Lemon Poppyseed Bread/Muffins

Teresa Jacobson

By
@foundmyzen

This is my sweet niece Alyssa's favorite! She would tell you I don't bake this near enough! It's sweet and tart and so moist from the yogurt. I add a drizzle of glaze when I make loaves but omit it if I make into muffins (not sure why) but it honestly doesn't NEED the glaze at all!
* Lemon Poppyseed is second from the left in photo. Also pictured Double Chocolate Zucchini Bread, Cranberry Orange, and Eggnog Bread for which I have also listed the recipes here on JAP.


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Comments:

Serves:

3 mini loaves

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 3/4 c
flour
3/4 c
sugar
zest of 1 lemon
1 tsp
baking powder
3/4 tsp
baking soda
1/4 tsp
salt
6 oz
lemon yogurt
6 Tbsp
melted butter, cooled
1 large
egg
1-2 Tbsp
fresh lemon juice
1/8 c
poppyseeds

OPTIONAL GLAZE

1/4-1/2 c
powdered sugar
1/2-1 tsp
lemon juice
milk

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Coat desired pan with nonstick spray; set aside.
2
In a bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt until well blended; set aside.
3
In a separate bowl, combine yogurt, melted butter, egg, lemon juice, and poppyseeds until well blended. Add to flour mixture and stir until just blended.
4
Spoon batter into prepared pan(s) and bake.
standard muffins: about 16-20 minutes
jumbo muffins: about 25 minutes
mini loaves: 30-35 minutes
9x5 loaf: 50-55 minutes
5
OPTIONAL GLAZE:
Combine powdered sugar and lemon juice. Stir in enough milk to get desired drizzle consistency. Drizzle over hot loaves.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy