Lemon-Poppy Seed Muffins

Sometimes cooking scares me, but when it comes to baking I feel very comfortable in the kitchen with two exceptions: Lemon Bars and Jell-o.  It might seem weird, but for some reason I have a bad track record with them and it takes a lot for me to want to make them.  I have to think about the statistics: My Lemon Bars will turn out maybe 1 in 10 times, so is it worth trying?  My Jell-o stats aren’t much better. Jell-o in a recipe tends to turn out, but plain Jell-o with nothing fancy about it almost always ends in disaster.  Curse that Jell-o!  Anyway, I really love lemon stuff and I saw this recipe HERE.  She got the recipe from HERE and it seems to be running through HERE like a banshee. I knew I had to try it. It is DELICIOUS!  The next time I’m dying to have some Lemon Bars I will hold my head high and make these instead.  Who needs a 1 in 10 when these are around?  I altered the recipe slightly to make it more lemon-bar-y from the original.  (The original recipe calls for sour cream and I used lemon yogurt and no lemon juice in the icing, and I added more poppy seeds)  Happy Baking!


Lemon-Poppy Seed Muffins

2 cups flour

1 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/2 cup lemon yogurt

1/2 cup buttermilk

2 Tbsp. fresh lemon juice

1 cup sugar

1/2 cup unsalted butter, room temperature

1 Tbsp. grated lemon zest

2 large eggs

1 Tbsp. poppy seed


powdered sugar

2 Tbsp butter


remaining fresh lemon juice (apx. 2 tsp)

Preheat oven to 350 degrees.  Whisk together flour, powder, salt, soda.  In a separate bowl whisk together the lemon yogurt, buttermilk, and fresh squeezed lemon juice (I was able to get plenty of juice from 3/4 of a lemon for the muffins and glaze).  I know this is a lot of dishes we’re making, but I promise it’s worth it!  Get a bigger bowl out now and with an electric mixer beat together sugar, butter, and lemon zest. Once smooth, add the eggs, one at a time and beat until fluffy!  Stir in flour mixture in two installments alternating with the yogurt mixture in two portions as well.  Stir just until blended and then add in the poppy seeds.  Don’t stir to much.  Fill the baking cups 3/4 full and bake for 20-22 minutes. Cool for a few minutes and then remove from baking cups.  While they are cooling, use the electric mixer to beat the glaze together.  I start with the butter and lemon juice, add powdered sugar (I didn’t measure but I think  it was about 2 cups), add milk a teaspoon at a time until you’ve reached your desired thickness.  If you add a little too much liquid than just add more powdered sugar to compensate.

Whole Wheat Sweet Potato, Coconut Muffins


I found this recipe and knew that it would be a new favorite of mine.  I made some alterations but the original recipe is found HERE.  These muffins are great because they feed my need for sweet without over doing it.  They’re filled with healthy goodness, but taste moist and delicious. 

Whole Wheat Sweet Potato & Coconut Muffins

4 cups whole-wheat flour

1/2 cup oat bran

1 cup sugar, +extra for sprinkling on top

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup melted unsalted butter

2 cup mashed or pureed sweet potato**

1/2 cup milk

½ cup dried coconut flakes, + extra for sprinkling on top

2 egg, beaten

1 cup vanilla yogurt

1 cup dried fruit pieces (I used pineapple)

**I was being lazy and decided to just used canned sweet potato (I know it’s not as healthy).  If you are doing the same then use a 29 oz can of diced sweet potatoes. Drain about 75% of the water out and pour the remaining water and potatos in a blender and puree and it will total to 2 cups.

Preheat oven to 375 degrees. In a large bowl, stir together all the dry ingredients: flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter, sweet potato, milk, coconut, egg, and yogurt. Combine the wet mixture into dry mixture until just combined and then fold in dried fruit pieces. The dough will look a lot like cookie dough.  Don’t over mix! Spray 24 muffin tins with cooking spray and spoon in the dough so that each is about 2/3 full. Sprinkle a little bit of sugar and coconut flakes on top of each muffin.  Bake for 25-30 minutes, or until muffins are golden on top.