I’ve been holding onto this muffin recipe — my very favorite muffin recipe — for months now, waiting until I had a little free time to put a post together. And here I am! At 4 am, standing in my living room with my laptop propped open on the mantel, bouncing a sleeping Will in one arm and typing this one-fingered with the other. Yup, this is what free time looks like with a 12 week old.
These muffins are one of the things I can pretty safely start making when I’m not sure how much time I have before Will wakes up and needs my undivided attention, because mixing everything up is so quick and unfussy. And let me tell you, the time spent making these is SO worth it! They’re fluffy, moist and flavorful — no matter how many I bake, they’re gone within a day or two. They’re kind of magical like that. And you can feel somewhat okay about eating them because they’re made with olive oil and yogurt! If you want to make them a little healthier and that much easier to make, leave off the glaze. That’s what I’ve done recently and they’re still addictive – it’s the tender, tasty insides that make them so good.
Lemon Poppyseed Olive Oil Muffins
For the muffins
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp poppy seeds
- 2/3 cup olive oil
- 3/4 cup sugar
- 2/3 cup Greek yogurt
- 2 eggs
- zest of 1 lemon
- 1 tsp vanilla extract
For the glaze
- 1 cup confectioners sugar
- 2 Tbsp lemon juice
Preheat oven to 425º F. Grease or line a 12-well muffin tin.
Stir together the flour, baking powder, baking soda, poppy seeds and salt. In another bowl, whisk together the olive oil, Greek yogurt, sugar, eggs, lemon zest and vanilla. Whisk the dry ingredients into the wet ingredients three batches. Don't worry if the batter looks a little lumpy.
Fill the muffin tin and bake at 425º F for 5 minutes. Turn the heat down to 350º (without opening the oven) and bake for another 12-14 minutes until the muffins are golden and a tester comes out clean. Cool for 5 minutes in the tin then transfer muffins to a rack to cool.
To make the glaze, sift the confectioners sugar into the lemon juice and whisk until smooth. Use a little more sugar for a thick, Danish-like glaze, or a little less for a thinner, transparent glaze. Spoon over the cooled muffins.
Be sure to follow the baking directions closely — briefly baking the muffins at a high temperature forces a quick rise, resulting in a rounded, dome aka a muffin top. They’re just not the same when they’re flat! Don’t forget to lower the temperature after five minutes or you’ll end up with muffins that burn on the outside before the insides are baked. Want to guess how I know that? I blame the sleep deprivation. Anyway, I hope you enjoy these muffins as much as we do. Let me know if you try them!