We are so fortunate to have special friends with daughters the same ages as the Misses. The girls are besties and we are so lucky to be able to call their parents our good friends as well. My girls went over for their first ever sleep-over at their house, we reciprocated, and it is now a much-anticipated and great way for little friends to have fun (and mommies/daddies to have the night off!!). Amen to that.
Before Miss F and Miss E left for their last sleepover, I made muffins to send along with them. I had heard that our friends were fond (this might be an understatement…) of lemon poppy seed muffins so, of course the choice was obvious.
These were really good – sweet and tart with a delicious glaze. Judging by the empty plate that was returned with the Misses, I guess they were enjoyed!
OK, B – time to get your bake on! 🙂
Lemon Poppy Seed Muffins
Yield: 12 muffins
For the muffins:
2 cups all-purpose flour
2 Tbsp. poppy seeds
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla – I used vanilla)
For the glaze (optional):
1/2 cup confectioners’ sugar
1-2 Tbsp. freshly squeezed lemon juice
1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
2. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine.
3. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract.
4. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated. (Very important to not overbeat the batter!)
5. Divide the batter between the prepared liners, filling each about two-thirds full.
6. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
7. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
8. While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.
9. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.