Lemon Poppyseed Bread/Muffins
By
Teresa Jacobson
@foundmyzen
1
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.
* 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 vote5
Comments:
Serves:
3 mini loaves
Prep:
20 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
1 3/4 cflour
-
3/4 csugar
-
·zest of 1 lemon
-
1 tspbaking powder
-
3/4 tspbaking soda
-
1/4 tspsalt
-
6 ozlemon yogurt
-
6 Tbspmelted butter, cooled
-
1 largeegg
-
1-2 Tbspfresh lemon juice
-
1/8 cpoppyseeds
-
OPTIONAL GLAZE
-
1/4-1/2 cpowdered sugar
-
1/2-1 tsplemon juice
-
·milk
How to Make Lemon Poppyseed Bread/Muffins
- Preheat oven to 400 degrees F. Coat desired pan with nonstick spray; set aside.
- In a bowl, combine flour, sugar, lemon zest, baking powder, baking soda, and salt until well blended; set aside.
- 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.
- 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 - OPTIONAL GLAZE:
Combine powdered sugar and lemon juice. Stir in enough milk to get desired drizzle consistency. Drizzle over hot loaves.
About Lemon Poppyseed Bread/Muffins
Course/Dish: Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
