Thursday, February 9, 2012

Lemon Poppy Seed Muffins

One Sunday morning we all woke up grumpy, and it was a dreary day besides. By 10 am I had sent everyone back to bed, including me. Then we started the day over with some lemon poppy seed muffins. I loved the bright lemon flavor, and the day definitely improved from there.

I included the instructions for the glaze, but they are fine without it too. And of course I used 1/2 wheat flour, 1/2 white, and decreased the sugar. Still delicious!

Lemon Poppy Seed Muffins
Adapted from Annie's Eats

For the muffins:
1 cup white wheat flour
1 cup all-purpose flour
2 TB poppy seeds
1¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
Zest of 1 lemon
2 TB fresh lemon juice
1 tsp vanilla extract
1 cup plain yogurt

Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.

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, lemon juice, and vanilla extract.

With the mixer on low speed, mix in half the dry ingredients, then the yogurt, then the remainder of the dry ingredients, beating each addition just until incorporated.

Divide the batter into muffin tins.

Bake at 350 degrees for 10 minutes for mini muffins, 16-18 minutes for regular muffins. (test muffins for doneness with a toothpick). Let them cool for 5 minutes in the pan, then transfer to a wire rack.

For the glaze:
1/4 cup confectioners’ sugar
1 TB fresh lemon juice

Whisk together the confectioners’ sugar and lemon juice in a small bowl. Drizzle glaze over each muffin while they are still warm.

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