Lemon Poppyseed Muffins

We have a new-ish tradition to have muffins every Sunday morning.  This was born out of an awkward gap in between t-ball and lacrosse that begged to be filled with breakfasty snackages. (Those are too words.)  Having my dad come to watch and help out gave me more motivation to make something nice to bring along.  So now it's Muffin Sunday!  (Muffin Monday would have a much nicer ring to it, but then, Mondays suck.)

I try to make a different flavor each week; Lemon Poppyseed is always a hit.  I think it's the sweet syrupy glaze.  Who can resist a syrupy glaze?


Lemon Poppyseed Muffins
Makes one dozen

3 c all purpose flour
1 T baking powder
1/2 t baking soda
1/2 t salt




10 T unsalted butter, softened
1 c sugar
2 large eggs
1 1/2 c plain lowfat yogurt
3 T poppyseeds
1 T grated lemon zest

For glaze:
1/4 c lemon juice
1/4 c sugar

1. Adjust oven rack to lower middle and preheat to 375°.  Whisk flour, baking powder, baking soda, and salt in a medium bowl.

2.  Cream butter and sugar with electric mixer on medium high speed until light and fluffy, about 2 minutes.  Add eggs, one at a time, beating well after each.  Beat in one half of dry ingredients.  Beat in one third yogurt.  Beat in remaining dry ingredients in two batches, alternating with yogurt.

3.  Spray muffin tin with cooking spray.  Divide batter evenly among cups.  Bake until golden brown, 25 to 30 minutes.  Let cool in tin 5 minutes, then remove to rack.

4.  While muffins bake, mix lemon juice and sugar in a small saucepan and heat until sugar dissolves.  Brush warm muffins with warm syrup and serve.


Adapted from The New Best Recipe: All-New Edition by the editors of Cooks Illustrated