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Poppy seeds are tiny little seeds that are known for their nutritional properties. They are a good source of minerals, such as calcium, magnesium, phosphorus, iron,zinc, copper and manganese. They also are a great source of omega-6 and omega-9, healthy fatty acids crucial for brain function and cardiovascular health, respectively. These muffins are airy and lemony with a hint of crunch from the poppy seeds. Notes: - Mixing the lemon zest in the sugar first helps develop a stronger lemon flavoring. - Use 2 tbsp of lemon zest if you want a potent lemon flavor in the muffins - This muffins are a delicious but they should be consumed in moderation. You can skip the glaze if you want to reduce your sugar intake.
View original recipe on cookpad.comAssemble all ingredients. Preheat oven to 360°F.
In a bowl, add 3/4 cup of sugar and about 1 tbsp of lemon zest. Mix until well combined.
Add 1 cup of milk, 1/2 cup of vegetable oil and 1 tbsp of lemon juice. Whisk until well combined.
In a separate bowl, sift 1 1/4 cup of AP flour, 1/2 tsp of baking powder, 1/4 tsp baking soda and 1/4 tsp of salt.
In batches, add dry ingredients to wet ingredients.
Add 1 tsp of vanilla extract and 2 tbsp of yogurt. Finally, add 1 tbsp of poppy seeds. Give it one last mix.
Line a 12 muffin tin with muffin liners or grease and flour. Fill each tin with the batter without overfilling, about 1/4 cup per tin.
Bake for 30-32 minutes or until golden brown. Remove from oven and rest for 5 minutes before placing on wire rack. Rest for 10 minutes before glazing or eating.
Optionally: As muffins are cooling, make glaze by mixing 1/2 cup of confectioners sugar, 1 tbsp of lemon juice and 1 tbsp of hot water.
Dunk muffin tops into glaze or use a spoon to scoop and slather glaze on muffins. Set aside for a few minutes for the glaze to set.
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