Lemon poppyseed muffins

Ingredients

Cupcakes:

• 2 ¼ cups cake flour (313g)
• 2 tsp baking powder (8g)
• ¼ tsp bicarbonate of soda (2g)
• ¼ tsp kosher salt (2g)
• 2 Tbsp poppy seeds (23g)
• 1 cup sugar (186g)
• 2 Tbsp lemon zest (6g)
• 1 cup whole milk greek yoghurt (245g)
• ⅓ cup whole milk (78mL)
• ½ cup unsalted butter melted (113g)
• 2 large eggs (110g)
• 1 Tbsp fresh lemon juice (15mL)
• 1 tsp vanilla extract (5mL)

Lemon glaze:

• ½ cup powdered sugar (60g)
• 1 Tbsp fresh lemon juice (15mL)

Instructions

Cupcakes:

1. Preheat oven to 200C and line muffin tin with paper liners.
2. In the largest bowl you'll use, sift together the flour, baking powder and bicarbonate of soda. Then add the salt and poppy seeds, and whisk to mix in.
3. In a separate large bowl, mix together the sugar and lemon zest by rubbing the zest into the sugar. Add the yoghurt, milk, melted butter, eggs, lemon juice and vanilla and whisk until smooth.
4. Pour the wet ingredient mix into the flour mix and fold together until the thick batter is just combined. Divide batter among the 12 liners.
5. Bake for 15-17 minutes, or until golden brown and cooked through (a cake tester should come out with only a few crumbs. Cool in the pan for 10 minutes, then remove and finishing cooling on a rack).
6. For the glaze, mix together the sugar and lemon juice and drizzle over the muffins until you're happy with how they look.

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