Description
Delicious lemon poppy seed muffins made with einkorn flour, perfect for breakfast or a snack.
Ingredients
Scale
- 3 cups all purpose flour (we use einkorn flour)
- 1 cup sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups plain yogurt
- 2 tbsp lemon juice
- 1 1/2 tbsp lemon zest
- 2 eggs
- 8 tbsp butter (melted)
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Mix the wet ingredients in a bowl until well combined. Add the lemon zest and mix again.
- Add the dry ingredients to the wet mixture and fold in gently. Be careful not to overmix or the muffins will be more dense.
- Line a 12 capacity muffin tin with muffin liners and pre-heat the oven to 375°F.
- Scoop the batter into each liner, filling each to the top and using all the batter. I like to use this portion scoop for even results!
- Bake for 22-25 minutes or until the top is golden brown and the muffins pass a clean toothpick test.
- Allow to cool for about 15 minutes before icing.
- Mix the powdered sugar with enough lemon juice to make a thick but flowing glaze. Glaze each muffin as desired and enjoy!
Notes
- Use einkorn flour for a unique flavor and texture.
- Let muffins cool before glazing for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg