Peachy Lemon Poppyseed Muffins are absolutely mouthwatering! These delicious muffins are loaded with flavor from peaches, lemon zest and poppy seeds. Then they're iced with a luscious lemon glaze. Terrific for a holiday or company breakfast or brunch. Every bite will have you drooling.
2tbsp.lemon juicethis is approximately the juice of one medium to large lemon
1cupgranulated sugar
1stickunsalted buttersoftened (1/2 cup)
1tbsp.lemon zestgrated
2largeeggs
2tsp.poppy seeds
2cupspeachespeeled and diced
LEMON GLAZE:
1/2tsp.vanilla extract
1 1/2tsp.lemon juiceif desired
2tbsp.half-and-half
1 1/4cupspowdered sugar
1/2tsp.vanilla extract
Instructions
MUFFINS:
Preheat oven to 425°.
In a large mixing bowl, blend sugar, eggs, vanilla, lemon juice, lemon zest, Greek yogurt, buttermilk or sour milk, baking powder, salt, baking soda and poppy seeds with an electric mixer.
Slowly stir in flour and peaches, just until moistened.
Grease or spray muffin tins.
Fill muffin tins almost to the top.
Bake at 425° for 5 minutes.
Reduce heat to 350° and bake about 15-20 minutes longer, or until toothpick inserted in center comes out clean.
Allow muffins to cool.
LEMON GLAZE:
Place all ingredients in a mixing bowl and mix with an electric mixer until you have a thick but spreadable consistency.
Drizzle icing over muffins.
Notes
NOTE: To sour milk, measure milk in a measuring cup. Add 1 tbsp. white vinegar. Allow milk to sit out on counter for about 5 minutes until it curdles. Use in recipe as directed.NOTE: If using salted butter, decrease salt to ¼ tsp.