Lemon Poppy Seed Muffins

By Violet_61

Ingredients

• GLAZE:
• 3cups3 cups flour
• 1tsp1 tsp baking powder
• 1/2tsp1/2 tsp baking soda
• 1/2tsp1/2 tsp salt
• 2tbsp2 tbsp poppy seeds
• 1 1/4stick1 1/4 stick unsalted butter, softened
• 1cup1 cup sugar
• 2large2 large eggs
• 1 1/2cup1 1/2 cup plain yogurt
• 1tsp1 tsp lemon zest
• 2tbsp2 tbsp lemon juice
• 1cup1 cup powdered sugar

Details

Servings 12
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375°

Whisk together flour, baking powder, baking soda, poppy seeds, and salt and set aside.


In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again, be careful to beat until just incorporated. Do not over beat.

Use a stand 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups , bake until muffins are golden brown, about 25-30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. Afer 5 minutes, remove muffins from pan.

While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffin are still a bit warm use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Makes 12 muffins. Best eaten fresh and warm!