Lemon Poppy Seed Muffins: A Spring Delight

Ingredients:

• 4 tbsp unsalted butter
• 1 cup white whole wheat flour (or all-purpose flour)
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda





• 1/2 tsp salt
• 2 tbsp poppy seeds
• 3/4 cup granulated sugar
• 3/4 cup nonfat Greek yogurt (room temperature)









• 2 large eggs (room temperature)
• 1 tbsp lemon zest (from about 3 lemons)
• 1/4 cup freshly squeezed lemon juice
• 2 tsp pure vanilla extract

For the Glaze:

• 1 1/2 tbsp lemon juice
• 3/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a small bowl, melt the butter and set aside to cool.
3. In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, poppy seeds).
4. In a medium bowl, combine the sugar and lemon zest. Rub them together with your fingers until fragrant.
5. Add the yogurt, eggs, lemon juice, vanilla, and melted butter to the sugar mixture. Whisk until smooth.
6. Create a well in the dry ingredients and carefully pour in the wet ingredients.
7. Gently mix with a spatula or wooden spoon until just combined.
8. Divide the batter evenly among the muffin cups.





9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To Make the Glaze:

1. Whisk together the lemon juice and powdered sugar in a small bowl.




2. Drizzle the glaze over the cooled muffins.

Tips:

• For the best flavor, use fresh lemons.
• Let the yogurt and eggs come to room temperature before using.
• Don’t overmix the batter, as this can result in tough muffins.
• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This will prevent them from getting soggy.

Storage:

• Store muffins in an airtight container at room temperature for up to 4 days.
• Freeze muffins for up to 3 months.