Lemon Poppy Seed Muffins
Serves: 12
  • For the Muffins:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup vanilla (or plain) Greek yogurt
  • ¼ cup lemon juice
  • 2 teaspoons lemon zest
  • 1½ tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • For the Lemon Icing:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  1. To Make the Muffins: Preheat the oven to 375ºF. Spray a 12-cup muffin tin with nonstick cooking spray or use paper liners. In a large bowl, add the flour, baking powder, baking soda, and salt. Mix until well combined and set aside.
  2. In another large bowl, cream together the butter and sugar using a stand mixer or hand mixer until mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Then add the Greek yogurt, lemon juice, lemon zest, poppy seeds, and vanilla and mix until well combined.
  3. Turn the mixer on low and add half of the dry ingredients followed by half of the buttermilk. Add the remaining dry ingredients and milk and turn the mixer off when the ingredients are just combined. You don't want to overmix the batter.
  4. Divide the muffin batter evenly into the prepared muffin tin and bake until the tops are lightly golden brown, about 20-22 minutes. Allow the muffins to cool for 10 minutes, then drizzle the tops with the lemon icing recipe below.
  5. To Make the Icing: Combine the confectioners' sugar and lemon juice in a small bowl and stir until completely smooth. Spoon the icing over the cooled muffins.
- You will need 2-3 lemons for the juice and zest in this recipe.
Recipe by Love Grows Wild at https://lovegrowswild.com/2016/04/lemon-poppy-seed-muffins/