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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 400 degrees F. Coat desired pan with nonstick spray; set aside.
2In a bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt until well blended; set aside.
3In a separate bowl, combine yogurt, melted butter, egg, lemon juice, and poppyseeds until well blended. Add to flour mixture and stir until just blended.
4Spoon 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
5OPTIONAL 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