One of my favorite muffins is lemon poppy seed but I've never made them from scratch, let alone a box mix. I came across this simple recipe from Annie's Eats and was very happy with the results. I had all of the ingredients on hand which made them simple to throw together, and the muffins were moist and the perfect amount of lemon flavor! I ate one for dessert last night and another for breakfast this morning. They are really the perfect snack any time of the day. I can't wait to make these again!
Yield: about 12-15 muffins
For the muffins:
2 cups all-purpose flour
2 T. poppy seeds
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 T. 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 T. freshly squeezed lemon juice
Preheat the oven to 350 degrees. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl and stir to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan, then transfer 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. The glaze is optional. Drizzle a small amount of the glaze over each muffin. Let the glaze set before storing or serving.
***Recipe from Annie's Eats