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This was great. Next time I would use a lemon cake micpx. I juiced one lemon and measured the amount of juice. I subtracted that amount of juice so I used one cup of water and took away three tablespoons. I then added the three tablespoons of lemon juice to the water. I also added the zest of one lemon. After the muffins came out of the oven, I used a straw and poked holes in them. I then poured a hot glaze over them. YUM
Ingredients
For Muffins:
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1/3 cup unsalted butter-room temperature
3/4 cup sugar
2 eggs
2/3 cup greek yogurt
1 teaspoon vanilla extract
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
Ingredients
For Muffins:
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1/3 cup unsalted butter-room temperature
3/4 cup sugar
2 eggs
2/3 cup greek yogurt
1 teaspoon vanilla extract
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
For Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
Preheat oven to 425F. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.
Stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
Beat the butter on high speed until smooth and creamy (about 1 minute). Add sugar and cream together. Add eggs, vanilla extract, lemon zest and greek yogurt, mix just to combine. Add lemon juice and mix to combine.
Add flour mixture and mix until combined.
Spoon batter into prepared pan, filling them about 3/4 full with muffin batter. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 10-15 more minutes or until a toothpick inserted in the center comes out clean.
To make the glaze, stir together powdered sugar and lemon juice and drizzle over the muffins. Store at room temperature in an airtight container for up to 3-5 days or freeze up to two months.
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
Preheat oven to 425F. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.
Stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
Beat the butter on high speed until smooth and creamy (about 1 minute). Add sugar and cream together. Add eggs, vanilla extract, lemon zest and greek yogurt, mix just to combine. Add lemon juice and mix to combine.
Add flour mixture and mix until combined.
Spoon batter into prepared pan, filling them about 3/4 full with muffin batter. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 10-15 more minutes or until a toothpick inserted in the center comes out clean.
To make the glaze, stir together powdered sugar and lemon juice and drizzle over the muffins. Store at room temperature in an airtight container for up to 3-5 days or freeze up to two months.
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