Lemon Poppyseed Muffins

Lemon poppyseed muffins make me think of spring. And even though it's April 22, it still feels like winter in my neck of the woods. So anything that makes me think of spring is welcome! These are super lemony and delicious, with lemon juice and zest in the batter and a lovely tart and sweet glaze. These muffins would be a beautiful addition to any breakfast or brunch buffet, and they are super fast and easy to whip up. Need some spring in your life? Make these muffins!

Start by combining the flour, sugar, baking powder, baking soda, salt and poppyseeds in a small bowl.



In a large bowl, combine the eggs, yogurt, oil, lemon zest and lemon juice.



Blend until smooth and creamy, then gradually add the flour mixture, mixing just until combined. Lightly grease a muffin pan, and then divide the batter between the muffin cups.



(This is not the recipe for using paper muffin cups! The glaze will run over the paper and not on the muffins! Learn from my mistake, and DO NOT use paper cups!)

Bake for 15-18 minutes or until a toothpick comes out clean. While the muffins bake, prepare the glaze by combining the lemon juice with the sugar,



and whisk well to dissolve the sugar. When the muffins are done, lightly poke holes in the top with a meat fork or a toothpick.



(I like using a meat fork since you get more holes with each punch!) Now slowly and carefully, pour about a tablespoon of the glaze over each muffin.



Leave them in the pans for a few minutes, then remove to a wire rack to cool completely.



Find more ideas at Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, What's Cookin' in the Kitchen, Foodie Friday (#2!), Muffin Monday, Baker's Sunday.

One year ago: carrot souffle
Two years ago: carrot cake

Lemon Poppyseed Muffins

2 cups flour
3/4 cup sugar
2 Tbsp. poppy seeds
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 6-oz. carton plain yogurt
1/4 cup vegetable oil
2 Tbsp. lemon juice
1 Tbsp. grated lemon zest

Glaze:
1/4 cup lemon juice
3 Tbsp. sugar

Combine the flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda and salt.

In a large mixing bowl, combine the eggs, yogurt, vegetable oil, lemon juice and lemon zest. Blend well. Gradually add the flour mixture. Mix until just combined.

Spoon batter into paper-lined or greased muffin cups. Bake at 400 15-18 minutes.

Combine the 1/4 cup lemon juice with the remaining 3 tablespoons sugar. Stir until sugar dissolves. Once the muffins are baked, pierce the tops several times with a meat fork. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them to a wire rack to cool completely. Makes 12 muffins.