Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are one of my favorites.  I once tried making them from a grocery store mix and was greatly disappointed.  Then I found this lovely recipe over at Your Homebased Mom.  The muffins are perfect with a wonderful lemon kick.  I cut the sugar a bit and added some yogurt to make them a little more breakfast-like, but I just couldn’t part with the lemon glaze!  If you are a lemon lover like me, these are the perfect breakfast treat!

Lemon Poppy Seed Muffins

Adapted from Your Homebased Mom

Muffins

1 cup all purpose flour

¾ cup whole wheat flour

1/3 cup sugar

1 tsp baking soda

½ tsp salt

3 tbsp poppy seeds

Zest from 1 lemon, approximately 1 tbsp

1 (6 oz) container French Vanilla yogurt

1/3 cup canola oil

1 egg

3 tbsp milk

1 tbsp lemon juice

2 tsp vanilla

Prepare a 12-muffin tin with cupcake liners.  Preheat oven to 400 degrees F.

In a large bowl, mix together flours, sugar, baking soda, salt, poppy seeds, and lemon zest.  In a separate bowl, combine yogurt, oil, egg, milk, lemon juice, and vanilla.  Add the liquid ingredients to the dry ingredients and stir until just combined.

Spoon batter into prepared muffin tins.  Fill 2/3 full.

Bake the muffins for 15-17 minutes or until lightly browned.  Remove from pan and cool on a wire rack.

Glaze

½ cup powdered sugar

1 tbsp lemon juice

¼ tsp vanilla

Dash of salt

Mix together powdered sugar, lemon juice, vanilla, and salt.  Stir until smooth.  Drizzle the glaze over top the cooled muffins.

Makes 12 muffins

Enjoy!

Amy