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Lemon Poppyseed Muffins Recipe

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This recipe for Lemon Poppyseed Muffins is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Muffins
1⅓ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter (4 tablespoons)
¾ cup sugar
2 tablespoons ground chia seeds with 6 tablespoons water (2 eggs)
1 teaspoon almond extract
zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
1 tablespoon fresh lemon juice
¾ cup plain fat free greek yogurt
1 tablespoon poppyseeds

Icing
1 cup icing sugar
1-2 teaspoons fresh lemon juice
Directions:
Directions:
Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.
In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill muffin tins about ⅔ full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
To make the icing cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.
Personal Notes:
Personal Notes:
Super moist lemon poppyseed muffins make with greek yogurt - topped with sweet and tangy cream cheese lemon icing!

 

 

 

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