These muffins are moist and delicious, and are fantastic any time of year!
Don’t you just love muffin tops? So do we! Most people do.
As you may or may not know, I love to take regular everyday foods and make them extra special, with both added flavor and nutrition.
Like most moms, I’m always trying to sneak in a little added nutrition.
That’s what Mom’s do, right?
These muffin tops are so refreshing! Lemon is just one of those flavors that’s perfect any season.
They somehow seem to taste even better on the weekend. Or if you really want, make them during the middle of the week when the routine starts to get a little mundane.
Either way they’re great!
Although these muffins start with a mix, I add some Greek yogurt, fresh squeezed lemon juice and just a little fresh lemon zest.
It’s the fresh flavors that truly elevate the flavor of these Muffin Tops from boring to yummy!
With Lemon Poppy Seed Muffins/Muffin Tops naturally you want to taste plenty of delicious lemon flavor.
Please, seriously consider making your own glaze if you make these. It truly makes all huge difference. I know people who like to buy glaze and just kind of use the same glaze on everything. Try making your own glaze, it’s so much better!
But of course, I want you to make these Muffin Tops however you want to! They are after all YOUR muffins.
These muffin tops are great for breakfast, brunch, with a cup of coffee, or just any time at all!
Lemon Poppy Seed Muffin Tops (with Lemon Glaze)
2 – (7.6 oz.) Lemon Poppy Seed muffin mixes – add milk only type
milk called for on back of muffin mix
1 container plain Greek yogurt, room temperature
1-2 fresh lemons
1 cup powdered sugar
1-2 tablespoons freshly squeezed lemon juice
Freshly grated lemon zest, if desired
1 tablespoon butter
1. Preheat oven to required temp. on back of muffin pouches. Generously spray two muffin top pans with cooking spray, or you could use a regular 12 cup muffin pan sprayed well; set aside.
2. In a large bowl, combine the muffin mixes, milk called for on packages, plain Greek yogurt, and about 2 tablespoons of freshly squeezed lemon juice. Be sure not to overstir muffin mix.
3. Evenly fill the greased muffin cups with approx. 1/4 cup of mixture each. Bake according to instructions on back of package. Cool muffins completely.
4. In a medium bowl combine powdered sugar and butter. Add juice and zest; mix well. Add freshly squeezed juice until you reach desired consistency.
Place wire rack over waxed paper. Position muffins on wire rack. Drizzle muffin tops with lemon glaze. Let extra glaze drip off. Allow muffins on rack until glaze sets.
Makes: 12 Muffin Tops