Lemon Poppy Seed Muffins (Glazed)
This delicious muffin recipe is a treat for a special morning.
Source and licence
"Lemon Poppy Seed Muffins (Glazed)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Poppy_Seed_Muffins_(Glazed), revision 4523364), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Poppy_Seed_Muffins_(Glazed)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523364
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ⅓ cup (80 ml) milk
- ¼ cup (60 ml) vegetable oil
- ⅔ cup (160 ml) nonfat lemon yogurt
- 1 egg
- 1 ¾ cups (300 g) all-purpose flour
- ¼ cup (60 g) white granulated sugar
- 2 tbsp poppy seeds
- 1 tbsp lemon zest
- ¼ tsp lemon extract
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 g) confectioners' sugar
- 2 ½ tsp lemon juice
Method
- Preheat the oven to 400°F (200°C).
- Grease a 12-cup muffin tin with cold butter.
- Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.
- In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.
- Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.
- Divide the batter between the muffin cups.
- Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean.
- While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth.
- Drizzle muffins with glaze.
- Let cool on rack for 10 minutes and remove from muffin tin.