I made these Lemon Poppy Seed Muffins before our move to Virginia. I had a handful of lemons and half a bottle of poppy seeds that needed to be used up and came across this delicious recipe. They come together easily for a fairly quick breakfast. It is also nice to find new muffin flavors that Chad will actually enjoy since I tend to gravitate towards chocolate.
I topped the muffins with a lemon powdered sugar glaze. If you want to dial down the lemon, you can substitute the lemon juice with milk or omit the glaze altogether.
Lemon Poppyseed Muffins
Adapted from The Tasty Bite
2 cups all purpose flour
2/3 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup plain yogurt
1/2 cup unsalted butter, melted and slightly cooled
2 lemons, zested, plus 1/4 cup lemon juice
1 1/2 teaspoons vanilla extract
1 cup powdered sugar
2 tablespoons fresh lemon juice or milk
Preheat oven to 400 degrees. Line 12 muffin tins with paper liners or grease.
In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt. In a medium bowl, beat together eggs, yogurt, butter, lemon zest and juice, and vanilla extract until light. Fold the wet ingredients into the flour mixture until just combined.
Pour the batter into the prepared paper liners or muffin tins until 2/3 full. Bake in preheated oven until golden and toothpick inserted in center comes out clean, 18-20 minutes. Allow to cool in pan 5 minutes before removing to wire rack.
To make the glaze: In a medium bowl, whisk together powdered sugar and lemon juice or milk until combined and no lumps remain. Drizzle over room temperature muffins.