Lemon Poppyseed Muffins

Mel's Kitchen Cafe

3 C all purpose flour
1 C granulated sugar
2 TBS poppyseeds
1 TBS baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 C plain Greek yogurt (or buttermilk)
2 TBS lemon juice
1 1/2 TBS freshly grated lemon zest
2 large eggs
1 stick butter, melted and cooled until no longer hot

Glaze
1/4 C granulated sugar
1/4 C fresh lemon juice
Coarse sugar

Preheat oven to 375. Lightly grease two 12 cup muffin tins or line with muffin liners. If you only have one pan, you can easily bake in separate batches. 

In a large bowl, whisk together the flour, sugar, poppy seeds, baking power, baking soda, and salt.

In another bowl or large liquid measuring cup, whisk together the yogurt/buttermilk, lemon juice, lemon zest, and eggs.

Add the wet ingredients to the dry ingredients and fold together once or twice to start combining (stop stirring before it's fully combined; it's okay if there are dry streaks remaining). Add the melted butter and gently fold/stir until just combined. Don't overmix or the muffins might be dry and tough!

Fill the muffin cups about 2/3 of the way full.

Bake for 17-20 minutes until the top springs back lightly to the touch.

For the glaze, while the muffins bake, simmer the sugar and lemon juice together in a small pan on the stove, for about 5 minutes until the mixture is thickened into a light syrup. Remove from the heat.

Pretty quickly after the muffins come out of the oven (within 2-3 minutes), keeping the muffins in the tin, brush the top of the muffins equally with the lemon syrup. Sprinkle with coarse sugar.

Let the muffins cool another minute or two in the muffin tin before removing the wire rack to cool completely.