THE Lemon Poppyseed Muffins

 

It's been a long time since I have found a THE recipe, but after trying for years to find a good lemon poppyseed bread/muffin, the New York Times recipe is a winner! There's a glaze in that recipe, but honestly, the texture is so good with the perfect amount of sweetness that I didn't bother making the glaze.

NYT Lemon Poppyseed Muffins

2½ cups all-purpose flour 

1½ teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon kosher salt 

¾ cup granulated sugar 

½ cup unsalted butter (1 stick), melted and cooled slightly 

½ cup whole milk (I used 2%)

½ cup sour cream (I used Greek yogurt)

2 large eggs 

2 tablespoons freshly grated lemon zest (from 2 large lemons) 

2 tablespoons fresh lemon juice 

4 teaspoons poppy seeds (I only had 1 T)

Step 1 Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. 

Step 2 In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined. 

Step 3 With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack.