This Lemon Poppy Seed Muffins recipe is the final in a series of four posts featuring dishes taken from the All-American/Classic-American/Desserts page here on Ethnic Foods R Us.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are perfect for mid-day snacks, and they go great with any American Soul Food meal as one of the side dishes. They are also sweet enough to serve as a sweet-tooth satisfying after-dinner dessert.

Lemon Poppy Seed Muffins Recipe-

Ingredients:

• ½ cup sweet cream butter (salted) softened to room temperature
• ¼ cup sweet coconut flavored coconut butter, melted (essential ingredient!)
• ²⁄₃ cup granulated white cane sugar
• 2 large eggs, yolks and whites separated
• 1-1/3 cups all-purpose flour
• 1 tsp. baking powder
• ½ teaspoon baking soda
• 2 tbsp. poppy seeds
• 2 lemons, grated, for zest
• ¼ tsp. salt
• ½ cup plain Greek yogurt (no other yogurt will do, use Greek yogurt)
• 2 tbsp. lemon juice
• 1 tsp. pure vanilla extract
• Confectioner’s sugar

Directions:

1. Preheat your oven to 350°F.
2. Lightly grease a muffin tin or coat it with nonstick cooking spray.
3. Cream both of the butters together with the sugar until fluffy in a large mixing bowl.
4. Add the egg yolks, one at a time, beating each one into the creamed mixture well.
5. In another mixing, stir together all the dry ingredients, lemon zest, and poppy seeds.
6. Using an electric blender or food processor on low speed, add in the creamed mixture, and then the dry ingredients, then the Greek yogurt, followed by the lemon juice, and lastly the vanilla extract.
7. Continue blending until just smooth and devoid of any lumps.
8. Beat the egg whites in another mixing bowl, until the whites form soft peaks.
9. Gently fold the frothy egg whited into the muffin batter, only until blended—do not stir with vigor.
10. Now spoon the batter into the greased or oiled muffin tin, filling each cavity ¾ full.
11. Bake at 350°F for 20, then pull the muffins out of the oven, brush melted butter over the top of each muffin, followed by a sprinkling of confectioner’s sugar, then put back in the oven to bake for 5 more minutes, or until done. They are done when a toothpick stuck into the center comes out clean.
12. Remove from oven and allow to cool for 5 or 6 minutes before removing the muffins from the tin to cool completely.
13. This Lemon Poppy Seed Muffins recipe should be served right away, while still warm, but they also taste great later at room temperature.

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