Lemon Poppyseed Muffins
(adapted from Joy of Baking)
Poppy Seed Muffins:
2 cups (260 grams) cake flour (can substitute AP)
1 tablespoon poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (113 grams) unsalted butter (softened to room temperature)
1 cup (200 grams) sugar
2 large eggs
Zest of 2 lemons
1 cup (240 ml) plain yogurt or sour cream
¼ teaspoon lemon extract (optional)
1/2 cup (60 grams) confectioners sugar (powdered or icing sugar)
2 tablespoons fresh lemon juice
Preheat the oven to 350° F and line a muffin tin.
Cream the butter and sugar for 3-5 minutes. Add the eggs one at a time and beat well, scraping down the sides of the bowl as needed. Mix in the yogurt.
Whisk together the flour, poppy seeds, baking soda, and salt. Beat in the mixture on low, with the lemon zest and extract.
Scoop the muffins and bake for 18-20 minutes until they spring back when lightly touched.
After they cool, place the confectioner’s sugar in a small bowl and stir in the lemon juice. Drizzle over the tops.
Makes 12 muffins.