Back
0 from 0 votes

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 + 1 Tablespoon all-purpose flour
  • 1/2 cup + 2 tablespoons granulated sugar
  • 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 large egg, at room temperature
  • 1/2 cup FULL fat Greek yogurt, I used fage
  • 2 teaspoons vanilla extract
  • 1 cup strawberries, 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:
    Cup of Yum
  1. In a small bowl whisk together the sugar and lemon juice until well combined. Lightly drizzle over cooled muffins.