Saturday, April 18, 2015

Lemon Poppyseed Muffins

My love of lemon rears its head once more!

I started having a hankering for lemon poppyseed muffins early this week, but had neither the time, nor one of the essential ingredients to make this dream a reality.  Until today.

I woke up early(ish) and ran to the store for some yogurt (I normally have this on hand, and was saddened when I saw I was out).  These muffins were going to happen.  They just were!

I actually have a love/hate relationship with muffins that stems from the fact that if you try to buy a muffin from a bakery or store, what you end up with is something more akin to a cupcake than a muffin.  Which, don't get me wrong, cupcakes are awesome, but when I want a muffin, I want a muffin!  Not a cupcake masquerading as a muffin.  It's very "sheep in wolves clothing"... sneaky little pseudo-muffins.

These muffins are muffins!  Yes, they do have a glaze on them, but that part is totally optional!

I had Bruce try one after they were done, and he said they needed more sugar.  I'm pretty sure he's been brainwashed by the cupcake-muffin ninjas out there.

These muffins are bursting with lemon flavor!  And won't leave you feeling like a slug after eating one (or two!) for breakfast like those muffin impostors will.  The glaze is sweet but tangy, which gives them a nice zip.  You should make them.  They'll change your view on muffins forever!
















Lemon Poppyseed Muffins

Ingredients:

Zest from 1 medium lemon (and juice)
2/3 c. sugar
2 c. flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter (melted and cooled)
3/4 c. plain yogurt
1 tsp vanilla
1/2 tsp lemon extract
2 eggs
2 Tbs poppyseeds

Glaze (optional):

1 1/4 c. powdered sugar
1/2 tsp lemonade Kool-Aid powder
1 Tbs milk

Directions:

Preheat oven to 400 degrees.  Line a muffin tin with paper liners. These can also be made into mini muffins!

In a large bowl, mix the lemon zest with the sugar until well combined and fragrant.  Mix in the flour, baking powder, baking soda and salt.

In a small bowl, whisk together the cooled butter, yogurt, lemon juice, vanilla, eggs, and lemon extract until smooth.  Stir the mixture into the dry ingredients and mix well.  Stir in the poppyseeds until well incorporated.

Spoon the batter evenly into your prepared muffin tin.  Bake for 18-20 minutes or until just turning golden brown (If using a mini muffin pan, bake 12-14 minutes).

Allow the muffins to slightly cool while you make the glaze.

Mix the Kool-Aid powder with the powdered sugar until incorporated.  Stir in the milk and mix until you reach your desired consistency.  Drizzle over the muffins.

Enjoy!

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