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Strawberry Poppy Seed Breakfast Buns
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Strawberry Poppy Seed Breakfast Buns

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Course: Others

Ingredients

  • 1 1/2 cups all-purpose flour + 1 Tablespoon
  • 1/2 cup granulated sugar 2 tablespoons
  • 1 teaspoon lemon zest
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup coconut oil
  • 1 egg large, at room temperature
  • 1/2 cup Greek yogurt full fat, brand example: Fage
  • 2 teaspoons vanilla extract
  • 1 cup strawberry finely diced
  • 1/4 cup poppy seeds
For the lemon glaze:
  • 1 cup powdered sugar
  • 2 teaspoons lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 400º (F). Line 12 standard-size muffin cups with paper liners.
  2. Whisk 1 1/2 cups of flour, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl until well combined.
  3. Place the coconut oil in a large measuring cup or bowl, then add the egg, yogurt, and vanilla. Whisk until well combined.
  4. Pour the wet mixture into the bowl with flour and stir with a rubber spatula until just combined. Do not over mix. (The muffin batter will be quite thick).
  5. In a small bowl toss strawberries with remaining flour. Stir the strawberries and seeds into the batter.
  6. Divide batter evenly between the 12 muffin cups.
  7. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs; 16 to 20 minutes. Transfer to a wire rack and cool completely.
To make glaze:
  1. In a small bowl whisk together the sugar and lemon juice until well combined. Lightly drizzle over cooled muffins.