Why I chose this recipe:
What is better in the morning than a delicious muffin and a cup of coffee or in my case, a cold diet coke? Yes, I am a diet coke girl. My children also love my muffins as an after school snack. So I have been on a “muffin kick” recently trying to create moist, delicious muffins that also look appealing.
Many times muffins look great, but are dry and flavorless or taste great, but look flat and unappealing. So I decided to play with some ingredients and do some online research to figure out how to make muffins look better, while maintaining flavor. Along the way, I found these adorable paper baking cups by Simply Baked, which are oven safe and absolutely adorable. They come in many designs and colors which make them fun to have in the pantry for all of my baking.
When I mentioned to my children that I was working on muffins, my second daughter begged me to focus on Lemon Poppy Seed ones. After many versions, this recipe is the one we, and many of my “taste testers” think is worthy of sharing with you all. So next time you are at the store, grab some poppy seeds and lemons to create a scrumptious muffin. Quickly you will see how easy it is to .
Muffin Ingredients
3 cups flour
2 Tbsp poppy seeds
1 Tbsp baking powder
½ tsp baking soda
1 tsp kosher salt
10 Tbsp butter, softened
1 cup brown sugar
Zest of one large lemon
2 large eggs
12 oz. vanilla Greek yogurt*
1 Tbsp lemon juice
1 Tbsp lemon extract
Lemon Drizzle Ingredients
1 cup confectioners’ sugar
1 Tbsp lemon juice
Water
Directions
Preheat oven to 425 degrees.
Using 3oz. paper baking cups, arrange twelve on each cookie sheet. Set aside.
In medium-sized bowl, mix flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a stand mixer with paddle attachment, combine butter, brown sugar, lemon zest and blend on medium speed until light and fluffy.
Add eggs, one at a time, beating until fully combined.
Scrape down sides as needed.
Reduce speed to low and add dry ingredients alternating with yogurt.
Finally, add lemon juice and lemon extract.
Mix just until combine. Do not over mix or tough muffins will be created.
Using a 1 ½ inch in diameter ice cream scoop, scoop batter into baking cups.
Bake for 9 minutes at 425 degrees. Then, without opening the oven door, reduce the temperature to 350 degrees and bake for an additional 10-12 minutes. Baking time will depend on how full you fill the baking cups.
Remove from oven and let cool.
While muffins are cooling, prepare Lemon Drizzle by combining powdered sugar and lemon juice.
Whisk and slowly add a tablespoon of water at a time until you get your desired consistency.**
With small spoon, drizzle Lemon Drizzle over the muffins and let stand for 10 minutes to allow them to finish cooling.
* I used Greek style vanilla cultured coconut milk yogurt.
** Personally I like the drizzle to just barely drizzle off a spoon when lifted out of the bowl.