Lemon Lime Poppy Seed Muffins and #citruslove

Yes, that is snow in the background.  We are finally having the our first measurable snowfall in Chicago.  Yesterday it was 50 degrees. I had decided that I would make the Lemon Lime Poppy Seed Muffins yesterday, when it was balmy. When I woke up this morning, it was snowing, and has been snowing all day. C'est la vie.

 I found this recipe from  Annie's Eats for Lemon Poppy Seed Muffins. My hubby loves anything lemon, and he  also likes lime, so I added the juice and zest of a lime as well as a lemon juice and zest. Of course I also added my favorite Greek yogurt, which made the muffins moist and tasty.  Then I gave them a snow cap of lemon lime glaze, which gives the muffins another layer of flavor. So even though we are in the throws of a winter storm, you can munch on one of these muffins and think of warm, Spring days.

I did make a Lemon Lime Poppy Seed Snowflake muffin to commemorate the first snow! Happy Snow shoveling!

Lemon-Lime Poppy Seed Muffins

Adapted from Annie Eats/ Joy of Baking

Ingredients:

2 cups all-purpose flour

2 tbsp. poppy seeds

1¼ tsp. baking powder

1/4 tsp. baking soda

1/2tsp. salt

8 tbsp. unsalted butter, at room temperature

1 cup sugar

2 large eggs

Zest and juice of 1 lemon

Zest and juice of 1 lime

1 6 oz. cup of plain or flavored Greek Yogurt

Glaze:

3/4 c powdered sugar

2 Tbsp lemon-lime juice

Directions:
Preheat the oven to 350˚ F.  Line a muffin pan with paper liners, or spray muffin tin cups with cooking spray.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and juice and lime zest and juice. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Then transfer to a wire rack to cool completely, so the bottoms don’t get soggy.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice and lime juice, in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

January is #citruslovemonth month.  Please join in on the #citruslove by linking up any citrus recipe from the month of January 2012.