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Peachy Lemon Poppyseed Muffins | Can't Stay Out of the Kitchen | these luscious #muffins are filled with #peaches, #lemon & #poppyseeds. Terrific for a #holiday or company #breakfast. #PeachMuffins #PeachyLemonPoppyseedMuffins

Peachy Lemon Poppyseed Muffins

Teresa Ambra
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.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 14
Calories 275 kcal

Equipment

  • 2 12-tin regular muffin tins
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • measuring spoons
  • measuring cups
  • 1 sharp knife to cut, pare and peel peaches
  • 1 medium mixing bowl

Ingredients
  

MUFFINS:

  • 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 tsp. pure vanilla extract
  • 1/2 cup plain Icelandic yogurt or Greek yogurt
  • 1/2 cup buttermilk or sour milk
  • 2 tbsp. lemon juice this is approximately the juice of one medium to large lemon
  • 1 cup granulated sugar
  • 1 stick unsalted butter softened (1/2 cup)
  • 1 tbsp. lemon zest grated
  • 2 large eggs
  • 2 tsp. poppy seeds
  • 2 cups peaches peeled and diced

LEMON GLAZE:

  • 1/2 tsp. vanilla extract
  • 1 1/2 tsp. lemon juice if desired
  • 2 tbsp. half-and-half
  • 1 1/4 cups powdered sugar
  • 1/2 tsp. 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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 275kcalCarbohydrates: 46gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 182mgPotassium: 98mgFiber: 1gSugar: 28gVitamin A: 335IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Keyword breakfast, brunch, lemon, muffins, peaches
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