lemon poppyseed muffins

Author: Karyn Sig Status: published license cc-by tags: yum, 0   Share on Facebook Share on Twitter

Dry:
3c AP flour
1 1/4 T. baking powder
1/2 t. salt
1/2 t. baking soda
3 T. poppyseeds

Wet:
1 1/4 stick butter (10T.)
1 c. sugar
2 large eggs + 1 egg yolk
1 1/2 c. plain yogurt
4 T. lemon juice
1/8 t. almond extract
1/8 t. vanilla extract
3 T. lemon zest

Glaze:
4 T. lemon juice
1 c. powdered sugar

Preheat oven to 400°.
In a medium bowl, whisk together dry ingredients.
In a large bowl, cream together butter and sugar for about 2 minutes until fluffy.
Add eggs, one at a time, beating until well incorporated for each egg. Beat in lemon zest.
Fold in 1/2 of the dry ingredients until barely combined. Add 1/2 of the yogurt and fold in until barely moistened. Repeat with remaining dry ingredients and yogurt.

Let the batter rest for at least 1/2 hour.

Grease muffin cups and fill completely with batter. Put in oven and immediately lower heat to 375°. Bake for 25-30 minutes.

While the muffins are baking, beat together the powdered sugar and 3 T. lemon juice until smooth.

When the muffins are done, transfer to a cooling rack and glaze.

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