Lemon Poppyseed Muffins

Lots of a lemon zest is needed to make these lemony.

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.  

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