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Lemon Poppy seed Muffins

These Lemon Poppy Seed Muffins have the perfect mix of sweetness and tart! Made with yogurt, fresh lemon juice, and lemon zest for a fresh flavor! 
Course Breakfast
Keyword breakfast, brunch, lemon, muffins, poppy seed
Servings 24 muffins
Author Jesseca

Ingredients

  • 2 cups flour
  • 3/4 cup sugar
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 6 oz container greek yogurt
  • 1 cup apple sauce
  • 1/4 cup vegetable oil*
  • 2 tablespoon lemon zest
  • 1/3 cup lemon juice
  • 1/2 teaspoon lemon extract optional
  • For the glaze:
  • 1¾ cups confectioners sugar
  • 1/4 cup lemon juice

Instructions

  • Preheat your oven to 400 degrees. Line 2 regular sized cupcake tins with paper liners. Set aside.
  • Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Gently whisk.
  • Stir together the eggs, yogurt, apple sauce, lemon zest, 1/3 cup lemon juice, and extract if using. Fold into the dry ingredients. Hand mix until all of the ingredients are incorporated.
  • Divide between 18 muffin cups. Bake 13-15 minutes or until a toothpick inserted into the center comes out clean.
  • Whisk together the confectioners sugar and remaining 1/4 cup of lemon juice. Dip or drizzle your muffins.

Notes

I like to use coconut oil in place of the vegetable oil in this recipe but have had success with both!