Recipe

Lemon Poppy Seed Muffins Recipe

Add Step-by-Step Photos	Vanessa / All my dishes 2 years, 5 months ago These muffins, adapted from Dorie Greenspan’s book Baking From My Home To Yours, have a mellow nuttiness and their lemon flavor can be played up or down by varying the amount of lemon juice in the icing. Prep:10m Cook:12m Servings:12	Vanessa
	quick easy muffins poppyseed lemon

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Ingredients

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tbsp poppy seeds

2/3 cup sugar

Juice of one lemon

1/2 cup yogurt

1/4 cup half-and-half

2 eggs

1 tsp vanilla

1 stick unsalted butter, melted

Directions

Preheat oven to 400 degrees F. Combine the all the dry ingredients except for the sugar, set aside.

Add the sugar to the butter mixture and stir. Combine the yogurt and half-and-half and stir until no longer lumpy, add to the butter/sugar mixture. Add the eggs, vanilla, and lemon juice to the butter and combine.

Combine the wet ingredients with the dry ingredients. Make sure not to overstir, just gently fold and combine…lumps are okay.

Spoon into the muffin cups. Bake for 12 -15 minutes or until golden brown and a knife inserted into a muffin comes out clean.

Cool on a rack for 10 minutes. Drizzle with icing made from lemon juice and powdered sugar. I use about 2 tsps lemon juice and enough sugar to make a thick, drizzley glaze.

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Comments

yaseminmutfakta 2 years, 4 months ago said:
This looks delicious! but i wonder what is "half-and-half" :)

vanessa 2 years, 4 months ago said:
A dairy product made with half milk and half cream.

sashacanadian 2 years ago said:
Has anyone made these using home made bisquick? If yes, please give qty of bisquick for recipe.
thanks, SashaCanadian (diabetic)

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Alterations

julie_shanson 1 year, 9 months ago said:
I made these with the addition of the zest of one meyer lemon and 1 c. of w/w pastry flour (and 1 c. of a/p flour). Came out great!

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