Lemon Poppyseed Muffins
I have adapted heavily from a Cook's Illustrated recipe that was published in the '90s. My recipe is simpler and has more lemon flavor by quadrupling the lemon zest. It is a lot of zest, but it is the only way the lemon flavor doesn't disappear.
Notes
You can use a lower fat yogurt here, but I often have the whole milk yogurt on hand, so that is what I use. You don't need to have exactly ¼ cup of lemon zest, but the more zest you have the better lemon flavor you will have. I don't measure the zest, but I know that 3 large lemons or 4-5 small lemons is a good amount. The lemons can be saved in the refrigerator after zest is removed for another use later. If you wrap them in plastic they will last longer. I like to make my Farro and Vegetable bowls to make sure the juice doesn't go to waste.
Ingredients
Directions
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Gather ingredients. Preheat oven to 375°.
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Melt butter over low heat in small saucepan. Remove from heat when melted.
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Measure sugar into a large bowl. Zest the lemons on top of the sugar.
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Whisk lemon zest and sugar together in a large bowl.
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Add the flour, baking soda, salt, and poppy seeds to the sugar and zest in the bowl and whisk to combine.
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In a medium bowl whisk the eggs, yogurt, and melted butter until smooth and creamy.
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Pour the wet ingredients into the dry ingredients and fold together with a spatula until no dry bits of flour remain.
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Scoop batter into the muffin tin. The batter is stiff and will fill a normal-sized tin completely and dome a bit at the top. Bake at 375° for around 25 minutes until the tops start to brown and a skewer inserted comes out clean.
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Let cool in pan for 5 minutes, before removing to a wire rack. Cool an additional 10 minutes.
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Mix powdered sugar and lemon juice in small bowl.
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Spoon a spoonful of glaze over each muffin top and spread with the back of the spoon. Let the glaze harden as muffins cool more. Serve. These freeze well.
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