SPRING HAS SPRUNG.
Well, it hasn’t fully sprung yet, at least not here in Fargo.
But it’s on its way! I think. I hope…
I mean, it has to be close, right?
A week ago, I went for a run outside in shorts. SHORTS. I thought spring had arrived for good.
Then, a few days later, we got dumped on by a big, nasty blizzard. Some way to introduce the season of sunshine and flowers. Surely that will be the last!
So while I’m waiting for the weather to brighten up outside, I’ll brighten up the recipes in my kitchen. And what tastes brighter than citrus?
These Lime Poppy Seed Muffins are based on my Almond Chia Seed Muffin recipe, and they’re bursting with bright citrus flavors from fresh lime juice, lime zest, and lime yogurt.
To top it off, the glaze enhances the lime even more. A naked Lime Poppy Seed Muffin is tasty, but the glaze really adds a wonderful extra pop of citrus.
Another reason I like these muffins is their texture. They’re not dense, crumbly, sad-like-the-dreary-winter muffins. No, they’re light, spongy, happy-like-the-sunny-springtime muffins!
So whether you’re patiently awaiting the sunny springtime or already welcoming it with glee, may these Lime Poppy Seed Muffins brighten up your day!
(adapted from my Almond Chia Seed Muffins)
- 1 1/2 c. all-purpose flour
- 1/2 c. bread flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 Tbs. poppy seeds (or chia seeds)
- 10 Tbs. butter, softened
- 1 c. granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1/2 c. milk (I use almond milk, but any kind will do.)
- 1/2 c. lime flavored yogurt (regular or Greek)
- 1/4 c. lime juice (preferably fresh-squeezed)
- zest of one lime
- 1 c. powdered sugar
- 1 Tbs. lime juice (preferably fresh-squeezed)
- 1 tsp. lime flavored yogurt (regular or Greek)
- 1 tsp. vanilla extract
- Preheat the oven to 400 degrees.
- Whisk the dry ingredients (flours, baking powder, baking soda, salt, and poppy seeds) together in a small bowl.
- In a large bowl or in the bowl of a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the egg, egg yolk, and vanilla extract until well blended, scraping down the sides of the bowl as needed.
- Pour the milk into a liquid measuring cup, and whisk in the yogurt and lime juice.
- Still using an electric hand mixer or stand mixer, incorporate half of the dry ingredients into the butter mixture. Then, mix in the milk and yogurt. Finally, mix in the rest of the dry ingredients until just combined, and stir in the lime zest.
- Spoon or scoop the batter into prepared muffin tins (greased or lined). Fill them all the way to the top. Bake mini muffins for 8-10 minutes and large muffins for 14-16 minutes, until they are golden, and a toothpick comes out clean.
- To make the glaze, stir the lime juice, lime yogurt, and vanilla into the powdered sugar until smooth. Drizzle over the tops of the muffins, and enjoy!
- Store the muffins in an airtight container at room temperature for up to five days. Recipe yields 19 muffins.
One little fun fact before you go– Limes actually have quite a few health benefits, which, according to OrganicFacts.com, include, “weight loss, skin care, good digestion, relief from constipation, eye care, and treatment of scurvy, piles, peptic ulcer, respiratory disorders, gout, gums, urinary disorders, etc.”
Since taking a big ol’ bite out of a lime can be sour and not extremely palatable, why don’t you give these exceptionally palatable muffins a try? 🙂
Bright citrus flavors– and any fruits really– make me think “spring.”
What makes you think “spring”?
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