Description
Enjoy these Glazed Greek Yogurt Lemon Poppyseed Muffins for Easter. They are moist, flavorful, and easy to make.
Ingredients
Scale
- 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