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Lemon Poppy Seed Muffins

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Level: Easy

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Description

These Lemon Poppy Seed Muffins are soft, fluffy and bursting with flavor!

Ingredients

  • 1-½ cup All-purpose Flour
  • ¾ cups White Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 2 Tablespoons Poppy Seeds
  • ¾ cups Plain Greek Yogurt
  • 1  Lemon, Zest And Juice
  • 2  Eggs
  • 1-½ teaspoon Vanilla Bean Paste Or Vanilla Extract
  • 5 Tablespoons Unsalted Butter, Melted And Cooled
  • FOR THE GLAZE:
  • 3 ounces, weight Cream Cheese, Softened
  • ½ cups Powdered Sugar
  • ½ teaspoons Vanilla Bean Paste Or Vanilla Extract
  • 2 Tablespoons Milk (any Kind)

Preparation

Preheat oven to 425ºF. Line a 12-count muffin pan with paper liners or grease well with nonstick cooking spray. Set aside.

In a large bowl, combine flour, white sugar, baking powder, salt, baking soda, and poppy seeds. Set aside.

In a medium bowl, whisk Greek yogurt, juice and zest of lemon, eggs, vanilla bean paste, and cooled, melted butter. Stir wet ingredients into flour mixture, being careful not to overmix. Dough will be thick.

Spoon mixture into prepared muffin pan, filling a little over 3/4 full for each tin. Bake for 5 minutes at 425ºF, then, without opening oven door, lower temperature to 375ºF and bake for about 10–15 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425ºF first helps to achieve that high, bakery style muffin.

Remove from oven and let cool completely before glazing.

To make the cream cheese glaze, in a medium bowl, beat softened cream cheese with an electric hand mixer for 2 minutes. Beat in powdered sugar, then add vanilla bean paste and milk. Start with 1 tablespoon and increase liquid if needed for a thinner glaze.

Drizzle cream cheese glaze over cooled muffins. Enjoy!

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