Lemon Poppy Seed Muffins

There is nothing more fitting to usher spring in than filling your home and palate full of the smells and flavors of citrus. Bright lemon-infused sauces, freshly dressed greens with simple lemon vinaigrette and my favorite lemon poppy seed muffins are all signs in our home that cold days are almost forgotten and warmer days are ahead.

Course Dessert

Cuisine American

Keyword poppy seed muffins, lemon poppy seed muffins, lemon muffiins, easy muffiinns

Prep Time 10

Cook Time 15

Resting time 5

Total Time 30

Servings muffins

Calories 261kcal

Author Nicole

Cost $15

Equipment

Mixing bowl
Muffin tin

Ingredients

2 cups all-purpose flour
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
2 tsp lemon zest
2 tbsp poppy seeds
2 large eggs
1/2 cup canola oil
5.3 oz container AE Dairy Lemon Custard Whole Milk Yogurt
3/4 cup sugar
1/2 cup AE Whole Milk
1 tsp vanilla extract
1/2 cup powdered sugar
1-2 tsp lemon juice (from the lemon you zested)

Instructions

Preheat oven to 375 degrees. Spray a 12-count muffin tin with non-stick spray.
Add flour, baking powder, baking soda, salt, lemon zest and poppy seeds to a large bowl. Whisk to combine
Add eggs, vegetable oil, yogurt, sugar, milk and vanilla to another medium bowl. Whisk to combine.
Pour the wet ingredients into the dry ingredients and fold the batter with a spatula until no flour streaks remain.
Fill each muffin tin ¾ full of batter.
Place in the oven and bake 12-15 minutes until golden brown and cooked through. A wooden toothpick should come out with a few moist crumbs attached to it.
Let the muffins cool for two minutes in the pan and then remove to a wire rack to finish cooling.
While the muffins cool, make the glaze. Add powdered sugar to a small bowl. Whisk in lemon juice. Start with one tablespoon and then add a little bit more to get to your desired thickness. Drizzle on top of muffins.

Nutrition