Lemon Poppyseed Muffins

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With Easter coming up, I wanted to share a couple recipes this week that would be perfect for an Easter brunch!

I pretty much love lemon poppyseed anything, and these are no exception. The muffins are fairly dense, reminiscent of a pound cake, and the tart lemon glaze on top finishes them off just right. These muffins not only taste scrumptious, but their pastel yellow color looks perfectly festive among all the other Easter treats!

Preheat oven to 350 degrees. Place liners in muffin tin (or coat with nonstick spray).

Cream together butter and sugar.

Add eggs, one at a time, until just incorporated.

In a large bowl, mix together the flour, baking powder, baking soda, poppy seeds, and lemon zest. I found the DEAL of the CENTURY when I was grocery shopping, by the way. Bulk poppy seeds. I was able to get about 1/4 cup (enough for 2 batches of muffins) for $0.55!! I love coming across these kinds of hidden gems!

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In a small bowl whisk together the greek yogurt with the water.

With the mixer on low, begin to add the dry ingredients to the butter and sugar mixture. Alternate two times between the dry and the greek yogurt mixture, ending with the dry.

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Finish the batter with the vanilla and lemon juice, and mix until smooth.

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Fill muffin liners with batter and bake muffins for 21-23 minutes, or until a toothpick comes out clean.

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For the glaze, simply whisk together the powdered sugar with the lemon juice. This will be a runny and very tart glaze. If you’d like a thicker glaze, simply add more powdered sugar until you get the desired consistency.

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Let muffins cool for about 15 minutes.

Then, using a tablespoon, top each muffin with glaze and let set for about 5 minutes.

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Finish off the muffins with another layer of glaze.


Adapted from: Food.com

Makes: 12 muffins

Prep: 20 minutes, Cook: 22 minutes, Total: 42 minutes

  • 1 stick unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • zest of 2 lemons
  • 1⁄4 teaspoon kosher salt
  • 1/3 cup 2% greek yogurt
  • 3 tablespoons water
  • 1 teaspoon vanilla
  • 3 tablespoons lemon juice, plus 2 tablespoons for glaze (i found 2 lemons gave me just over 5 tablespoons)
  • 1/2 cup powdered sugar, for glaze

Preheat oven to 350 degrees. Place liners in muffin tin (or coat with nonstick spray).

Cream together butter and sugar.

Add eggs, one at a time, until just incorporated.

In a large bowl, mix together the flour, baking powder, baking soda, poppy seeds, and lemon zest.

In a small bowl whisk together the greek yogurt with the water.

With the mixer on low, begin to add the dry ingredients to the butter and sugar mixture. Alternate two times between the dry and the greek yogurt mixture, ending with the dry.

Finish the batter with the vanilla and lemon juice. Mix until smooth.

Fill muffin liners with batter and bake muffins for 21-23 minutes, or until a toothpick comes out clean.

For the glaze, simply whisk together the powdered sugar with the lemon juice.

Let muffins cool for about 15 minutes.

Then, using a tablespoon, top each muffin with glaze and let set for about 5 minutes. Then finish off the muffins with another layer of glaze.

Enjoy!

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