Lemon Poppy Seed Muffins With Lemon Zest Glaze

Preheat oven to 375°F.

Mix the flour, baking powder, baking soda, poppy seeds, and salt than set aside.

In a large bowl, cream butter and sugar together, beating until fluffy about 2 minutes using an electric mixer

Add the eggs one at a time, mixing in the dry ingredients.( do not use the electric mixer)

Add the yogurt.

Be careful to beat until just incorporated. Do not over mix.

Pour the mixture into a 12-muffin muffin pan. ( or cupcake pan )
If you are not using paper cupscakes cups.
Coat each muffin cup lightly with a little melted butter.

Bake until muffins are golden brown, about 25 to 30 minutes.

Test with a toothpick to see if the muffins are done.
( no stick test)

Cool the muffin in the pan

While the muffins are cooling, mix together the powdered sugar and lemon juice for the glaze.

Start whisking the lemon juice & powered suger.

Use a pasrty brush for glazing the muffins.

Add the lemon zest on top of the glazed miffin.

Makes 12 muffins if using a muffin pan.

Enjoy the muffins while still warm.

Chef's Note & Story

For the Glaze:

Mix : 2 TBS fresh lemon juice & 1 cup white powder sugar.(confectioner's sugar WhisK.

Add fresh lemon zest last on top of Muffin.