Lemon Poppy Seed Muffins (Glazed)

• ⅓ cup (80 ml) milk
• ¼ cup (60 ml) vegetable oil
• ⅔ cup (160 ml) nonfat lemon yogurt
• 1 egg
• 1 ¾ cups (300 g) all-purpose flour
• ¼ cup (60 g) white granulated sugar
• 2 tbsp poppy seeds
• 1 tbsp lemon zest
• ¼ tsp lemon extract
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (120 g) confectioners' sugar
• 2 ½ tsp lemon juice

Ingredients for 10 servings (880 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 400°F (200°C).

   Oven
2. 2

   Grease a 12-cup muffin tin with cold butter.

3. 3

   Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.

4. 4

   In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.

5. 5

   Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.

6. 6

   Divide the batter between the muffin cups.

7. 7

   Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean.

   Oven
8. 8

   While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth.

9. 9

   Drizzle muffins with glaze.

10. 10

    Let cool on rack for 10 minutes and remove from muffin tin.