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Lemon Poppy Seed Muffins with Icing Recipe

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This recipe for Lemon Poppy Seed Muffins with Icing is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/4 C. Flour
1/2 C. Sugar
1/4 C. Brown Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
2 Eggs
1-1/3 C. Lemon yogurt
1/3 C. Butter, melted
2 tsp. Lemon Zest
1 tsp. Vanilla Extract
1/2 C. Lemon Juice, divided
2 Tbsp. Poppy Seeds
2 Tbsp. Powdered Sugar
Directions:
Directions:
Preheat oven to 400º. Line 24 muffin tins with paper liners; spray the liners with nonstick baking spray containing flour. Set aside.
In large bowl, combine flour, sugar, cup brown sugar, baking powder, baking soda, and salt and mix with wire whisk until combined.
In medium bowl, combine eggs, lemon yogurt, melted butter, lemon zest, vanilla, and 1/4 C. juice; beat until smooth. Add to flour mixture and stir until almost combined. Stir in poppy seeds just until a batter forms.
Divide mixture among prepared muffin tins, filling each about 3/4 full. Bake for 16-22 minutes or until muffins are set and very light golden brown.
In small bowl, combine remaining 1/4 C. lemon juice with powdered sugar and mix well. Drizzle over warm muffins, then remove muffins from tins and cool on wire rack. Store covered at room temperature.
Number Of Servings:
Number Of Servings:
24

 

 

 

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