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Big fluffy lemon poppy seed muffins great for breakfast or an afternoon snack!
Preheat the oven to 375ºF. Mix the flour, 1 cup of sugar, baking powder, baking soda, poppy seeds and salt together in a large bowl. In a medium bowl whisk together the yogurt, lemon zest, eggs and 1 tablespoon lemon juice. Fold the mixture into the flour mixture. Then fold in the melted butter.
Distribute the mixture evenly among the muffin cups. I used a 1/3 measuring cup. Bake for 25-30 minutes. Let them cool for 5 minutes and then add the glaze.
To make the glaze, heat the remaining 1/4 cup of lemon juice and remaining 1/4 cup of sugar in a small pot for 3 to 4 minutes. Once the sugar is completely dissolved, brush on top of the warm muffins.
Recipe adapted from America’s Test Kitchen Basic Muffins recipe.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!