Lemon-Poppy Seed Muffins | America's Test Kitchen

Name: Lemon-Poppy Seed Muffins | America's Test Kitchen
Ingredients: 3 cups (15 ounces/425 grams) all-purpose flour; 1 cup (7 ounces/198 grams) 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/50 grams) sugar; 1/4 cup lemon juice (2 lemons)

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

Keywords

Desserts or Baked Goods
Breakfast & Brunch

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Ingredients

3 cups (15 ounces/425 grams) all-purpose flour
1 cup (7 ounces/198 grams) 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/50 grams) sugar
1/4 cup lemon juice (2 lemons)

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