Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 2 tbsp. poppy seeds
- 11/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 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):
- 1/2 cup confectioners’ sugar
- 1-2 tbsp. freshly squeezed lemon juice
Directions
-
Preheat the oven to 350˚ F.
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Line a muffin pan with paper liners.
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Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine.
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In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
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Beat in the eggs one at a time, blending well after each addition.
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Mix in the lemon zest and the vanilla extract.
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With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
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Divide the batter between the prepared liners, filling each about two-thirds full.
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Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
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Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
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While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.
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Drizzle a small amount of the glaze over each muffin.
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Let the glaze set before serving.