Lemon-Poppy Seed Muffins

makes 12


For the Muffins

3 cups unbleached all-purpose flour

1 1/4 cup granulated sugar, divided

3 Tablespoons poppy seeds

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups plain low-fat yogurt

2 extra large eggs, at room temperature

1 Tablespoon grated lemon zest

1 1/2 teaspoons pure vanilla extract

8 Tablespoons (4 ounces) unsalted butter, melted and cooled

1/4 cup freshly squeezed lemon juice


For the Glaze

1 cup confectioners' sugar

2-3 Tablespoons freshly squeezed lemon juice


For the Muffins

Adjust oven rack to middle position and preheat the oven to 375º F.  Butter and flour a 12-cup muffin tin; set aside.


In a large bowl, whisk together the flour, 1 cup of the sugar, poppy seeds,  baking powder, baking soda, and salt.  In a separate bowl, whisk together the yogurt, eggs, lemon zest, and vanilla extract until smooth.  Using a rubber spatula, fold the yogurt mixture into the flour mixture just until combined.  Fold in the melted butter; allow the batter to rest for 5 minutes. (Batter can be refrigerated for up to 24 hours.)


Using a greased 1/3-cup measuring cup or ice cream scoop, divide the batter among the cups.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-30 minutes, rotating pan halfway through baking.


Meanwhile, combine the remaining 1/4 cup of sugar and lemon juice in a small saucepan.  Cook over medium heat until slightly thickened and syrupy, about 3 minutes.  Let the muffins cool  in the pan for 5 minutes, then gently flip them out onto a wire rack.  Brush with warm syrup and let cool for 10 minutes.  If using the glaze, allow to cool completely.


For the Glaze

In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth.  Spoon some of the glaze over each muffin.  Allow the glaze to set before serving.  Enjoy!


Printed from the galleygourmet.net