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salted caramel pretzel brownies recipe

These muffins are bright, zesty, and soft, with a gentle crunch from poppy seeds. Perfect for breakfast, brunch, or an afternoon snack, they’re easy to make and absolutely fool proof. The fresh lemon flavour will make your kitchen smell like sunshine!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 People
Course: Breakfast / Snack / Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp poppy seeds
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 2 tsp lemon zest about 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • Optional Glaze:
  • 1/2 cup powdered sugar
  • 1 –2 tbsp lemon juice

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, and poppy seeds; set aside.
  3. In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time.
  4. Stir in yogurt, lemon zest, lemon juice, and vanilla extract until combined.
  5. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  6. Divide batter evenly among muffin cups, filling about 2/3 full.
  7. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
  8. Cool 5 minutes in tin, then transfer to wire rack. Drizzle glaze if desired.

Notes

  • Avoid overmixing to keep muffins light and fluffy.
  • Preheat oven for even rising.
  • Use fresh lemon zest for maximum flavor.
  • Cool muffins before glazing for best results.
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