Lemon-Poppy Seed Muffins

From Cook's Country | April​/May 2012

Why this recipe works:

When developing our muffin recipe, we wanted to wind up with a muffin with rich, full flavor and a thick, crisp crust protecting its fragile, tender crumb. We wanted our muffin recipe to produce a real beauty, sporting a perfectly round, mushroom-like cap with a pronounced and crisp overhang.… read more

When developing our muffin recipe, we wanted to wind up with a muffin with rich, full flavor and a thick, crisp crust protecting its fragile, tender crumb. We wanted our muffin recipe to produce a real beauty, sporting a perfectly round, mushroom-like cap with a pronounced and crisp overhang. We began by testing mixing techniques and chose the method that produced the most tender crumb. We found that low-fat yogurt delivered the finest crumb and the most rounded and crusty top. To get that big mushroom-like cap, we increased the amount of batter by one-third.

 

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Makes 12 muffins

Ingredients

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