Glazed Lemon Poppy Seed Muffins
These moist and delicious muffins are filled with poppy seeds and lemony flavor from lemon juice, lemon zest and lemon in the glaze. They are so mouthwatering you won't want to stop eating them! Terrific for company or holiday breakfasts like Easter, Mother's Day or summer holiday fun.
Ingredients
MUFFINS:
- 2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking powder
- 1/2 tsp. sea salt or kosher salt
- 1/4 tsp. baking soda
- 1/2 cup Chobani vanilla Greek yogurt or plain Greek yogurt (you can also use sour cream)
- 1/2 cup buttermilk or sour milk
- 2 tbsp. lemon juice
- 1 cup sugar
- 1 stick unsalted butter softened
- 1 tbsp. grated lemon zest
- 2 large eggs
- 2 tsp. poppy seeds
LEMON BUTTER GLAZE:
- 1 tsp. unsalted butter melted
- 4 tsp. lemon juice
- 1 scant cup powdered sugar
Instructions
MUFFINS:
- Preheat oven to 425.°
- In a large mixing bowl, blend softened butter, sugar, eggs, lemon juice, lemon zest, Greek yogurt, buttermilk or sour milk, baking powder, kosher salt, baking soda and poppy seeds with an electric mixer.
- Slowly stir in flour, just until moistened.
- There will be lumps remaining in the batter—that’s okay.
- Place paper cupcake liners in muffin tins.
- Fill a little more than ¾ full.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking about 15-19 minutes, or until toothpick inserted in center comes out clean.
- Allow muffins to cool.
- Ice with Lemon Glaze.
LEMON BUTTER GLAZE:
- Prepare glaze: place butter and lemon juice in a bowl.
- Add powdered sugar and mix with an electric mixer until you have a thick but spreadable consistency.
- Drizzle icing over warm muffins.
- Serves 14 regular size muffins.
Notes
Recipe adapted from Thibeaults Table; recipe source: Bon Appetit.
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