I made a batch of lemon poppy seed muffins yesterday as a photoshoot prop; they proved to be a baking victory. I adapted the this recipe on epicurious a bit to create a less-sweet, more-moist muffin with a stronger lemon flavor and they came out fantastic.
Lemon Poppy Seed Muffins
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
11 Tablespoons unsalted butter, softened
1/2 cup greek yogurt (I like fage 2%)
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
3 tablespoons fresh lemon juice
Preheat oven to 350°F.
Butter & flour (or use paper liners in) 8-10 regular sized muffin tins
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together butter and granulated sugar in another bowl until fluffy, 2 to 3 minutes. Add in lemon juice and yogurt until well combined. Beat in eggs one at a time until combined. Add flour mixture and poppy seeds until just combined.
Spoon into muffin tins and bake 18-22 minutes until lightly browned on top.
Eat right away or toast for breakfast the next morning!
[N.B.]
1. Don’t miss Burdock at Lori Bookstein Fine Art
2. Or, Wild Combination: A Portrait of Arthur Russell (opening at IFC tomorrow)
3. And also! The other night we saw Shugo Tokumaru, a magical instrument-playing noise-making being! What a slight body and a big sound. Your heart isn’t less warmed upon learning that he wrote out four other copies of his 100-instrument-including score by hand for his location-based band-mates (members of Beirut and The National). He plays again at Bowery in October opening for Margot and the Nuclear So & So’s and I sure won’t miss it.
4. And hey look! Alex Ross won a MacArthur Grant! (Full list here).
