Name: Lemon-Poppy Seed Muffins
Total time: 1 h 15 min
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)

Why This Recipe Works

UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in April of 2022. When developing our muffin recipe, we wanted to wind up with a muffin with rich, full flavor and a thick, crisp crust protecting its fragile, tender crumb. We wanted our muffin recipe to produce a real beauty, sporting a perfectly round, mushroom-like cap with a pronounced and crisp overhang. We began by testing mixing techniques and chose the method that produced the most tender crumb. We found that low-fat yogurt delivered the finest crumb and the most rounded and crusty top. To get that big mushroom-like cap, we increased the amount of batter by one-third.

Instructions

For the Muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease 12-cup muffin tin.

Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in large bowl. In second bowl, whisk yogurt, eggs, and lemon zest together until smooth. Fold yogurt mixture into flour mixture with rubber spatula until just combined. Fold in melted butter.

Using greased 1/3-cup dry measuring cup, divide batter among muffin cups. Bake until golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin for 5 minutes, then flip out onto wire rack.

For the Glaze: Meanwhile, combine sugar and lemon juice in small saucepan. Cook over medium heat until slightly thickened and syrupy, about 3 minutes.

Brush muffins with warm syrup and let cool for 10 minutes before serving.