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Poppy Seed
Muffins: Preheat your oven to 350 degrees F
(180 degrees C) and place the oven rack in the center of the oven. You can either line a 12 cup muffin pan
with paper liners or else lightly butter or spray each muffin cup with a non stick vegetable spray.
At least 30
minutes (or up to overnight) before making the batter, stir the poppy seeds into
1/4 cup (60 ml) hot water (this step softens the poppy seeds so they are more
digestible). Let sit at room temperature. Then strain.
In a bowl,
whisk or sift the flour with the baking powder, baking soda, and salt.
In a small bowl rub the lemon zest into the sugar.
In the bowl of
your electric
stand mixer, fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar until light and fluffy
(3 - 5 minutes). Beat in
the eggs, one at a time, beating well after each addition. Scrape down the
sides and bottom of the bowl as needed. Beat in the poppy seeds, yogurt (or sour cream),
and vanilla extract until well blended. Add the flour mixture and beat just
until moistened. Do not over mix. Spoon the batter into the muffin cups using two spoons or an ice
cream scoop (about 1/3 cup (80 ml) (80 grams) in each muffin cup). Bake for
about 18-20 minutes
or until a toothpick inserted in the center of a muffin comes out clean. Remove
from oven and place on a wire rack.
Immediately brush the top of each muffin with the hot lemon glaze.
Lemon Glaze:
While the muffins are baking, in a
small microwaveable bowl, stir the sugar with the lemon juice. Place in the
microwave
for about 20-30 seconds or just until the sugar has dissolved. (Alternately, you can
heat the ingredients together in a small saucepan on the stove.)
Makes 12 muffins.
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