This was one of the best desserts I made according to my boyfriend. I rarely do muffins, when I do them I do banana and nuts or carrot cake muffins. I am absolutely desperate with frosting and cupcakes so I rarely try to make those but lemon and poppy seeds muffins are a perfect blend of the two.
They were super easy to make and they make a fabulous fresh, every day dessert with coffee or to take to a party. I had some blueberries left over so I added them when already pouring the mixture into the cups. If you make more then your family can eat in three days time, you can definitely freeze them once they are cool and just pull them out of the freezer few hours before you have guests or defrost them in a microwave.
Give it a try yourself, you won't regret it!
3/4 cup sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1/3 cup unsalted butter (melted/room temp.)
2/3 cup greek yogurt
1 teaspoon vanilla extract
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
1 cup of blueberries or 3 tbsp of coconut
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
DIRECTIONS1. Preheat oven to 220 C (425F).
2. Lightly grease a muffin pan with oil or nonstick spray or alternatively line with paper liners (I made 10 muffins out of this mixture). I am always using those Ikea silicone muffin cups and I make as many as I can fill with mixture. They also come out easy even when not greased.
3. Make dry mixture by steering together flour, baking powder, baking soda, salt and poppy seeds.
4. Beat the butter on high speed until smooth and creamy (about 1 minute). I used manual beater and a butter which I left on room temperature for 20 min as I didn't have electric one handy and muffins came out great. Add sugar and cream together onto butter mixture, add eggs, vanilla extract, lemon zest and greek yogurt to it, mix just to combine. Add lemon juice and mix to combine nicely.
5. Add dry flour mixture to this wet mixture and mix until batter is well combined.
6. Spoon batter into prepared cups, but fill them only about 3/4 full because they will grow a bit.
7. Bake for 5 minutes at 220C/425F. Lower the oven temperature to 180C/350F and bake for 10-15 more minutes or until a toothpick inserted in the center of one muffin comes out clean.
8. While you are waiting for muffins to be done you can make the glaze. Stir together powdered sugar and lemon juice and drizzle over the baked muffins.
Let me know how yours came out if you decide to try them! :)