Why, hello there. Let me introduce you to my newest BFF. Enter: Lemon Poppyseed Muffin. Light, moist, bursting with lemon-y flavor. What’s not to love? These muffin are so easy to make, which means you can have them any time of the day. Or, if you’re like me, even as a midnight snack. Topped with a lemon glaze, these muffins are sure to become your new BFF, too! This recipe was found here, at Annie’s Eats, a fantastic food blog that makes me want to drool. 😀 What I love about these is the use of yogurt!! (Shhh..a secret ingredient) Simply amazing!!
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)
For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice
*Preheat the oven to 350˚.
*Line a muffin pan with paper liners.
*Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.
*Stir briefly to combine.
*In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. *Beat in the eggs one at a time, blending well after each addition.
*Mix in the lemon zest and the vanilla extract.
*With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
*Divide the batter between the prepared liners, filling each about two-thirds full.
* Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
*While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.