Lemon poppy seed muffins
Hey, Whiskers!!
Poppy seeds are my favorite thing in the world, either on bagels or in cakes and cookies, poppy seeds can do no wrong. Between the texture and the color, they are just sprinkles of heaven. Lemons remind me of childhood as we had a lemon tree in our backyard that gave us lemons larger than grapefruits. These muffins are a perfect combination of my two loves, in one delicious muffin, which only needs one bowl to make. I baked these in a mini muffin, and mini donut pans in the oven. I made these for my best friends bridal shower and there were no leftovers. The balance of sweet to sour plus the perfect texture, just make these muffins the perfect summer (or anytime really) dessert or snack. Until next time, share and enjoy these summer bites while making the world around you a better place,
Sam
INGREDIENTS
Muffins
Icing
INSTRUCTIONS
Poppy seeds are my favorite thing in the world, either on bagels or in cakes and cookies, poppy seeds can do no wrong. Between the texture and the color, they are just sprinkles of heaven. Lemons remind me of childhood as we had a lemon tree in our backyard that gave us lemons larger than grapefruits. These muffins are a perfect combination of my two loves, in one delicious muffin, which only needs one bowl to make. I baked these in a mini muffin, and mini donut pans in the oven. I made these for my best friends bridal shower and there were no leftovers. The balance of sweet to sour plus the perfect texture, just make these muffins the perfect summer (or anytime really) dessert or snack. Until next time, share and enjoy these summer bites while making the world around you a better place,
Sam
INGREDIENTS
Muffins
- 1⅓ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter (4 tablespoons)
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla (or almond) extract
- zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
- 1 tablespoon fresh lemon juice
- ¾ cup oil
- 1 tablespoon poppy seeds
Icing
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 3-4 cups powdered sugar
- 1-2 teaspoons fresh lemon juice
INSTRUCTIONS
- Preheat oven to 450 and grease a muffin pan.
- In a medium bowl whisk together flour, baking soda, and salt.
- In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt.
- Add dry ingredients to wet ingredients and mix until combined. Stir in poppy seeds.
- Fill muffin tins about ⅔ full with muffin batter.
- Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow muffins to cool on a wire rack.
- To make the icing cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired.
- Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds )
- Serve immediately or store at room temperature in an airtight container for up to 3-5 days. (They don't last that long don't worry.)