Easter baking… isn’t it just the best? I mean, all those pastel colors and spring flavors? *Swoon*. And you know what screams “spring” louder than almost anything? Lemon! That bright, zesty tang just wakes you right up, doesn’t it? This year, I’m making these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter, and trust me, you’re gonna want to, too!
What I *love* about these is that they’re not just delicious, but they’ve got a little something *extra* thanks to the Greek yogurt. It makes them unbelievably moist, but also gives them a bit of a healthier twist (we won’t talk about the glaze, okay?). I remember one Easter, I tried making a fancy lemon cake, and it was a total disaster. Dry as a bone! That’s why I’m all about these muffins now – easy, foolproof, and packed with flavor.
Why You’ll Love These Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Okay, so why *these* muffins? Well, let me tell you, they’re kind of magical. Seriously! Here’s the lowdown:
- Moist, moist, moist! No dry muffins allowed around here.
- That bright lemon flavor? It’s like sunshine in a muffin.
- Super easy to whip up – even if you’re not a baking pro.
- Greek yogurt? Hello, extra protein and a *slightly* healthier treat!
- Perfect for Easter brunch, a sweet dessert, or just a “treat yourself” kinda day.
Moist and Tender Texture of these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
The secret? Greek yogurt, baby! It adds a creaminess and keeps these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter super moist. Trust me, you won’t get a dry crumb here!
Bright and Zesty Lemon Flavor in Every Bite of these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
It’s all about balance, right? The sweet muffin with that tangy lemon… mmm! Zesty and bright, these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter taste like springtime.
Easy to Make Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Don’t let baking intimidate you! These Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter are pretty much foolproof. Quick prep, easy steps, and bam! Deliciousness awaits!
Ingredients for Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Alright, gather ’round, bakers! Here’s what you’ll need to make these dreamy Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter. Don’t skimp on the good stuff! And, hey, measuring cups ready? Let’s go!
- 2 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt (or kosher salt, if you’re fancy!)
- 1/4 tsp. baking soda
- 1/2 cup vanilla Greek yogurt (or plain, if that’s what you’ve got!)
- 1/2 cup buttermilk (or sour milk – easy peasy, right?)
- 2 tbsp. lemon juice (fresh is best, trust me!)
- 1 cup granulated sugar
- 1 stick unsalted butter, softened (this is *key*!)
- 1 tbsp. lemon zest, grated (smells amazing, doesn’t it?)
- 2 large eggs
- 2 tsp. poppy seeds
- For the Glaze: 1 tsp. unsalted butter, melted
- For the Glaze: 4 tsp. lemon juice
- For the Glaze: 1 scant cup powdered sugar
How to Prepare the Best Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Okay, let’s get baking! These steps are super easy, I promise. Just follow along, and you’ll have the most amazing Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter before you know it. Get ready for some lemony goodness!
Preparing the Batter for Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
First things first: Preheat that oven to 425°F! Now, grab your big mixing bowl. Toss in the softened butter, sugar, eggs, lemon juice, zest, Greek yogurt, buttermilk, baking powder, salt, baking soda, and poppy seeds. Use your electric mixer to blend it all until it’s smooth and creamy. Don’t worry if there are a few lumps; it’s totally fine!
Baking the Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Time to fill those muffin tins! Put paper liners in each cup and give them a quick spray with cooking spray – this will stop the muffins from sticking. Fill each liner a little more than ¾ full. Pop the tins into the oven at 425°F for 5 minutes, then *lower* the heat to 350°F and bake for another 15-19 minutes. A toothpick should come out clean. Let those babies cool completely!
Icing the Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Okay, glaze time! This is my *favorite* part! In a bowl, mix the melted butter and lemon juice. Then, add the powdered sugar and get that electric mixer going again until you have a thick, but spreadable consistency. If it’s too thick, add a *tiny* bit more lemon juice. Now, grab your cooled muffins and drizzle that glorious lemon glaze all over them. I like to do it while they’re still a little warm, but not too hot, or the glaze will just melt right off. Enjoy!
Tips for Perfect Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Want to take these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter from “good” to “OMG”? I’ve got some tricks up my sleeve that’ll make ’em *amazing*. Seriously, a few little things can make all the difference!
- Room Temp is Key: Make sure your butter and eggs are at room temperature. It helps everything blend together so much better.
