Lemon Poppyseed Bread/Muffins

By Teresa Jacobson
@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 , Cranberry Orange, and for which I have also listed the recipes here on JAP.

Rating:

★★★★★ 1 vote

Comments:

9 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
1/4-1/2 c: powdered sugar
1/2-1 tsp: lemon juice
: milk

How to Make Lemon Poppyseed Bread/Muffins

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.