Mini Lemon Poppy Seed Muffins

1. 1

   Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.

2. 2

   In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

3. 3

   In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes.

4. 4

   Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds.

5. 5

   Fold the wet ingredients into the dry just until moistened and being careful not to over-mix.

6. 6

   Divide the batter among the prepared muffin tins, filling each halfway.

7. 7

   Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes.

8. 8

   Remove from the oven and use a toothpick to poke several holes in the top of each muffin.

9. 9

   Brush each muffin generously with the lemon glaze.

10. 10

    Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.

11. 11

    1/4 cup plus 2 tablespoons powdered sugar

12. 12

    2 tablespoons fresh lemon juice, strained

13. 13

    1/2 teaspoon vanilla extract

14. 14

    1/8 teaspoon almond extract

15. 15

    In a small bowl, combine ingredients and whisk to incorporate.

* Per serving · 4 servings · Values may vary.