Lemon-Poppy Seed Muffins

A few weeks ago, on a Sunday evening, I headed for the kitchen to make Blueberry Muffin batter for that week's breakfast.  My husband inquired "where you going?"  I gave him my game-plan to which he responded "you know what sounds good?"  This question always stops me in my tracks since I never know if I should welcome the answer or not.  It may mean I'm in the kitchen for hours constructing whatever sounded "good".  I threw caution to the wind and responded "what?"  "Muffins with poppy seeds in them" he responded, proud as could be that he just came up with the worlds most unique muffin.  "Are you kidding?"  He looked puzzled and responded "no, why?"  "I just made those a couple of weeks ago".  He didn't remember them.  Hmmmm.......how to make a poppyseed muffin memorable?  Why add lemon zest of course!  He loved them.

If you want to go with a little extra sweet lemon pop mix enough fresh lemon juice with 1/2 cup of powdered sugar to drizzle over the warm muffins.

Lemon-Poppyseed Muffins
Makes 12 Large muffins
Source: America's Test Kitchen

3 cups all-purpose or a combination of all-purpose and whole wheat flour
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons poppy seeds
1 1/2 cup whole or low-fat plain yogurt
2 large eggs
1 Tablespoon fresh lemon zest
1/2 cup unsalted butter (1 stick), melted and cooled

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

In a large bowl whisk the 3 cups flour, sugar, baking powder, baking soda, salt, and poppy seeds  together. In a small bowl (or a 2-cup glass measuring cup) whisk the yogurt, eggs, and lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter.
Grease a 1/3-cup measuring cup or ice cream scoop and use it to portion out the batter into each muffin cup. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs on it, 24-28 minutes. Let the muffins cool in the tin for 5 minutes and then flip them out onto a wire rack.

Let them cool for 10 minutes before serving.

**To make ahead - the muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed. The muffin batter can also be proportioned into the tin and frozen. When the unbaked muffins are frozen solid, transfer them to a large freezer-safe bag. To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven. Bake 30-35 minutes.**

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