Lemon-Poppy Seed Muffins

From Cook's Country | April​/May 2012
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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

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

Instructions

  1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 12-cup muffin tin.

    2. Whisk flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt together in 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 for up to 24 hours.)

    3. Using greased 1/3-cup measure, divide batter among muffin cups. Bake until golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes, rotating pan halfway through baking.

    4. Meanwhile, combine remaining ¼ cup sugar and lemon juice in small saucepan. Cook over medium heat until slightly thickened and 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.

Detail sfs lemon 20poppyseed 20muffins 06
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