In all of my muffin experimentation, I had not yet tried David’s absolute favourite: lemon poppy seed. I finally decided I should give it a whirl, and we got ourselves the requisite ingredients (though I’m not sure what I’ll do with my leftover poppy seed). Nevertheless, a lovely way to start a Saturday morning!
from 750 Best Muffin Recipes
Makes 1 dozen
3 cups all-purpose flour
1/4 cup poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups granulated sugar, divided
1-2/3 cups plain whole-milk yogurt
1/2 cup unsalted butter, melted
1 tbsp finely grated lemon zest
1/4 cup freshly squeezed lemon juice
Preheat oven to 375 F. In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a medium bowl, whisk together 1 cup of the sugar, eggs, yogurt, butter and lemon zest until well blended. Divide batter equally among prepared muffin cups. Bake in preheated oven for 25-30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 3 minutes, then transfer to the rack to cool slightly. In a small saucepan, heat the remaining sugar and lemon juice over medium heat, stirring, until sugar is dissolved. Brush over warm muffins.
A few notes on preparation: I used plain Greek yogurt instead of just whole-milk yogurt. Our oven baking time: 18 minutes.
The batter was thick, almost like the consistency of cookie dough, so there’s always the concern that’ll be too dense or dry. However, the muffins had a lovely texture, nice and moist. It had a nice round, lemon flavour–although David noted that it could even be a bit stronger, perhaps increasing the amount of lemon zest or even adding some lemon juice. The glaze was a nice touch, adding a nice sheen to the tops of the muffins, while also giving it a great punch of sweet and tartness. A nice addition to our muffin repertoire.