Lemon Poppy Seed Muffins with Lemon Glaze

I've had a bit of a baking bug lately. In reality baking is my passion even more-so than cooking, but I just don't have as much time as I would like to bake. I'm trying to make more time, but until then I am just trying to take advantage of every free moment I can find while at home. 

I've made it no secret that I have an obsession love for all things lemon, and I have been craving a lemony treat this week. I finally gave in and decided to try my hand at making some lemon poppy seed muffins! I added my beloved lemon glaze to it, and it was the perfect treat for my craving taste buds. I made the miniature variety, as I love miniature treats, but I figured my co-workers would appreciate the smaller version as well!! I took these into work on Friday for our 1/2 day before the long Labor Day weekend...a nice treat to send us off. 

Lemon Poppy Seed Muffins with Lemon Glaze
Heavily adapted from The Food Network

Ingredients

• 2 cups unbleached all-purpose flour
• 2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, at room temperature
• 1 Tbsp finely grated lemon zest
• ¼ cup of lemon juice
• ½ cup applesauce
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 4 tsp poppy seeds
• 1/2 cup milk

Lemon Glaze

·         1 1/2 cups confectioners’ sugar

·         1/4 tsp grated lemon zest

·         4 Tbsp lemon juice

Whisk together all glaze ingredients and use immediately.

Preparation

1.     Preheat the oven to 375 degrees F. Put liners in a 12 muffin tin (or 24 mini muffin tin) and set aside.

2.     Sift the flour, baking powder, and salt into a medium bowl and set aside.

3.     In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the lemon juice and applesauce and mix until smooth.

4.     Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

5.     Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes (12 minutes for minis). Cool muffins completely on a rack.

6.     Prepare Lemon Glaze. One at a time, turn muffins upside down and dip into the glaze. Return to the rack and let the glaze dry, then enjoy!!