- Flour Power: Don’t just scoop flour from the bag! Lightly spoon it into your measuring cup and level it off. Too much flour = dry muffins, and nobody wants that!
- Easy Does It: Don’t overmix the batter! Seriously, just until everything’s combined. Overmixing makes ’em tough.
- Spray It Good: Trust me on this one – spray those liners with cooking spray, even if they’re non-stick. No one wants a muffin stuck to the paper!
- Cool It: Let the muffins cool *completely* before icing. Otherwise, the glaze will just melt right off. Patience, my friends!
Ingredient Notes and Substitutions for Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Okay, so maybe you’re missing an ingredient or two? No sweat! Baking’s all about improvising, right? Here are some easy swaps for these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter:
- Vanilla vs. Plain Greek Yogurt: Either works! I like vanilla for the extra sweetness, but plain is totally fine.
- Buttermilk Blues? No buttermilk? Just add a tablespoon of lemon juice or vinegar to regular milk. Let it sit for a few minutes – *voila*, sour milk!
- Flour Power: All-purpose is my go-to, but you *could* try a different flour. Just adjust the liquid if needed – baking is a science, after all!
- Butter Be Gone? I *always* use butter, but margarine will do in a pinch. But, hey, butter is better, okay?
- Lemon Boost: Want *even more* lemon flavor? Add a teaspoon of lemon extract. Zing!
Storing and Reheating Your Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
So, you’ve baked these beautiful Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter… and maybe you have leftovers? Lucky you! Just pop ’em in an airtight container. They’re good at room temperature for a day or two, but for longer, stick ’em in the fridge. Want a warm muffin? A quick zap in the microwave or a few minutes in a warm oven, and they’re good as new!
Frequently Asked Questions About Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Got questions? I’ve got answers! Baking should be fun, not stressful, so here are a few things I get asked about these yummy Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter all the time!
Can I make these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter ahead of time?
Yep, absolutely! You can totally bake these a day in advance. Just store them in an airtight container at room temperature. They’ll be just as delicious the next day, I promise!
Can I freeze these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter?
Freezing works great! But here’s the trick: freeze them *without* the glaze. Then, when you’re ready to eat them, thaw ’em out and add the glaze. Otherwise, the glaze gets kinda weird. Trust me on this one!
What if I don’t have Greek yogurt?
Oops! No Greek yogurt? Sour cream is a good substitute. The texture might be *slightly* different – maybe a tad richer – but they’ll still be delicious Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter!
Estimated Nutritional Information for Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Okay, so here’s the deal: nutrition info can vary *a lot* depending on the brands you use. So, this is just an estimate, okay? Don’t come at me if it’s off!
Rate These Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter
Okay, you made ’em, right? So, what did you think? Leave a comment and let me know! And hey, if you snapped a pic, share it on social media! I *love* seeing your creations!
Print
Disgustingly Good: 3 Glazed Easter Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 14 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter. They are moist, flavorful, and easy to make.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt or kosher salt
- 1/4 tsp. baking soda
- 1/2 cup vanilla Greek yogurt or plain Greek yogurt
- 1/2 cup buttermilk or sour milk
- 2 tbsp. lemon juice
- 1 cup granulated sugar
- 1 stick unsalted butter, softened
- 1 tbsp. lemon zest, grated
- 2 large eggs
- 2 tsp. poppy seeds
- 1 tsp. unsalted butter, melted (for glaze)
- 4 tsp. lemon juice (for glaze)
- 1 scant cup powdered sugar (for glaze)
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, blend softened butter, sugar, eggs, lemon juice, lemon zest, Greek yogurt, buttermilk or sour milk, baking powder, kosher salt, baking soda, and poppy seeds with an electric mixer until smooth and creamy.
- Slowly stir in flour, just until moistened. Lumps in the batter are okay.
- Place paper cupcake liners in muffin tins; spray liners with cooking spray.
- Fill a little more than ¾ full.
- Bake at 425°F for 5 minutes.
- Reduce heat to 350°F and continue baking about 15-19 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool.
- Ice with Lemon Glaze.
- Prepare glaze: place butter and lemon juice in a bowl.
- Add powdered sugar and mix with an electric mixer until you have a thick but spreadable consistency.
- Drizzle icing over warm muffins.
Notes
- Use unbleached flour for best results.
- Do not overmix the batter.
- Spray liners with cooking spray to prevent sticking.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
