
Lemon Poppyseed. A classic and so good! The lemon glaze really fancies these muffins up, don’t skip it!
This recipe makes 10 large muffins. Bake just 6 muffins maximum at a time, evenly spaced on a muffin tin, to allow a large muffin top to form. The tops the best part, right!?
Ingredients
Muffin
- 3/4 Cup Donia Farms Sea-Salted GrassFed Butter Room Temperature
- 1 Cup Granulated White Sugar
- 1 Tbsp Vanilla Extract
- Zest of One Lemon
- Juice of One Lemon
- 2 Eggs Room Temperature
- 2 Cups plus 2 Tbsp All-Purpose Flour
- 2 1/2 Tbsp Poppyseeds
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- Pinch Salt
- 1 Cup Donia Farms Grass Fed Vanilla Yogurt
Lemon Glaze
- 2 Tbsp 2% Donia Farms Milk
- 2 Tbsp Lemon Juice
- 1/4 Cup Powdered Sugar
Servings: Muffins
Instructions
- Preheat oven to 400. Line Muffin tins with liners or grease well with butter. (Note: We like to only bake a max of 6 muffins at a time, evenly spaced apart on the pan to allow them space for a muffin top to form!)
- In bowl of a stand mixer, or with a hand mixer, beat butter on high speed for two minutes. Add in sugar and lemon zest, and continue to cream for another two minutes until it is smooth.
- Add vanilla and the eggs one at a time and beat until combined.
- In a separate bowl, combine all dry ingredients. In another small bowl combine the yogurt and lemon juice.
- Alternatively add the dry ingredients and the yogurt/lemon juice to the wet ingredients and mix until just combined.
- Spoon batter into muffin tins, filling them near the top. Bake at 400 degrees for 18 - 20 minutes, or until toothpick inserted comes out clean.
Glaze
- Whisk all ingredients until smooth. Allow muffins to cool and drizzle glaze.
