High-Rise Lemon-Poppy Seed Muffins

 Ugh, FINALLY!  I FINALLY have a great lemon-poppy seed muffin recipe!  Everyone shout it with me,

HOOOO-RAY!

To this point, I've been making - and gobbling - my Tuscan Lemon Muffins when I needed a good lemon fix.  And those are still nothing to scoff at, I love them.  But it's embarrassing; shouldn't every self-respecting baker have a rockin' lemon-poppy seed recipe?  If so, why are they so hard to find?

This recipe comes from Cook's Country, which always gives happy results.  (Although I had to change the yield, syrup proportions, and baking time for some reason.)  But in addition to results, for every single recipe they publish, they explain 1) what they were going for, 2) problems they faced, and 3) how they overcame the problems to achieve perfection, or nearly.  In this article, they were going for "a light crumb; a neat, rounded top; a balance of sugar and tang (it's breakfast, not dessert, after all); ease (anything made before 8 a.m. must meet that criterion); poppy seeds (obviously); and a bright and significant lemon presence."  Check.  Check, check, check, check, check.  I love that high, rounded top, and the flavor balance, perfect.  Enjoy!

 
High-Rise Lemon-Poppy Seed Muffins (print recipe)

Makes 20 muffins

3 cups (15 ounces) all-purpose flour
1 cup (7 ounces) sugar, plus 1/2 cup for the syrup
3 T poppy seeds
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups plain yogurt
2 large eggs
1 T grated lemon zest plus 1/4 cup juice (from 2 lemons)
8 T unsalted butter, melted and cooled

1.  Adjust oven rack to middle position and heat oven to 375 degrees.  Grease standard muffin tin(s) to make 20 muffins.

2.  Whisk flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.  In second bowl, whisk yogurt, eggs, and lemon zest together until smooth.  Fold yogurt mixture into flour mixture with rubber spatula until just combined.  Fold in melted butter.  (Batter can be refrigerated in covered container up to 24 hours.)

3.  Using a muffin scoop or greased 1/3-cup measure, fill muffin cups 2/3 to 3/4 full.  Bake until golden brown and toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pan halfway through baking.

4.  Meanwhile, combine remaining 1/4 cup sugar and lemon juice in small saucepan.   Cook over medium heat until slightly syrupy, about 3 minutes.  Let muffins cool in pan for 5 minutes, then flip out onto wire rack.  Brush with warm syrup and let cool for 10 minutes before serving.

Recipe adapted from Cook's Country, April/May 2012  

1 year ago: Watermelon-Jalapeno Popsicles 
2 years ago: Mint Lemonade
3 years ago: Sour Cream Hazelnut Bundt Cake