Lemon Poppyseed Muffins

These muffins are light, moist and not too sweet. I find that it’s a very delicate flavor, lemony but with a nutty twang. And the glaze on top is to die for, the muffins just wouldn’t be the same without it. I found the recipe on joyofcooking.com and changed a few things to adapt my individual taste.

Ingredients (yields 12 muffins)
2 cups Pastry Flour
1 1/2 tbs poppy seeds
1/4 tsp Salt
1/2 tsp Baking Soda
1/2 cup Unsalted Butter
1 cup Sugar
2 Large Eggs
2 Lemons
1 cup Plain Yogurt
1 tsp Vanilla Extract
1 cup Icing Sugar

Preheat oven to 400F. In a small bowl measure out the yogurt. Zest both lemons, being careful not to grate the white part that lies just under the yellow skin because it can make your muffins bitter. And lemon zest to yogurt. Then squeeze/juice 1 1/2 lemons and add it to the yogurt. Stir it around. In a large bowl, whisk the flour with the poppy seeds, salt, and baking soda. With an electric mixer, beat butter and sugar until light and fluffy. Add in eggs one at a time and continue beating. Add in lemon yogurt mixture and vanilla extract. Mix well. Add poppy seeds. Then sift in pastry flour, baking soda, and salt. Mix JUST until flour is incorporated. Divide evenly into muffin tray and bake for 18-20 minutes! Now, make your glaze, mix the remaining 1/2 lemons juice and about a cup of icing sugar. TA DA- Delicious icing! Drizzle on while muffins are still warm! Then enjoy the goodness of this heavenly muffin!