ORANGE LEMON POPPY SEED MUFFINS
Muffins are great for a quick easy breakfast. I love lemon poppy seed muffins. This time I made them I added orange juice and zest too. Then I glazed them with a simple lemon glaze.
Provided by Raven Higheagle @ravenhigheagle
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition.
- Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.
- Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425F.
- Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean.
- Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
- Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!
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