Glazed Lemon Poppy Seed Muffins

Chef’s Note

“Super moist lemon poppy seed muffins are topped with sweet and tangy lemon icing.”






12 muffins




  • 2 tablespoonslemon zest
  • 12 cupsugar
  • 1 12 cupsall-purpose flour
  • 14 teaspoonbaking soda
  • 34 teaspoonbaking powder
  • 14 teaspoonsea salt
  • 2 tablespoonspoppy seeds
  • 2 eggs
  • 12 cupkefir or 12 cupGreek yogurt
  • 1 teaspoonvanilla extract
  • 12 cupbutter, melted and cooled
  • 3 12 tablespoonsfresh lemon juice
  • Lemon glaze
  • 1 12 cupspowdered sugar, sifted
  • 3 tablespoonsfresh lemon juice
  • Directions

  • In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
  • In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine.
  • Add lemon juice and stir to combine all liquids.
  • Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
  • Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
  • Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
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