Lemon and poppyseed are a classic combination. When it comes to poppyseed muffins we prefer a moist cake texture, lots of tangy lemon flavour, and the subtle crunch and flavour of poppyseed. This recipe delivers on all the elements.
The light lemon icing is not too sweet and contributes to the citrus tang we enjoy. The addition of yogurt, and mine is homemade, gives the moistness. Nothing worse than a dry muffin. These are great for an afternoon snack, the lunchbox, or maybe a nice side to soup. Any which way they are delicious.
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins Makes 12 2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 stick (1/2-cup) unsalted butter, softened 1 cup white organic granulated cane sugar finely grated zest from 1 lemon 2 large eggs 2 tablespoon lemon juice 1 cup yogurt or sour cream 2 tablespoons poppy seeds
For the glaze:
1 tablespoon lemon juice 3 tablespoons powdered sugar Preheat your oven to 350 degrees F.
Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed.
In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs one at a time, mixing thoroughly before adding the next.
Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the yogurt or sour cream until combined.
Add half of the remaining flour mixture, and stir until combined. Stir in the remaining yogurt or sour cream. Stir in the rest of the flour mixture, and then the poppy seeds.
Line a 12-muffin tin with paper baking cups. Fill each to the top with batter.
Bake about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While the muffins are baking, mix the lemon juice and powdered sugar together for form a thin glaze.
Remove the muffins from the oven when ready, and allow to cool for 5 minutes.
Brush the lemon glaze evenly over the top of each muffin. This is not intended to be a frosting, but just a very light glaze to give the tops a little shine and extra kiss of lemon flavor.
When cool enough to handle, remove muffins from the tins and cool completely on a rack before serving.
Tip: These muffins freeze very well. Microwave for about 28 seconds. YUM!