These are one of my favorite muffins. They feel a bit more like a spring time muffin but citrus is in season now and since we now live in Florida and my husband is super scroungy we have fresh lemons harvested from a tree somewhere close to our home. I have no idea, exactly, where he gets all he brings home but he has connections for lemons, limes, coconuts and bananas.
I have only to mention I need more something and he brings it on his way home from work.
It’s kind of awesome 
These muffins are light and fluffy and citrusy and just delicious. Can you tell I love them? I have this sort of odd but vivid memory of the first time I ate lemon poppyseed cake (which is just like these muffins) and I just died over it. I was about 13 and I have loved it ever since.
These are wonderfully bright and cheery muffin just perfect for starting your wintery day off right.
- 3 cups all purpose flour
- 2 tablespoons poppy seeds
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- zest of one lemon + 2 tablespoons lemon juice
- 1½ cups plain yogurt or sour cream
- 1 tablespoon pure vanilla extract
FOR THE GLAZE - 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preheat the oven to 400˚ and line a muffin pan with papers or brush with butter.
- In a medium mixing bowl, whisk together the flour, poppy seeds, baking soda and salt.
- In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy.
- Add the eggs, one at a time, beating well between additions.
- Then add the zest, juice, yogurt or sour cream and vanilla extract.
- Add the flour mixture to the butter mixture and beat until smooth.
- Scoop into muffin pan, I use a medium sized scoop from Pampered Chef and I put two scoops in each cup.
- Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
- Allow to cool completely before topping with the glaze.
- To make the glaze, combine the powdered sugar and lemon juice in a small bowl and whisk or stir with a fork until smooth, drizzle over the top of the muffins, or you could be more organized about it and carefully spread it over the top so it's nice and smooth and not dripping down the sides like mine
Recipe adapted from The Joy of Baking
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