Lemon Poppy Seed Muffins
- 3 cups of all-purpose flour
- 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tbsp poppy seeds
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 cup confectioner’s sugar (powdered sugar)
- Prepare oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
- Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
- In a large mixing bowl, beat the 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.
- Alternate adding flour mixture and yogurt: 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.
- Distribute batter into muffin pan: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.
- Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Use a tester 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.
- 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.
- Best eaten fresh and warm.