Wednesday, June 6, 2012

Lemon Poppy Seed Muffins


I made these muffins a couple of weeks ago and I have to say "they were pretty delicious".  But I'm also a sucker for anything lemon.  There's just something about that sweet tanginess I absolutely love.  These muffins are a perfect summertime breakfast idea.  Very light, but fulfilling at the same time.

Lemon Poppy Seed Muffins

Ingredients

Muffins
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, room temperature
1 c sugar
2 large eggs
zest of 1 lemon
1 tsp vanilla extract
1 c vanilla yogurt (or plain if you prefer)

Glaze
1/2 c confectioners' sugar
1 tbsp lemon juice

Preheat oven to 350F.  Line muffin pan with paper liners.  Mix together the flour, poppy seeds, baking powder, baking soda and salt in medium bowl.  Set aside.  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 vanilla.  With the mixer on low speed start adding the dry ingredients in two additions alternating with the yogurt.  Make sure each addition is well incorporated.  Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes or until a toothpick inserted int he center comes out clean.  Let cool in the pan 5 minutes before transferring them 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. 

recipe adapted from Joy of Baking

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