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Strawberry Poppy Seed Breakfast Buns

Ashley Manila
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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
 

  • Preheat oven to 400º (F). Line 12 standard-size muffin cups with paper liners.
  • Whisk 1 1/2 cups of flour, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl until well combined.
  • Place the coconut oil in a large measuring cup or bowl, then add the egg, yogurt, and vanilla. Whisk until well combined.
  • 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).
  • In a small bowl toss strawberries with remaining flour. Stir the strawberries and seeds into the batter.
  • Divide batter evenly between the 12 muffin cups.
  • 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:

  • In a small bowl whisk together the sugar and lemon juice until well combined. Lightly drizzle over cooled muffins.
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