Lemon Poppy Seed Muffins
(from melissa’s recipe box)
These are so delicious! This recipe yields 18 muffins, but don’t expect 18 people to share so nicely!
Prep time: 15 minutes
Cook time: 15 minutes
Serves 18 people
Categories: baking, muffins, sweets
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 1/8 cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup plain yogurt
- 1/3 cup oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons milk
Directions
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Preheat oven to 375 and prepare muffin pans with paper liners or grease with vegetable shortening. Yields approx. 18 muffins.
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Combine dry ingredients and set aside.
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Mix wet ingredients and fold into dry (careful not to overmix) until wet.
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Fill muffin cups 1/2 full. Bake 15 minutes or until the tops are golden brown and it passes a toothpick test.
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After removing from the oven, mix 1/3 cup of lemon juice and several heaping spoonfulls of powdered sugar in a dish. Poke a hole in the top of the hot muffins and spoon a bit of this into and over the hole. Let cool on a rack several minutes.
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Best served warm with coffee on a lazy Sunday morning.