Lemon Poppy Seed Muffins

I've never made Lemon Poppy Seed Muffins before and figured I would give it a shot. I found this recipe online and it looked as good as any other. I think the flavor will be a bit on the subtle side so the addition of the glaze seems to be a necessity.



Ingredients

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds

10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest

Glaze Ingredients

2 Tbsp fresh lemon juice
1 cup confectioner's sugar

Directions

1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. 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.
4. 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.
5. Distribute the muffin dough equally among the cups of a greased muffin tin. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick 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.
6. 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, brush the glaze over each muffin.