Description
Planning brunch? These muffins are light and refreshing–the citrus glaze packs a big flavor punch!
Ingredients
Scale
muffins
- 2 c. all-purpose flour
- 2 eggs
- 1/3 c. poppy seeds
- 3/4 c. white sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. almond extract (or vanilla)
- 1 tbs. lemon juice
- 3/4 c. plain fat-free greek yogurt
- 1/4 c. vegetable oil
glaze
- 8 tbs. powdered sugar
- 3 tbs. lemon juice
- 1–2 tbs. lemon zest (usually from 1 large lemon)
Instructions
- Grease a 12 count muffin tin (I like to use non-stick cooking spray to evenly coat the cups), and preheat the oven to 400 degrees.
- Using a medium sized bowl, whisk together the baking soda, flour and salt. In a second large bowl, combine the wet ingredients with a mixer on low-medium speed: sugar, almond extract, eggs, yogurt, lemon juice and vegetable oil.
- When the wet ingredients are incorporated, slowly add the dry ingredients in three stages. TIP: Keep your mixer on low to minimize the flour-y mess. Add the poppy seeds last, gently folding them into the muffin batter.
- Fill each muffin about 2/3 the way full, and bake for 12-16 minutes until toothpick test comes out clean. Cool the muffins on a wire rack.
- To make the lemon glaze, mix the remaining lemon juice, powdered sugar and lemon zest in a small bowl. The consistency should be thin enough to drizzle but thick enough to have an opaque white color.
- Plate the muffins, drizzle the lemon glaze over the top and serve immediately.