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Lemon Poppy Seed Muffins (Glazed)

Lemon Poppy Seed Muffins (Glazed) — a muffin recipe, 14 ingredients, about 24 min.

24 min · Muffin

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ⅓ cup (80 ml) milk
  • ¼ cup (60 ml) vegetable oil
  • ⅔ cup (160 ml) nonfat lemon yogurt
  • 1 egg
  • 1 ¾ cups (300 g) all-purpose flour
  • ¼ cup (60 g) white granulated sugar
  • 2 tbsp poppy seeds
  • 1 tbsp lemon zest
  • ¼ tsp lemon extract
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120 g) confectioners' sugar
  • 2 ½ tsp lemon juice
Make it lactose-friendly
  • ⅓ cup (80 ml) milk → lactose-free milk, oat milk, or almond milk
  • ⅔ cup (160 ml) nonfat lemon yogurt → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Grease a 12-cup muffin tin with cold butter.
  3. Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.
  4. In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.
  5. Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.
  6. Divide the batter between the muffin cups.
  7. Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean.
  8. While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth.
  9. Drizzle muffins with glaze.
  10. Let cool on rack for 10 minutes and remove from muffin tin.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0