Lemon Poppy Seed Muffins
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 2¼ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon bicarb of soda
- 2 tablespoons poppy seeds
- ½ cup sugar
- 2 tablespoons lemon zest
- 1 cup greek yoghurt
- ⅓ cup milk
- ½ cup butter, melted
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Lemon Glaze
- 1 cup icing sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 200 °C. Line muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, baking powder and bicarb of soda.
- In a separate mixing bowl, add the lemon zest and sugar. Use a whisk to combine the zest and sugar together. Add in the yoghurt, butter, milk, eggs, lemon juice and vanilla. Whisk until smooth
- Add the sugar and lemon mixture to the bowl with the flour. Add the poppy seeds and salt. Fold the mixture together until just combined (the batter will be thick).
- Divide the mixture evenly among paper liners. Bake for 15-17 minutes, until golden brown. Remove and leave to cool.
Lemon Glaze
- Combine together the icing sugar and lemon juice to make a thick paste. Drizzle over the cooled muffins