Lemon Poppy Seed Muffins (Glazed)
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These glazed lemon poppy seed muffins are a quick bake that turns an ordinary morning into a small occasion. Lemon comes in three ways: zest, a little extract and lemon yogurt, which keeps the crumb tender without much fat. The poppy seeds add a light crunch, and a simple sugar and lemon juice glaze sets on top while the muffins cool. Folding the batter gently is the one technique that matters.
Instructions
Heat the oven to 400°F (200°C). Grease a 12-cup muffin tin with cold butter.
Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder and salt into a medium bowl. In a second bowl, whisk together the milk, oil, lemon yogurt and egg.
Fold the dry mixture into the wet mixture in three additions. Stop as soon as the flour is incorporated, because overmixing makes the muffins tough.
Divide the batter among the muffin cups. Bake for 16 minutes, until the tops are golden brown and spring back when touched, and a toothpick pushed into the center comes out clean.
While the muffins bake, stir the confectioners' sugar and lemon juice together until the glaze is smooth.
Drizzle the glaze over the muffins. Cool them on a rack for 10 minutes, then lift them out of the tin.
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