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Ingredients
| all-purpose flour (unsifted): 3 cups |
| poppy seed: 1/4 cup |
| baking powder: 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 1/4 cups (divided) |
| eggs: 2 |
| whole plain yogurt: 1 2/3 cups |
| unsalted butter: 1/2 cup (melted) |
| lemon zest: 1 Tbl (finely grated) |
| lemon juice: 1/4 cup (fresh) |
Lemon Poppy Seed Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
12 serving(s)
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- Preheat oven to 375 degrees F.
- Grease a 12 cup muffin pan.
- In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a medium bowl, whisk together 1 cup of the sugar, eggs, yogurt, butter, and lemon zest until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool slightly.
- In a small saucepan, heat the remaining sugar and lemon juice over medium heat, stirring, until sugar is dissolved. Brush over warm muffins.