Glazed Lemon Poppy Seed Muffins

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Glazed lemon poppy seed muffins – the classic zingy, lemony muffin; easy to brand and sure to brighten up any morning!

Who doesn't love a practiced muffin? I certainly do! At that place are so many delicious muffin flavours available that it is hard to pick a favourite flavour, but if I was forced to cull then I think that I would have to go for lemon poppy seed muffins. It is the variety that I pick most often if I am in a cafe and information technology never disappoints; and the practiced news is that they are really quick and elementary to make at domicile!

The master key to making skilful homemade muffins is to make certain that y'all don't over-mix the batter – that will pb to tough muffins. For this reason I always mix muffins by hand, never with an electric mixer. But don't worry, they nevertheless but take a few minutes to whip up and they bake in fifteen minutes so yous are only one-half an 60 minutes away from a batch of delicious fresh muffins.

These ones are flavoured with both lemon zest and juice besides as being topped with a zingy lemon glaze to make sure that they are full of fresh lemon flavor. Poppy seeds add a scrap of texture and crunch, and I used yogurt in the batter to go on them light nevertheless moist. As with most home-fabricated muffins, these are best eaten on the day they are made, only they can exist kept in an airtight container for a couple of days. They also freeze well so y'all've got a stash of muffins prepare for whenever a peckish hits. They are perfect for breakfast, brunch, to popular in a lunchbox or to have every bit a snack at any time of twenty-four hours!

Here's what you'll need:

Lemon Poppy Seed Muffins:

• two cups all purpose flour
• ii tsp baking powder
• ane/2 tsp baking soda
• ane/4 tsp common salt
• i cup granulated saccharide
• ii large eggs
• finely grated zest of two big lemons
• juice of 1 lemon
• one stick butter, melted and cooled slightly
• iii/4 cup depression fat Greek way yogurt
• 1 tsp vanilla excerpt
• 2 Tbsp poppy seeds

Lemon Glaze:

• 1 loving cup powdered sugar
• 2-3 Tbsp fresh lemon juice

1. Preheat the oven to 425°F. Line a 12 cup muffin tray with paper muffin liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda and salt until very well combined and gratuitous from lumps.

3. In a big jug, whisk together the sugar, eggs, lemon zest, lemon juice, melted butter, yogurt and vanilla extract until smooth.

4. Add the liquid ingredients to the dry out along with the poppy seeds and fold together gently until just combined. There should be no pockets of flour left just be careful non to over-mix.

5. Split the mixture evenly amongst the muffin liners, I utilize a trigger ice cream scoop to do this.
6. Bake for v minutes and then without opening the oven door, turn the temperature downwards to 375°F and bake for a further 10-12 minutes until gilt and a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack and leave to cool completely.

7. To make the coat, sift the powdered sugar into a modest basin and gradually stir in the lemon juice until it is thin enough to drizzle.
8. Drizzle the glaze over the tops of the muffins and serve. All-time eaten on the day they are fabricated but will go along in an airtight container for a couple of days.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Lemon Poppy Seed Muffins:

• ii cups all purpose flour
• 2 tsp blistering powder
• 1/2 tsp baking soda
• 1/4 tsp table salt
• ane loving cup granulated carbohydrate
• 2 large eggs
• finely grated zest of 2 big lemons
• juice of 1 lemon
• 1 stick butter, melted and cooled slightly
• 3/iv cup depression fat Greek style yogurt
• 1 tsp vanilla extract
• ii Tbsp poppy seeds

Lemon Glaze:

• 1 loving cup powdered sugar
• 2-3 Tbsp fresh lemon juice

Instructions

1. Preheat the oven to 425°F. Line a 12 cup muffin tray with paper muffin liners.
2. In a big bowl, whisk together the flour, baking powder, baking soda and salt until very well combined and gratuitous from lumps.
3. In a large jug, whisk together the sugar, eggs, lemon zest, lemon juice, melted butter, yogurt and vanilla extract until smooth.
4. Add the liquid ingredients to the dry along with the poppy seeds and fold together gently until just combined. In that location should exist no pockets of flour left but be careful not to over-mix.
5. Separate the mixture evenly amongst the muffin liners, I apply a trigger ice cream scoop to do this.
6. Broil for five minutes then without opening the oven door, turn the temperature down to 375°F and bake for a further ten-12 minutes until gilded and a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack and get out to cool completely.
7. To make the glaze, sift the powdered sugar into a pocket-size bowl and gradually stir in the lemon juice until it is thin enough to drizzle.
8. Drizzle the glaze over the tops of the muffins and serve. Best eaten on the mean solar day they are made only volition keep in an airtight container for a couple of days.

Nutrition Information:

Yield:

12

Serving Size:

ane
Amount Per Serving: Calories: 283 Full Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 269mg Carbohydrates: 46g Fiber: 1g Sugar: 28g Protein: 5g

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Source: https://www.diys.com/glazed-lemon-poppy-seed-muffins/

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