BAKERY STYLE LEMON POPPY SEED MUFFINS Yields 12 muffins
MUFFINS
3 cups AP flour
1 cup sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup plain whole milk yogurt
Juice of 1 LARGE lemon
1 1/2 tablespoon grated lemon zest
2 LARGE eggs
8 tablespoons unsalted butter, melted and cooled
- Adjust oven rack to middle position and heat oven to 375°.
- Grease muffin tin or Lin with papers.
- Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, whisk together the yogurt, lemon zest, and eggs until smooth.
- Gently fold yogurt mixture into flour mixture JUST until combined.
- Fold in melted butter. DO NOT OVER MIX – if you do muffins will be dense.
- Divide batter evenly among prepared muffin cups.
- Bake 20-25 minutes until golden brown and toothpick inserted in the center comes out clean, rotating muffin tin halfway through baking.
GLAZE
1/4 cup sugar
1/4 cup FRESH lemon juice
coarse sugar for sprinkling, optional
- While muffins are baking, simmer sugar and lemon juice together 3-5 minutes in a small saucepan over medium heat until it turns into a light syrup.
- Remove muffin tin to a wire rack.
- Brush with lemon syrup.
- Sprinkle with coarse sugar.
- Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.