Poppy Seed Pound Cake Muffins Recipe

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a 12 cup muffin pan with paper liners or spray with a non stick vegetable spray. Set aside.

In a small bowl, stir together the flour, poppy seeds, salt, baking powder and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in the lemon zest, yogurt, and vanilla and beat until well blended. Stir in the flour mixture until just moistened. Do not over mix. Spoon the batter using either two spoons or an ice cream scoop into the prepared muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. (If making jumbo muffins increase the baking time to about 25 minutes.) Remove from oven and place on a wire rack to cool for 5 minutes before removing from pan and glazing.

Glace:  While muffins are baking stir together the powdered sugar and lemon juice. The mixture should be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon. 

Makes 12 muffins