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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These muffins, adapted from Dorie Greenspan’s book Baking From My Home To Yours, have a mellow nuttiness and their lemon flavor can be played up or down by varying the amount of lemon juice in the icing. Ingredients:
2 cups all-purpose flour |
2 tsp baking powder |
1/4 tsp baking soda |
1/4 tsp salt |
2 tbsp poppy seeds |
2/3 cup sugar |
juice of one lemon |
1/2 cup yogurt |
1/4 cup half-and-half |
2 eggs |
1 tsp vanilla |
1 stick unsalted butter, melted |
Directions:
1. Preheat oven to 400 degrees F. Combine the all the dry ingredients except for the sugar, set aside.
2. Add the sugar to the butter mixture and stir. Combine the yogurt and half-and-half and stir until no longer lumpy, add to the butter/sugar mixture. Add the eggs, vanilla, and lemon juice to the butter and combine.
3. Combine the wet ingredients with the dry ingredients. Make sure not to overstir, just gently fold and combine…lumps are okay.
4. Spoon into the muffin cups. Bake for 12 -15 minutes or until golden brown and a knife inserted into a muffin comes out clean.
5. Cool on a rack for 10 minutes. Drizzle with icing made from lemon juice and powdered sugar. I use about 2 tsps lemon juice and enough sugar to make a thick, drizzley glaze.
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