Lemon Poppy Seed Muffins

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While wondering through the seasoning aisle at Publix – one of my many favorite aisles – I came across poppy seeds and realized that we didn’t have any in our kitchen. Of course, I immediately bought some and set to work planning all the wonderful treats I could make. The first thing that came to mind was Lemon Poppy Seed Muffins because this recipe has two of my favorite ingredients – lemons and French vanilla creamer! 

 

What you’ll need:

2 cups all purpose flour – or 1 cup all purpose flour and 1 cup self-rising flour – this really makes them fluffy!

1 cup sugar

3 teaspoons baking powder

½ teaspoon salt

½ cup milk

½ cup French vanilla creamer

2 eggs

8 tablespoons melted butter

2 tablespoons lemon juice

Zest from 2 Lemons

1 ½  tablespoons poppy seeds

 

Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon French vanilla creamer

 

 

First, we prep. Melt 8 tablespoons of butter and set to the side to cool. Place the 2 eggs on your counter to reach room temperature. Then zest 2 lemons and place to the side. Preheat oven to 375° and spray or line muffin tins.

 

 

Next, sift all of the dry ingredients together in a bowl – 2 cups flour, 1 cup sugar, 3 teaspoons baking powder, and a ½ of teaspoon salt.

 

In a second bowl, combine the wet ingredients – ½ cup milk, ½ cup French vanilla creamer, 2 eggs, 8 tablespoons butter, and 2 tablespoons lemon juice.

 

*If the butter was still warm when added to the wet/cold ingredients little crystals might form, but don’t worry about them, they won’t effect the taste.

 

Blend the dry ingredients into the wet ingredients.

 

*My momma’s tip: Don’t over blend – you don’t want a soup – leave some clumps.

 

 

Next, add the lemon zest and 1 ½ tablespoons poppy seeds.

 

Fill each muffin tin ¾ full, sprinkle with sugar, and bake at 375° for 20 minutes, or until toothpick comes out clean.

 

While the muffins are cooking you can make the glaze. Mix together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon French vanilla creamer and set to the side.

 

 

Once your muffins are finished, let cool, top with glaze, and enjoy!

 

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