Lemon-Poppy Seed Muffins

Name: Lemon-Poppy Seed Muffins
Yield: Makes 12 muffins
Cuisine: American
Ingredients: 3 cups (15 ounces), all-purpose flour; 1 cup (7 ounces), sugar; 3 tablespoons, poppy seeds; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 1 1/2 cups, plain low-fat yogurt; 2 large, eggs; 1 1/2 tablespoons, grated lemon zest; 8 tablespoons, unsalted butter, melted and cooled; 1/4 cup (1¾ ounces), sugar; 1/4 cup, lemon juice (2 lemons)

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Appears in Cook's Country April/May 2012

Desserts or Baked Goods

American

Breakfast & Brunch

Stirring poppy seeds and lemon zest into muffin batter fell short, so we rethought a few things.

SERVESMakes 12 muffins

TIME1¼ hours

WHY THIS RECIPE WORKS

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in April of 2022. When developing our muffin recipe, we wanted to wind up with a muffin with rich...

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