Chocolate Covered Love

I made these muffins earlier this winter when there were plentiful fresh cranberries in the grocery store. I've made these lemon-poppy seed muffins a couple times and then I saw a recipe on Pinterest for orange-cranberry muffins which inspired me to make these. They are just the right amount of sweet and sour tang. I LOVE lemon desserts, they always have that perfect balance of sweet and sour.

Lemon-Poppy-Cranberry Muffins

makes about 18 muffins, adapted from here

(whenever I find recipes that say they make 12, it always makes 18 for me)

- 3 cups all-purpose flour

- 1 TB baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 TB poppy seeds

- 10 TB unsalted butter (1 1/4 stick), softened

- 1 cup sugar

- 2 large eggs

- 1 1/2 cups plain yogurt

- 1 TB lemon zest

- 1/2 cup of fresh cranberries, roughly chopped

Glaze

- 2 TB fresh lemon juice

- 1 cup powdered sugar

Preheat oven to 375.

Whisk together the flour, baking powder, baking soda, poppy seeds and salt and set aside.

In a large mixing bowl cream the butter and sugar together. Add in eggs one a time, beating until fully incorporated after each one. Beat in lemon zest.

Beat in 1/3 of the dry ingredients until just incorporated. Beat in one third of the yogurt. Continue going back and forth adding thirds of the dry ingredients and the yogurt until it is all combined.

Add in the chopped cranberries, do not over beat.

Using a standard sized muffin pan, coat each muffin cup lightly with oil or melted butter. Distribute the muffin dough equally among the cups, filling about 3/4 full in each cup. Bake until they are golden brown, about 25-30 mins. Set muffins to cool for 5 mins in the pan before removing to a wire rack.

While the muffins are cooling, in a bowl, whisk together the lemon juice and powdered sugar for the glaze. While the muffins are still a little warm, use a spoon to glaze each muffin.

Best eaten fresh and warm.