Citrus Poppy Seed Muffins

Bright and simple for summer, these are super easy to whip up. Serve them with the suggested citrus icing, or simply a fruit jam on-hand.

PREP: 20 minutes | COOK: 20 minutes | Makes 36

INGREDIENTS: 

Muffins

• 3 1/3 cups all-purpose flour

• 2 tsp coarse salt

• 1 pound (4 sticks) unsalted butter, room temperature

• 3 tbs cup grated lemon zest (about 3 lemons)

• 3 tbs grated lime zest (about 3 limes)

• 1 tsp vanilla extract

• 9 eggs, room temperature

Citrus Icing

• Juice from 1 whole lemon

• 1 1/2 cups confectioners sugar (add more sugar as needed to improve consistency)

INSTRUCTIONS: 

• Preheat oven to 325F. Line muffin tins with paper liners, set aside.

• Whisk together flour and salt.

• In an electric mixer, cream the butter and sugar on medium-high speed until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula. Reduce speed and add vanilla and eggs (2-3 at a time), until fully incorporated. Continue scraping down the sides of the bowl as needed.

• Reduce speed to low and slowly add flour mixture in several batches, beating until fully incorporated.

• Divide batter evenly among lined cups (use an ice cream scooper and be careful not to overfill the cups).

• Bake for about 20 minutes, rotating the pans after 10 minutes.

• While muffins are baking, prepare the icing by combining the lemon juice and confectioner's sugar, whisking until creamy. Add more sugar as needed to thicken the consistency.

• Once muffins are done, transfer baking tins to a wire rack to cool.

• Top muffins with citrus icing and additional lemon zest.