For some reason I have recently become obsessed with lemon baked goods. I think it's the smell of it in our house while it's baking. And the zest, it's so......zesty! These muffins smell and taste great, and would make a perfect addition to any Easter brunch. They're moist and fluffy with a sweet and tangy glaze on top, just perfect.
Lemon Poppy Seed Muffins
adapted from Annies Eats
2 c. all-purpose flour
2 tbsp. poppy seeds
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tbsp. unsalted butter at room temperature
1 c. sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 c. yogurt, plain
1/2 c. powdered sugar
2 tbsp. fresh squeezed lemon juice
Preheat the oven to 350 degrees.
In a mixing bowl combine the flour, poppy seeds, baking powder, baking soda, and salt. In a mixer beat the butter and sugar together until fluffy and light. Beat in the eggs one at a time, making sure it is fully combined before adding the next. Mix in the lemon zest and the vanilla. Then, add the dry ingredients and yogurt, alternating in three batches, beginning and ending with flour mixture.
Fill the muffin pan with the batter, filling each one 2/3 full (these puff up nicely). Bake for 18 minutes, rotating the pan halfway through baking, until a knife inserted into the muffin comes out clean. Let these cool in the pan slightly then finish on a wire rack.
For the glaze: mix the powdered sugar and the lemon juice together in a small bowl and drizzle it over the muffins while still warm.