Photo courtesy a-kitchen-addiction.com
As Spring rolls around and the world starts to warm up, there’s no better way to enjoy these brighter days than indulging in the bright and fruity flavors of a lemon poppyseed muffin. These muffins, which possess the sweetness of a lemon and the nutty taste of a poppyseed muffin, do a great job of combining these two contrasting flavors into a delicious treat. Despite the multiple flavors within these muffins, it only takes six simple steps to make them. Whether it’s on a rainy spring day, or a seventy-degree mid-summer day, these treats are sure to get you in a warm season’s mood!
First, preheat that oven to 450. Then grease a muffin pan or line it with cupcake liners.
Then, in a medium bowl, add in the flour, baking soda, and salt, and whisk together.
In another large bowl, mix together the butter, eggs, sugar, lemon zest, Greek yogurt, and vanilla.
Add the dry ingredients to the wet ingredients and mix till everything’s combined, then add in the poppyseeds and stir.
Add the batter to the muffin tins, only filling about ⅔ full. Bake in preheated oven for 12-16 minutes, or till a toothpick inserted comes out clean except for a few moist crumbs.
Let the muffin tin cool on a wire rack.
1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter (4 tablespoons)
3/4 cup sugar
1 teaspoon vanilla (or almond)
zest of 2 small lemons (or 1 large lemon – about 2 tablespoons)
1 tablespoon fresh lemon juice
3/4 cup plain fat free greek yogurt
1 tablespoon poppyseeds
2 tablespoons butter, softened
2 ounces cream cheese, softened
3-4 cups powdered sugar
1-2 teaspoons fresh lemon juice
Recipe courtesy: lecremedelacrumb.com