Earlier this winter, I stopped by my neighborhood coffee shop for a cappuccino and noticed a bunch of lemon poppy seed muffins displayed behind the counter – so I decided to get one of those, too. I ended up spending eight dollars: a price that seemed more and more ridiculous the longer I thought about the incredibly low cost of each ingredient based on portion used for my one little muffin. For eight dollars I was pretty sure I could make an entire batch of muffins and an entire pot of coffee.
Turns out, I was right. Man do I like to be right. I also liked, for the record, these muffins. And I liked photographing them.
What I did not like, however, was photoshopping my (apparently made-up) compound word poppyseed into two words: poppy and seed.
Live and learn.
Lemon Poppy Seed Muffins
Adapted from Dorie Greenspan
For the muffins:
2/3 cup sugar
zest from 2 large lemons
juice from 1 large lemon
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3/4 cup plain Greek yogurt
1 teaspoon vanilla
1 stick butter, melted and cooled
2 tablespoons poppy seeds
For the icing:
½ cup powdered sugar, which I really don’t think you have to sift because I’m pretty sure one little clump of sugar on top of a muffin never bothered anyone…
juice from 1 large lemon
1. In a large bowl, combine the sugar and lemon zest; use your fingers to rub the two together until the sugar smells strongly of lemon.
2. Add the flour, baking powder, baking soda and salt.
3. In a smaller bowl, combine the lemon juice, butter, yogurt, eggs, and vanilla.
4. Add the wet ingredients to the dry and stir with a rubber spatula until there are no more clumps of batter.
5. Stir in the poppy seeds.
6. Place 12 muffin cups (mine are from Sur la Table, similar here and here) in a muffin tray and divide the batter evenly into the muffin cups.
7. Bake 25-30 minutes, 400˚. Make sure a toothpick comes out clean when you test to see if they are done; in all of my test batches my oven needed 30.
8. While the muffins are cooling, make the icing: use a fork to stir together the powdered sugar and lemon juice. Add a few drops of water if it hasn’t reached the right (able to be dripped on top of the muffins with a spoon) consistency.
9. Once the muffins have cooled, drizzle the icing over the tops. I recommend keeping them in the muffin pan for this step rather than doing this over a paper towel; it’s easier to wash your muffin pan than the sides of each muffin cup!