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lemon poppy seed muffins in wrapper sitting in wicker basket

Lemon Poppy Seed Muffins with Greek Yogurt

Stephanie
Tangy lemon, crunchy poppy seeds, sweet glaze and greek yogurt makes these muffins moist and fluffy, perfect for breakfast or brunch!
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Course Breakfast, Dessert

Ingredients
  

  • 1 1/2 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 freshly grated zest of lemons
  • 1 c sugar
  • 2 eggs
  • 3/4 c greek yogurt
  • 3 tbs poppy seeds
  • 1/3 c vegetable oil
  • 2 1/2 tbs fresh lemon juice
  • 2 1/2 tbs milk
  • 1/2 tsp vanilla extract
  • 1-2 tbs fresh lemon juice (for glaze)
  • 1/2 c powdered sugar (for glaze)

Instructions
 

  • preheat oven to 350 degrees F. Line cupcake pan with paper cups
  • mix together flour, baking powder and salt in small bowl. Set aside
  • mix together lemon zest, yogurt, sugar, eggs, poppy seeds, oil, lemon juice, milk and vanilla extract in a large bowl.
  • gently fold flour mixture into yogurt mixture until combined
  • pour batter into cupcake pan and bake for 13-18 minutes or until a toothpick comes out clean
  • in a small bowl, mix together lemon juice and powdered sugar for glaze
  • pour glaze over slightly warm bread
  • slice and enjoy!
Keyword bread, lemon, muffins, poppy seeds
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