Ashleigh made these muffins and brought them to work, and boy were they good! I couldn’t help myself, I had two! So this week when I wanted to make muffins for the week for breakfast, I pestered her for this recipe. Lemon Poppy Seed are one of my favorite muffins, breads, squares – the yoghurt makes these muffins so moist and the lemon glaze adds a certain je-ne-sais-quoi. I hope you enjoy them as much as I do!
Lemon Yoghurt Poppy Seed Muffins
Bake temp: 400F
Bake time: 16 – 18 minutes
Yields 1 dozen muffins
1/3 cup milk
1/4 cup vegetable or canola oil
2/3 cup lemon yoghurt
1 3/4 cup all-purpose flour
1/4 cup white sugar
2 tbsp poppy seed
1 tbsp grated lemon zest (approx 1 lemon)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 400F. Line or grease a muffin tin.
Beat milk, oil, yoghurt, and egg in a large bowl. Sift together all dry ingredients, except lemon zest. Add slowly to wet mixture; add lemon zest and mix thoroughly. Pour into prepared muffin tin, fill muffin cups 1/2 way (trust me on this, they will rise a lot). Bake 16 to 18 minutes until toothpick comes out clean.
1/2 cup icing sugar
2 to 3 tsp lemon juice (approx 1 lemon)
Mix together until of drizzling consistency. Drizzle over muffins when cool, and enjoy!
Original recipe found here.