Thursday, May 30, 2013
It seems that lately I have had a hard time rolling out of bed. It might have to do with my recent realization that I hadn't seen what were arguably the best 24 seasons and then my subsequent 24 marathons. No matter the reason I really need a way to get myself going in the morning. For me, as always, food is the answer. These delightful (and really there is no better way to describe these muffins) lemony muffins are moist with a mild sweetness. The glaze, however, gives a sweet and very tangy pop to the tops of these muffins. The combination is superb.
I whipped these up during nap time today. After finishing them I snapped some pictures of them in my backyard where the lighting was perfect. Then I sat back in the grass and munched on a couple of muffins, completely enjoying all the perks of nap time. Somehow eating lemon muffins while sitting on the grass just felt right.
Yield: 12 Muffins
Total time: 10 min prep. Bake for 18-20 min
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon poppy seeds (optional)
1/2 cup unsalted butter
1 cup white sugar
2 large eggs
Zest of 2 lemons
1 cup plain yogurt
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 400 degrees F. Line a muffin pan with paper liners or spray each cup with cooking spray.
In a bowl, whisk the flour with the poppy seeds, salt and baking soda.
With a hand or stand mixer, beat the butter and sugar until fluffy. Beat in the eggs, one at a time. Beat in the lemon zest, yogurt and vanilla until well blended. Stir the flour mixture into the wet mixture just until combined but no longer. Spoon the batter into the muffin cups. Bake for about 18-20 minutes or until toothpick inserted into the center comes out clean. Remove from the oven. Mix the lemon juice and powdered sugar together to make the glaze. After making the glaze, remove the muffins onto a cookie sheet. Drizzle or brush the muffins with the glaze.
Source: Joy of Baking