Mini Lemon Poppy Seed Muffins with Lemon Glaze

While the rest of the country seems to be enjoying a nice thaw, the weather in SoCal has been quite tempestuous at best. Persistent rain showers on the weekends turns in to sunny, but extremely windy days with uber chilly nights. I suppose I can't complain since I never had to trudge through freezing temps or shovel my car out of the snow this winter, but a girl can still wish for the warm weather to come back! When all else (and mother nature) fails, I bake something citrusy to remind me of sunny days and springtime!

While I was baking these miniature, bite sized delights, I couldn't but help wonder who first thought that lemon and poppy seeds would make a stellar combination. Poppy seeds are so strange, yet so delicious, adding a nice crunch to an otherwise light muffin. A sweet lemony glaze sends these muffins over the top, and makes them so pretty, don't you think?


Being a lover of all things lemon, I didn't mind that I used quite a lot of lemon in this recipe.  Fresh lemon juice and zest add a nice zing to the batter, while fat free lemon yogurt keeps these moist and tender.  If you're crazy and would like to tame down your zing level, feel free to substitute vanilla or plain yogurt for the lemon. 

Ok, before I start babbling....back to Lost!  I can't even believe I'm multitasking during my favorite TV show!  Is there rehab for habitual multitaskers?!

Mini Lemon Poppy Seed Muffins with Lemony Glaze
Adapted from Bon Appéti, May '09

1 1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1 cup (8 oz container) lemon yogurt
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon (packed) finely grated lemon peel
2 large eggs
1/8 cup poppy seeds

lemon icing
2 tablespoons fresh lemon juice
1/2 cup sifted powdered sugar

Preheat oven to 350°
1. Butter and flour three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk yogurt and lemon juice in small bowl to blend.

2. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with yogurt mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.

3. Bake muffins until tester inserted into center comes out clean, 18 to 20 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

4. Once completely cooled, mix 2 tablespoons of fresh lemon juice with powdered sugar. Continue adding powdered sugar until desired consistency is reached (about 1/2 cup)