Annie’s Eats

In an effort to continue my non-cereal breakfasts, I made these muffins last night for my (very early) mornings this week. I had one this morning, and they are delicious! This is a really wonderful recipe from Joy of Baking, a website I have only recently discovered. It looks like an amazing new resource for baked goods, so I’m sure there will be many more recipes from there showing up on my blog

The only change I made with this recipe was to use vanilla yogurt rather than plain because that is what I had on hand. I only made a half batch since I am the only one eating them, and the recipe halves very easily. The recipe with original dimensions is below.

Lemon Poppy Seed Muffins
yield: 12 muffins

Ingredients:
2 cups all-purpose flour
2 tbsp. poppy seeds
½ tsp. salt
1 ¼ tsp. baking powder
¼ tsp. baking soda
½ cup (1 stick) butter
1 cup sugar
2 eggs
Zest of one lemon
1 cup vanilla yogurt (do not use non-fat)
1 tsp. vanilla extract

For glaze:
½ cup powdered sugar
1-2 tbsp. fresh lemon juice

Directions:
Preheat oven to 350°. Line a 12-cup muffin pan with paper liners or spray with a nonstick vegetable spray. Set aside.

In a small bowl, stir together flour, poppy seeds, salt, baking powder, and baking soda. Set aside.
Cream the butter and sugar with an electric mixer. Beat in eggs, one at a time, beating well after each addition. Beat in the lemon zest, yogurt and vanilla and beat until well blended. Stir in the flour mixture until just moistened. Do not over mix.

Spoon the batter into the prepared muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool for 5 minutes before removing from the pan and glazing.

Glaze: If glazing, while muffins are baking stir together the powdered sugar and lemon juice. The mixture should be runny. Once the muffins are removed from the oven, wait five minutes and then drizzle the glaze over the muffins with a spoon.