Lemon Poppy Seed Muffins

Yields 18 muffins

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2  teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup yogurt, plain or vanilla

For the lemon glaze (optional):

• 1/4 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in eggs, one at a time, until well combined.
5. Beat in lemon zest and vanilla until well combined.
6. Alternately add flour mixture and yogurt, beginning and ending with the flour, until just combined.
7. Scoop the batter evenly into the muffin tray.
8. Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean.
9. To make the glaze, combine the confectioners’ sugar and lemon juice. Whisk until smooth.
10. When the muffins are done, cool for 10 minutes and brush the muffin tops with the glaze. Allow glaze to set before serving.

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