These really are your quintessential lemon poppy seed muffins and they are as delicious as you would imagine; moist, tender, and full of flavor. The lemon is a burst of freshness and the poppy seeds are such a fun addition and add an interesting color and texture. I truly love these muffins and have had my freezer stopped with them for awhile now. Jack also enjoys them. :)
Lemon Poppy Seed 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
1. Preheat the oven to 350 degrees and line a muffin tin with paper liners.
2. In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. In the bowl of an electric mixer, beat 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. Add in the lemon zest and the vanilla extract.
4. With the mixer on low, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
5. Spoon the batter into the prepared liners, filling each about 2/3 full. Bake 18-20 minutes, until a tester comes out clean. Let cool for 5-10 minutes before transferring to a wire rack to cool completely.
For the glaze: While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl. Carefully pour a small amount over each muffin and let the glaze set before serving.
from Annie's Eats, originally from Joy the Baker