Needless to say, he stole my heart. I swept him off his feet, brought him home with me, just like you would a perfect cocker spaniel puppy. Then we sat and thought good and hard about what he would be.
Lemon poppy seed muffins. Classic. Done and done.
He was more than happy to become a classic, excited even, as one would be excited about being the next Frank Sinatra, Ella Fitzgerald, or any other classic music artist that pops into your mind.
And off we went, hand in hand, skipping to the kitchen.
Gorg (which is short for gorgeous, not gorge; just sayin).
makes: about 12 muffins
For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
2/3 cup sugar
1/3 cup demura sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup plain (or vanilla) yogurt
For the glaze (the original recipe says this is optional; folks, this isn’t optional-it’s fantastic):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice
Preheat the oven to 350˚ F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.