• Eliana

Lemon Poppy Seed Muffins | Yum, Yum, Yum.

Lemon Poppy Seed Muffins are my ultimate favorite muffins ever. It all started when I was a little girl and my mom would buy the economy sized Costco packages of assorted mini muffins. The row all the way to the right were always the Lemon Poppy Seed Muffins, yes I remember all these years later. As soon as that box of muffins hit the counter top, I would pull up a chair, ask for a glass of milk, and eat 3 in one siting (they were mini, hold your comments). I wasn't allowed to eat all of them because I had to share with my three other siblings, if not a war would break out. I looked forward to my mom's weekly Costco run because that always meant more muffins for all of us!

Here's my own version of those muffins I hold near and dear to my heart. These aren't mini, they are full-sized and yummy in all the right places, especially the muffin tops since I glazed them with a lemon sugar syrup! Take a big fat bite, yum-oh!

Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. Mist with cooking spray.

In a small skillet, melt butter over medium-high heat. Set aside and allow to completely cool.

In a medium bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. Set aside.

In a large bowl, mix the lemon zest into the sugar until fully combined. I like combining the lemon zest with the sugar because it really enhances the lemon flavor!

Beat in the eggs using an electric mixer on high speed until light yellow and fluffy, about 2 minutes. Reduce speed to low and beat in melted butter, oil, yogurt, lemon juice, lemon zest, and vanilla extract, until well combined.

Carefully fold the dry ingredients into the wet ingredients, until just combined. Divide batter evenly between muffin cups, about ¼ cup per muffin. I like to use a big ice cream scooper to scoop the batter into the molds.

Bake in preheated oven for about 18-20 minutes, or until toothpick inserted in the center comes out clean.

Meanwhile, while the muffins are baking make the lemon glaze. In a small skillet, heat sugar and lemon together until sugar is dissolved, stirring often.

Immediately brush the tops of the muffins with the lemon glaze.

Allow muffins to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

Lemon Poppy Seed Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Inactive Time: 1 hour

Total Time: 1 hour and 30 minutes

Yield: 12 muffins

Ingredients:

1/2 stick unsalted butter, melted and cooled

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds, plus more for sprinkling, if desired

1 teaspoon salt

2 large eggs, at room temperature

3/4 cup granulated sugar

1/2 cup plain greek yogurt

¼ cup vegetable oil

1/3 cup lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

Glaze:

3 tablespoons granulated sugar

2 tablespoons lemon juice

Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. Mist with cooking spray.

In a small skillet, melt butter over medium-high heat. Set aside and allow to completely cool.

In a medium bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. Set aside.

In a large bowl, mix the lemon zest into the sugar until fully combined. Beat in eggs using an electric mixer on high speed until light yellow and fluffy, about 2 minutes. Reduce speed to low and beat in melted butter, oil, yogurt, lemon juice, lemon zest, and vanilla extract, until well combined. Carefully fold the dry ingredients into the wet ingredients, until just combined.

Divide batter evenly between muffin cups, about ¼ cup per muffin. Sprinkle the muffin tops with sugar and poppy seeds, if desired. Bake in preheated oven for about 18-20 minutes, or until toothpick inserted in the center comes out clean.

Meanwhile, while the muffins are baking make the lemon glaze. In a small skillet, heat sugar and lemon together until sugar is dissolved, stirring often. Immediately brush the tops of the muffins with the lemon glaze.

Allow muffins to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

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Private Chef Services - New York City

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