Lemon Poppy Seed Muffins
Ingredients
The Muffins
-
3
cups
all-purpose flour
-
1
cup
granulated sugar
-
2
tablespoons
poppy seeds
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1 ½
cups
plain yogurt or buttermilk
-
2
tablespoons
fresh lemon juice
-
1 ½
tablespoons
freshly grated lemon zest
-
2
large
eggs
-
½
cup
salted butter, melted
The Glaze
-
¼
cup
granulated sugar
-
¼
cup
fresh lemon juice
-
to taste
coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375°F (or 350°F for dark-coated pans) and prepare muffin tins.
- In a large bowl, whisk together the dry ingredients: flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: yogurt or buttermilk, lemon juice, lemon zest, and eggs.
- Combine the wet ingredients with the dry ingredients, folding gently to mix without overmixing.
- Add the melted butter and fold until just combined.
- Fill muffin cups about 2/3 full and bake for 17-20 minutes until lightly golden.
- While muffins bake, prepare the glaze by simmering sugar and lemon juice until thickened.
- Brush the glaze over the muffins immediately after they come out of the oven and sprinkle with coarse sugar if desired.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
20 muffins
Calories
181
Total fat
6g
Total carbohydrates
29g
Total protein
3g
Sodium
176mg
Cholesterol
31mg
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