The Pioneer Woman Tasty Kitchen
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Lemon-Poppy Seed Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Big fluffy lemon poppy seed muffins great for breakfast or an afternoon snack!

Ingredients

  • 3 cups All-purpose Flour
  • 1-¼ cup Sugar, Divided
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 3 Tablespoons Poppy Seeds
  • ½ teaspoons Salt
  • 1-½ cup Lowfat Plain Yogurt
  • 1 Tablespoon Grated Lemon Zest
  • 2 whole Eggs
  • 5 Tablespoons Lemon Juice, Divided
  • 1 stick Butter

Preparation

Preheat the oven to 375ºF. Mix the flour, 1 cup of sugar, baking powder, baking soda, poppy seeds and salt together in a large bowl. In a medium bowl whisk together the yogurt, lemon zest, eggs and 1 tablespoon lemon juice. Fold the mixture into the flour mixture. Then fold in the melted butter.

Distribute the mixture evenly among the muffin cups. I used a 1/3 measuring cup. Bake for 25-30 minutes. Let them cool for 5 minutes and then add the glaze.

To make the glaze, heat the remaining 1/4 cup of lemon juice and remaining 1/4 cup of sugar in a small pot for 3 to 4 minutes. Once the sugar is completely dissolved, brush on top of the warm muffins.

Recipe adapted from America’s Test Kitchen Basic Muffins recipe.

One Comment

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EmmiKitti on 9.5.2015

If I wanted to make this recipe with buttermilk instead of Greek yogurt, how much buttermilk would you suggest using?

One Review

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Laura on 7.26.2012

These are SO good! I used Chobani lemon flavored Greek yogurt for added flavor. I also substituted light butter for regular and they still had a great flavor and texture. Thanks!

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