This recipe is based on the same muffin recipe on which I based our lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin. The important things to remember with making these lemon poppyseed muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter.
2 tablespoons fresh lemon juice 1 cup confectioner’s sugar (powdered sugar)
Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest. Alternate adding flour mixture and yogurt: Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the 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. 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. Best eaten fresh and warm.
