I don’t bake too often anymore. There is nothing worse than delicious little baked goods sitting around tempting you all day. I can’t help but pop in the kitchen and snag a muffin/cookie/ slice of cake every chance I get. These muffins were worth the temptation though. They are the perfect morning treat. I love to wake up to sunshine flooding into my kitchen and these bright, kind of tart, not-too- sweet muffins sitting in a basket on my counter. PS: The basket of muffins help distract people from the dishes in the sink!
1 1/2 C Flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp poppy seeds
8 tbsp of unsalted butter, melted
1 C sugar
2/3 C plain greek yogurt ( 1 single serve container)
1 tsp vanilla extract
the zest and juice from 1 lemon
For the Glaze
3 tbsp of lemon juice
1 C of powdered sugar
- Preheat oven to 400 degrees. Line the muffin pan (I used these silicone liners from Amazon—http://amzn.to/1OOfs9y) or coat with nonstick baking spray.
- In a small bowl, combine sugar and lemon zest. Combine until sugar is slightly wet and fragrant.
- Whisk in all the dry ingredients except for the poppy seeds.
- In a separate bowl, combine the greek yogurt, eggs, vanilla, lemon juice and melted butter.
- Add the wet ingredients to the dry and mix gently until combined. Stir in the poppy seeds.
- Divide batter evenly among 12 muffin cups.
- Bake for 16- 20 minutes. Transfer muffins to cooling rack before adding glaze.
- TO MAKE GLAZE: place powdered sugar in a bowl. Add lemon juice until it’s a consistency you like. I prefer a thin glaze that drips off the spoon.
The instructions are a little involved but don’t look for shortcuts; they’re worth the time.
I have tried several lemon poppy seed muffin recipes and I find that the less mixing and whipping of the ingredients the better.