I felt pretty lazy on Sunday morning. Yeah, I said it. I mean, I’m not going to lie to you and say that I’m always in the mood to make something elaborate or something that requires me to go to the supermarket to buy something especially for one recipe. Chill. Those kinds of days require special moods, and on Sunday I just wasn’t feeling it. I wanted something that was easy to make, something that I already had all the ingredients for in my kitchen, and something quick, with little clean up at the end. Muffins seemed good.
But what kind of muffins…that was the tricky part. I wanted something with berries, since it was summer, but a problem presented itself right there. I had no berries, fresh or frozen, and the goal was not to leave my kitchen. I returned to pondering my muffin strategy when I spotted a lemon just casually laying on my kitchen counter. Hmmm…lemons are good…and this automatically made me think of poppy seeds, because: lemons = poppy seeds, and lemons + poppy seeds= lemon poppy seed muffins. I also saw a large container of plain Greek yogurt in my refrigerator…this turned the equation into: lemons+ poppy seeds + Greek yogurt = lemon-poppy yogurt muffins, a winning combination!
This muffin recipe is so delicious. Fast and simple enough that you don’t even need to use a mixer, a spatula or whisk will suffice. No mixer or beaters to clean up? Perfect for lazy days! The Greek yogurt adds a little tang to the muffin batter, and as far as the lemon is concerned, feel free to add as much or as little lemon juice/zest as you want, make them as lemony as you want. Lemon-poppy yogurt muffins…yummmmmmm.
Lemon-Poppy Yogurt Muffins
Adapted from Barefoot Contessa at Home
For the Muffins:
· 1 ½ cups all purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· 1 cup plain Greek yogurt
· 1 cup sugar, scant
· 3 eggs, at room temperature
· zest of one large lemon
· juice of one large lemon
· ½ teaspoon vanilla extract
· ½ cup vegetable oil
· 2 tablespoons poppy seeds
For the Lemon Glaze
· ¼ cup powdered sugar
· 2 teaspoons lemon juice
Preheat the oven to 350° F. Line muffin tins with 17 paper liners.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, combine the yogurt, sugar, eggs, lemon zest, lemon juice, and vanilla with a whisk until well mixed. Slowly add the flour mixture to the wet ingredients, whisking only until combined. Using a rubber spatula, gently fold in the vegetable oil into the batter, making sure that it is well combined. Fold in the poppy seeds until evenly distributed.
Pour the batter into the prepared muffin tins, filling them only 2/3 of the way. Bake the muffins until the tops are golden brown and a tester comes out clean when inserted into the center of the muffins, about 20 minutes. Allow the muffins to cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely.