1cupPowdered sugar (Confectioner’s sugar or icing sugar)
2tablespoonsLemon juice
Instructions
Preheat the oven to 400°F (200°C).
Line a 12 cup muffin pan with cupcake liners and keep it ready.
Take dry ingredients in a bowl (all purpose flour, poppy seeds, salt, baking soda). Whisk until everything is combined and keep it aside.
Take softened butter and sugar in another large bowl. Start beating using a hand mixer (or stand mixer with the whisk attachment or wire whisk) until the mixture looks light, fluffy, airy and smooth.
Add the rest of the wet ingredients (yogurt, applesauce, vanilla) and lemon zest. Again beat it until mixed.
Add dry flour mixture into the wet. Fold the flour using a spatula and mix until the batter just comes together. Do not overmix the batter.
Divide the batter into the prepared muffin pan.
Bake in preheated oven for 18-20 minutes. Check the doneness by inserting a toothpick in the center of the muffin and it should come out clean.
Let the muffins cool down in the pan itself for 5 minutes and then transfer them to a cooling rack.
To make a lemon glaze, take powdered sugar in a bowl and add lemon juice. Whisk it until smooth. The consistency of the glaze should be smooth and runny (not too thick or not too thin).
Drizzle this glaze over the cooled lemon poppy seed muffins.
Video
Notes
Always zest the lemon first and then squeeze the juice.
Do not overmix the muffin batter otherwise baked muffins will turn tough and dense.
For the perfect drizzle of the glaze, transfer the glaze into a ziplock bag, seal it and cut a small tip of the corner off. Then squeeze the glaze over the muffins.