Lemon Poppy Seed Muffins

Instructions

1. Step 1

   Heat the oven to 190°C. Place paper liners in all 12 cups of the muffin tin.

   Cookware: muffin tin, paper muffin liners

2. Step 2

   Whisk the flour, poppy seeds, baking powder, baking soda, and salt together in a large mixing bowl.

   Ingredients used: 250.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 2.0 gr Baking Soda, 3.0 gr Fine Salt, 18.0 gr Poppy Seed

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   In a medium mixing bowl, whisk the sugar and eggs until smooth. Whisk in the yogurt, milk, melted butter, 3 tbsp (45 ml) lemon juice, lemon zest, and vanilla.

   Ingredients used: 2.0 piece Egg, 150.0 gr Granulated Sugar, 45.0 ml Lemon Juice, 6.0 gr Lemon Zest, 120.0 gr Plain Yogurt, 115.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 60.0 ml Whole Milk

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and fold just until no dry pockets remain.

   Cookware: Large Mixing Bowl, Silicone spatula

5. Step 5

   Divide the batter evenly among the 12 lined cups. Bake at 190°C until the tops spring back lightly and a tester inserted in the center comes out clean, 17 to 20 minutes.

   Timer: 18 min (fixed)

   Cookware: muffin tin

6. Step 6

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack and cool for at least 20 minutes.

   Timer: 25 min (fixed)

   Cookware: muffin tin, wire rack

7. Step 7

   Whisk the powdered sugar with the remaining 2 tbsp (30 ml) lemon juice in a small bowl until smooth.

   Ingredients used: 30.0 ml Lemon Juice, 120.0 gr Powdered Sugar

   Cookware: small bowl, whisk

8. Step 8

   Spoon the glaze over the cooled muffins and let it set before serving.

   Timer: 10 min (fixed)

   Cookware: wire rack