Hello and pardon my long hiatus. Reasons? Busy at work, rebalancing dinner responsibilities now that hubby is back to work, adding gym workouts to my life, gardening, etc. Nothing serious. Getting out of the habit of blogging just happened so easily, and I’ve had a hard time finding the motivation to start again.
My love of cooking and baking, though, haven’t waned. So let’s see if I can get back into the habit of sharing the kitchen delights, starting with these Lemon Poppyseed Muffins. Bursting with refreshing citrus flavor and the crunch of poppyseeds, these sweet treats disappear in a flash (and reappear on the thighs!), so beware. I fool myself by making them in mini form, thinking I’m not eating as many. Yah, right. I end up popping mini muffins all day until the entire batch disappears, which has occurred numerous times.
I’ve made these bunches of times in the past few months, but I cannot stop myself from eating them, so they’ve vanished before I could ever take a photo. It took a lot of willpower to save these last few for photos, but I finally did it. And now I can finally share a stellar muffin recipe with you. Enjoy!
Lemon Poppyseed Muffins
- 2/3 cup sugar
- 1 lemon, zested and juiced
- 2 cups (8.5 ounces) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup Greek yogurt (or sour cream)
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 stick unsalted butter, melted and cooled
- 2 tbsp. poppyseeds
- 1 cup powdered sugar, sifted
- 2-3 tbsp. lemon juice
- Adjust oven rack to center position, and preheat oven to 400 degrees F. Fill muffin pan with paper liners.
- In a large bowl, combine sugar and lemon zest, rubbing with fingers to distribute lemon zest.
- Whisk in flour, baking powder, baking soda, and salt.
- In a small bowl, blend yogurt, eggs, vanilla, and melted butter. Add to dry ingredients, stirring gently to blend but not overmixing.
- Stir in poppyseeds.
- Divide batter evenly amongst muffin tins.
- Bake at 400 degrees F for 18-20 minutes (about 15 if using mini muffin pan), until thin knife or toothpick inserted in center of muffins comes out clean.Transfer muffin pan to cooling rack, and after 5 minutes, remove muffins from pan and continue to cool.
- When muffins cool completely, drizzle icing over tops (using spouted container or just drizzling with spoon or fork). To make icing, combine powdered sugar with lemon juice. Begin with 1 1/2 tbsp. and add more until desired consistency is reached.