Poppy Seed Muffins

Poppy Seed Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in 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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