Can you believe next weekend is May already?? Seriously, how did that happen?! The beginning of May means that Mother’s Day is just around the corner so I’ve been testing out a few brunch recipes since we’re staying in this year with my mom. Still haven’t quite figured out what I want to serve/make yet but I’m getting there with the menu. Do you have a favorite brunch food??
I’ve never made lemon poppy anything until these. I honestly can’t even recall ever having eaten anything that was lemon poppy seed. Boy have I been missing out! These are fabulous. Not too sweet. Lemony but not too lemony. These have quickly become one of our favorite muffins. Give ‘em a try!
Glazed Mini Lemon Poppy Seed Muffins
Yields: ~48 mini muffins
2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Greek yogurt
1/2 cup milk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds
6 Tbsp confectioners sugar
4 tsp lemon juice
Set oven rack in middle of the oven. Preheat oven to 350°F. Butter and flour mini muffin pans or line with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk yogurt, milk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Whisk confectioners sugar & 4 tsp of lemon juice until smooth. Spoon glaze over tops of muffins.
Source: Adapted from Bon Appetit, May 2009.