Citrus and Blackberry Muffins: Moist Delicacy with Poppy Seeds

Pré-aqueça o forno a 200°C (400°F). Prepare a 12-hole muffin pan, lining with paper liners or greasing and flouring well.

In a large bowl, sift the wheat flour, granulated sugar, baking powder, baking soda, salt and poppy seeds. Mix well to combine all dry ingredients evenly.

In another medium bowl, beat the Greek yogurt, milk, vegetable oil, egg, and vanilla extract until the mixture is homogeneous. Incorporate the lemon zest.

Pour the wet ingredients over the dry ones. Gently fold with a spatula, just until combined. The secret to this recipe is not to overmix; the batter should have some lumps. Overmixing results in dry and hard muffins.

Add the fresh blackberries to the dough. Fold carefully to distribute them, avoiding crushing them. The professional technique is to sprinkle the blackberries with a teaspoon of flour before adding them; this prevents them from sinking.

Distribute the batter evenly among the 12 muffin tin cavities, filling about 3/4 of each. You can fill it a bit more to get a higher, domed top.

Bake for 5 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and bake for another 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The most important tip is not to open the oven in the first 10 minutes to ensure ideal growth.

Retire os muffins do forno e deixe-os esfriar na forma por 5 minutos antes de transferir para uma grade para esfriar completamente.

For the Lemon and Blackberry Topping: In a small bowl, whisk the powdered sugar, lemon juice, and mashed blackberries until smooth and creamy. If it is too thick, add more lemon juice; if it is too thin, add more sugar.

Drizzle the cold muffins with the topping before serving.