sugar with a mixer for a full 2-3 minutes.
- Add eggs, on at a time, beating eel after each addition.
- Add in 1 T. freshly squeezed lemon juice, 1 T. lemon zest, and yogurt.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and poppy seeds.
- Add the dry ingredients to the first mixture and mix just until moistened. Do not over mix.
- Grease muffin tins and fill ⅔ full.
- Bake for 20-25 minutes or so until a toothpick comes out clean.
- Prepare the glaze by whisking 1-2 T. lemon juice into 1 c powdered sugar until desired consistency.
- Cool the muffins for 10 minutes in the pan and then remove to a wire rack to cool.
- While the muffins are barely warm, drizzle with the glaze.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/glazed-lemon-poppy-seed-muffins/
3.4.3177