Say hello to spring with Lemon Poppy Seed Muffins with Raspberry Glaze.

Lemon Poppy Seed Muffins with Raspberry Glaze

I know it”s St. Patrick”s Day. And these Irish Cream Baked Doughnuts are the perfect festive treat. But I”m always one step ahead and already thinking about Easter brunch ideas.

These bright lemon muffins are the best way to welcome springtime and celebrate the holiday. The fresh raspberry glaze on top adds a touch of sweetness and loads of cheerful color.

Lemon Poppy Seed Muffins with Raspberry Glaze

 Cooking Tip:

When zesting citrus like lemons or oranges, avoid zesting any of the white pith, which can be bitter. Use a zester, grater, vegetable peeler, or pairing knife to scrape the outer skin from the fruit. The outer skin online casino is full of oils, which will add bright citrus flavor to baked goods or savory dishes. Avoid garnishing with raw citrus zest.

Lemon Poppy Seed Muffins with Raspberry Glaze Lemon Poppy Seed Muffins with Raspberry Glaze
Lemon Poppy Seed Muffins with Raspberry Glaze Lemon Poppy Seed Muffins with Raspberry Glaze
Lemon Poppy Seed Muffins with Raspberry Glaze Lemon Poppy Seed Muffins with Raspberry Glaze

If you”re in the mood for more muffin ideas, here is a Recipe for Banana Muffins. Looking for more of a dessert, but still love lemons, try Lemon Pound Cake with Strawberry Compote.

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Lemon Poppy Seed Muffins with Raspberry Glaze

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 muffins

Lemon Poppy Seed Muffins with Raspberry Glaze

Ingredients

    For the Muffins
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • Zest of 1 lemon
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup sour cream
  • Juice of 1 lemon, about ¼ cup
  • For the Glaze
  • ½ heaping cup raspberries
  • 1 cup confectioners' sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F and line a 12 compartment muffin tin with muffin liners.
  2. In a medium bowl, mix together the flour, baking powder, salt, poppy seeds, and lemon zest. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
  4. Add in the eggs, one at a time, mixing each in completely before adding the next. Add in the sour cream and lemon juice. Mix until smooth. 
  5. Fold the flour mixture into the sour cream mixture and mix until just combined. Using an ice cream scooper or a spoon, divide the mixture evenly among the prepared muffin liners. 
  6. Bake for 12-15 minutes until lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs. Cool in the muffin tin for 5 minutes, then transfer to a cooking rack and let cool completely.
  7. Meanwhile, place the raspberries in a fine mesh sieve and place a bowl underneath. Using the back of a spoon, press the raspberries through the sieve catching the juices in the bowl. Whisk the raspberry juice with the confectioners' sugar and the vanilla extract.
  8. Once the muffins have cooled, hold the muffins upside down and dip the tops into the glaze. Hold the muffins upside down for a few seconds to let excess glaze drip off. Turn right side up and let the glaze set. 
http://www.sagerecipes.com/2015/03/17/lemon-poppy-seed-muffins-with-raspberry-glaze/