Lemon Poppy Seed Muffins
You can't go wrong with these lemon poppy seed muffins this spring! With bright notes of lemon and a sweet icing these are sure to be a big hit with your family.
Ingredients
- 1 1/8 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1 1/4 tsp Poppy Seeds
- pinch Salt
- 1/2 cup Granulated Sugar
- Lemon Zest From 2 lemons (you can also save some zest for the top of the muffins after you put the icing on)
- 1/2 cup Greek Yogurt
- 5 tbsp Milk
- 1/4 cup Butter Melted
- 1 Egg
- 1/2 tbsp Lemon Juice
- 3/4 tsp Vanilla Extract
Icing
- 3/4 cup Powdered Sugar
- 1-2 tbsp Lemon Juice
Instructions
- Preheat your oven to 400 degrees F. Line a muffin pan with 6 paper liners.
- In a large bowl whisk together the flour, baking powder and baking soda. Add in poppy seeds and salt.
- In a medium bowl combine the sugar and lemon zest. Add the greek yogurt, skim milk, melted butter, eggs, lemon juice and vanilla extract. Whisk these ingredients together and add to the flour mixture. Mix just until combined.
- Pour the batter into your muffin tin. Bake the muffins for 13-15 minutes or until the muffins are slightly golden. Let the muffins cool on a wire rack.
- To make the icing, combine the powdered sugar and lemon juice. You want the consistency to be loose but also hold up when drizzled over the muffins.