We love Lemon Poppy Seed Muffins they are so light and full of flavor.
4 Days left until spring! I can't wait!
In Washington that means warmer weather, hopefully less rain and tulips!
I can't wait for our first 60-70 degree day to kick everyone out of the house and work in the yard, my poor garden could use some serious attention.
As I was flipping through Dorie Greenspan's Baking From My Home To Yours yesterday I came across Lemon Poppy Seed Muffins and knew these would be a perfect treat to help kick start spring with the bright lemon flavor and gorgeous little poppy seeds.
After a few taste testings later, Colt and I agreed these are an Easter brunch must!
Besides being easy and gorgeous they are absolutely divine!
In case you need a few more muffin recipes make sure to check out Blueberry Oatmeal Muffins With Streusel, Moist Banana Nut Muffins , and Bakery-Style Double Chocolate Muffins.
Grate the zest off of 1 lemon and use your fingers to rub the zest into the sugar until the sugar smells wonderfully fragrant of the lemon.
At this point your mind will probably start to wander to all the other wonderful creations that could be made with the sugar... At least mine did..
To the sugar add flour, baking powder, baking soda and sea salt. Mix until thoroughly combined.
In a small bowl combined greek yogurt, eggs, pure vanilla extract, lemon juice and melted butter. Pour butter egg mixture over flour and add the poppy seeds.
Stir just until combined. Dough will be pretty thick.
Divide evenly into a regular-size muffin tin grease with butter.
When muffins are cool stir sifted confectioners sugar and 1/2 a whole lemon juiced. Add just enough additional lemon juice to thin icing enough to drizzle from a spoon.
When muffins are cool drizzle icing over the top of muffins.
If you don't own Dorie Greenspan's Baking From My Home To Yours I strongly suggest you buy it!