Lemon Poppyseed Muffins with Lemon Glaze

Ok. I'm awful at finding the time to update this.  Things have just been too busy.  I've been good at cooking our meals, just no time to actually write about them.  But sometimes I make things that are just too good not to share.

I don't have much of a sweet tooth but I love lemon poppyseed muffins/bread/pancakes.  This recipe was really easy to make and turned out really well.  I don't think the muffins would have had enough lemon flavor without the glaze though... so be forewarned if you choose to omit it.  Plus the glaze added just enough sweetness to really push these muffins over the top.  Depending on your measuring skills, you might also need to add a tiny bit more milk if the batter looks too dry.  Mine was scoopable (not pourable) without any extra milk and it baked up fine.

I will probably try doubling the recipe if I plan on sharing.  Jeremy and I probably aren't going to be letting any of these out of our sight anytime soon.

There was more glaze than what was needed to glaze these muffins.  I plan on making some pancakes in the near future and using that glaze as a syrup.  I can't think of any way that could possibly go wrong. :)

Recipe (makes 12 muffins):
1/2 c. (1 stick) butter or margarine (at room temperature)
2/3 c. sugar
zest of 1 lemon
2 eggs (at room temperature)
2 c. AP flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
4 tsp. poppy seeds

1. Preheat oven to 375 degrees.  In a medium bowl, mix together the flour, baking powder, and salt.  
2. In a large mixer (or large bowl with electric mixer), cream sugar, zest, and margarine together until light and fluffy (about 2 minutes).  Add eggs, one at a time, beating until fully incorporated before adding the next.
3. Alternately incorporate the flour and milk, stir as little as possible so as not to overmix (1/3 of the flour mix, 1/2 of the milk, 1/3 of the flour, rest of milk, rest of flour).  Stir in the poppy seeds.
5. In a muffin tin with paper liners (or well greased with butter/cooking spray), evenly divide the batter.
6. Bake for approximately 25 minutes until lightly browned and cooked through.
7. Allow muffins to cool on a cooling rack.  Glaze by dipping them (upside down) into the glaze.  Allow excess to drip off (glaze will harden as it sets).

Lemon Glaze:
Juice of 1 lemon
approximately 1 c. confectioners sugar

1. Mix juice and sugar together with a whisk or spoon.  Add more sugar if needed to achieve desired consistency.