lemon_poppyseed_muffins

🥘 Ingredients

• flour 3 cups
• baking powder 1 tbsp
• baking soda ½ tsp
• poppy seeds 2 tbsp
• salt ½ tsp
• butter 10 tbsp
• sugar 1 cup
• eggs 2
• lemon zest 1 tbsp
• yogurt 1 ½ cups
• powdered sugar 1 cup
• lemon juice 2 tbsp

1. 1

   Preheat oven to 375 F.
2. 2

   Whisk together the flour , baking powder , baking soda , poppy seeds , and salt and set aside.
3. 3

   In a large 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 .
4. 4

   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.
5. 5

   Use a standard 12-muffin muffin pan . Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25-30 minutes . Test with a toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes , remove muffins from pan.
6. 6

   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 muffins 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.
7. 7

   Best eaten fresh and warm.