Wednesday, May 14, 2014

Lemon Poppy Seed Muffins

I Am In Love...with my hubby, my two girls, and LEMON!  I have been whipping up plenty of lemon treats around the Hilosky House.  You can click here and here and here for some other lemon recipes!  I have been slacking on making muffins over the past two weeks, and I just happened to have a few a ton of lemons sitting in the fridge!  So it just made sense for me to make Lemon Poppy Seed Muffins!

Your Shopping List:

  • 1 stick butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup plain greek yogurt
  • 1/2 cup milk
  • 2 tbsp lemon juice, freshly squeezed
  • 1/2 tsp lemon extract
  • zest of one lemon
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/4 tsp baking soda
  • 2 tsp poppy seeds 

Now Let's Make the Lemon Poppy Seed Muffins
  1. Preheat your oven to 350 degrees and line a 12 cup muffin tin with paper liners
  2. In a stand mixer fitted with the whisk attachment, cream together the butter and sugar until light and fluffy
  3. Beat in eggs one at a time
  4. Add the greek yogurt, milk, lemon juice, and lemon extract and mix until batter is smooth
  5. Stir in the lemon zest
  6. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda
  7. With the mixer on the lowest speed, add the dry ingredients to the wet and mix until just combined
  8. Stir in the poppy seeds
  9. Divide batter evenly between the muffin cups
  10. Bake for 20 - 23 minutes
  11. Cool in pan for 10 minutes before transferring to a wire rack to cool completely

Optional Glaze
  • In a small bowl, stir together 2/3 cup powdered sugar with 4-5 tsp freshly squeezed lemon juice
  • Drizzle over tops of completely cooled muffins or dip muffin top into glaze completely
  • Allow glaze to harden before storing in an air tight container

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