I’m on vacation for a couple of weeks and away from our kitchen. So I will be posting a few recipes from the archives, like this lemon poppyseed muffin recipe, originally posted in 2007. Hope everyone is having a fabulous Easter! ~Elise
I love lemon poppy seed muffins. This recipe is based on the same Cook’s Illustrated master muffin recipe on which I based our blueberry and lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin. The important things to remember with making these muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter.
Lemon Poppy Seed Muffins Recipe
- 3 cups of all-purpose flour
- 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tbsp poppy seeds
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 cup confectioner's sugar (powdered sugar)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4 Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Best eaten fresh and warm.
Yield: Makes 12 muffins.