Lemon Poppy Seed Muffins (Glazed)
This delicious muffin recipe is a treat for a special morning.
Total Time
24 minutes
Servings
12 muffins
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
Preheat the oven to 400°F (200°C).
Grease a 12-cup muffin tin with cold butter.
Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.
In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.
Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.
Divide the batter between the muffin cups.
Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean.
16 minutes
While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth.
Drizzle muffins with glaze.
Let cool on rack for 10 minutes and remove from muffin tin.
10 minutes
- •⅛ cup (30 g) sliced almonds can be sprinkled on after glazing for artistic flair.
- •Fresh Fruit and Yogurt Parfait: Slice your muffins in half and layer them with fresh berries, yogurt, and a drizzle of honey for a refreshing breakfast.