A moist lemony muffin, a little bit tart, a little bit sweet, and ready in 30 minutes. And the easy lemon glaze puts them over the top on the deliciousness scale!
1teaspoonlemon extract(you can also use vanilla extract & increase lemon juice by 1-2 Tablespoons)
½teaspoonvanilla extract
Lemon Glaze
1cuppowdered sugar
2-3Tablespoonslemon juice
Instructions
Preheat oven to 425 degrees. Spray a 12-cup muffin tin with nonstick spray or use cupcake liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, poppy seeds and zest. Set aside.
In a medium bowl, combine vegetable oil, yogurt, lemon juice, eggs and extract. Stir to combine.
Pour wet ingredients into dry ingredients stirring just until combined. Over stirring will cause muffins to be tough.
Divide batter between 12 muffins cups.
Place in oven and bake for 5 minutes at 425 degrees. Turn oven down to 400 degrees and continue cooking for 13-15 minutes or until toothpick inserted in center of muffin comes out clean.
Remove muffins from oven and let cool in pan for 5 minutes on wire rack. Remove from muffin pan to wire rack and let cool remainder of way.
While muffins are baking, whisk together powdered sugar and 2 tablespoons lemon juice. If the glaze is too thick add a little more lemon juice, if too thin add more powdered sugar.
When muffins are cool, drizzle lemon glaze over all. Let set before storing in airtight container.
Notes
VARIATIONS
Almond Lovers - change out the lemon extract for almond extract for tasty Almond Poppy Seed Muffins
For a more herbally flavor, try Meyer lemons in place of regular lemons
Lemon Lovers - for a stronger lemon flavor, massage lemon zest into sugar prior to adding to batter
Vegan Lemon Poppy Seed Muffins - Use a vegan yogurt, neutral oil, increase baking soda to 1 teaspoon and substitute 2 Tablespoons of flax seed in lieu of eggs
Gluten-free Lemon Poppy Seed Muffins - use a 1:1 flour or almond flour in place of all-purpose flour