1tbspbaking powder(make sure your baking powder is no older than 6 months)
1/2tspbaking soda
1/2tspsalt
2tbsppoppy seeds
10tbspunsalted butter(1 1/4 stick), softened
1cupsugar
2large eggs
1 1/2cupsplain yogurt
1tbsplemon zest
For the Lemon Glaze
2tbspfresh lemon juice
1cupconfectioner's sugar(powdered sugar)
Instructions
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.
Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary.
While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.