(Hormone Balancing) Bakery-style Lemon Poppyseed Muffins
These jumbo lemon poppyseed muffins are soft, tender, and filled with lots of lemon-y flavor for a bright start to your day!
Ingredients
Servings: 6 Jumbo Muffins
For the Muffins:
- 1 1/2 cups All Purpose Flour
- 1/4 cup Granulated Cane Sugar
- 6 scoops S'MOO Unflavored Hormone Balancing Powder
- 1 tbsp. Poppyseeds
- 1/2 tbsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 1/2 cups Plain Yogurt
- 2 large Eggs
- 1/4 cup Olive Oil, or melted butter
- 1/2 cup Almond Milk, or whole milk
- 1 tbsp. Lemon Juice
- 2 tsp. Lemon Zest
For the Glaze:
- 1/2 cup Powdered Sugar
- 2 tbsp. Lemon Juice
Instructions
- Preheat oven to 375F. Line a jumbo muffin pan with liners.
- In a small bowl, whisk the milk and lemon juice. Set aside for 5 minutes.
- In a large bowl, mix the flour, sugar, hormone balancing powder, poppyseeds, baking powder, baking soda, and salt until well-combined.
- In a separate bowl, mix the eggs, yogurt, milk mixture, lemon zest, and olive oil until smooth.
- Pour the egg mixture into the flour bowl, stir together just until combined. Be careful not to overmix or the muffins will be too dense.
- Evenly divide the batter between the muffin liners. (Optional: Sprinkled with coarse sugar.)
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Rotate the muffin pan halfway through baking.
- To make the glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over each of the muffins. Enjoy!
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