Lemon Poppy Seed Muffins

My most requested muffin recipe has arrived. These lemon poppy seed muffins are perfectly fluffy & also, dare I say it, perfectly moist. A light and sweet muffin that you can have for breakfast with a scoop of greek yogurt & fresh berries, or as an on-the-go afternoon snack. Whatever you do, don’t skip the lemon glaze because it’s obviously the best part. You can thank me later ;)

Makes: 12 muffins

Ingredients

zest of 1 lemon

1/2 cup sugar

1 egg

1 cup greek yogurt

1/4 milk

1/3 cup fresh lemon juice (~2 lemons)

1/3 cup avocado oil

1 1/2 tsp vanilla extract

1 3/4 cup all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

2 tbsp poppy seeds

Glaze:

1/2 cup powdered sugar

1-2 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F and line a muffin pan with liners and/or non-stick spray.

2. Whisk together the lemon zest and sugar in a large bowl until well combined.

3. Add the egg, greek yogurt, milk, lemon juice, avocado oil, and vanilla extract. Whisk until sugar is fully incorporated with the other ingredients.

4. Add the flour, baking powder, baking soda, and salt into the bowl of wet ingredients and gently fold together until just combined. Do not over mix!

5. Add the poppy seeds and gently mix again.

6. Spoon the batter into the muffin pan filling 3/4 of the way.

7. Bake for 18-20 minutes, or until a toothpick comes out clean.

8. To make the glaze, mix together the powdered sugar and lemon juice. Start with 1 tbsp and add a little more as needed.

9. Let the muffins rest in the muffin pan for 5 minutes before transferring to a cooling rack.

10. Once fully cooled, remove the liners (if you used them), and drizzle with the glaze.

    
    

Be sure to take a pic & tag @thepreppedpalate in your creations 📸