In high school there would be a muffin cart in the main hallway once a week. Students could buy muffins from the special needs classrooms to help raise money for their programs. At least I think that’s how it happened. High school seems like such a blur now (not that it was even that long ago). But I just remember everyone walking into class with a muffin in their hands.
I’m pretty sure the muffins were from Costco. They weren’t wonderful, but it was nice to have something that was a little sweet and felt homemade in the middle of a public institution. So for me, muffins will always remind me of something that broke up the monotony of high school. I think the best thing about muffins is that they can be eaten for breakfast, as a snack, or even for dessert. They’re good anytime.
Taste: Fresh and of course, lemony. Just like the muffins you get at the bakery.
Texture: The edges are ever so slightly crisp while the interior is light and fluffy with bites of poppy seeds.
Ease: Super easy.
Appearance: I just love the poppy seeds studded throughout these muffins.
Pros: Quick, simple, and delish.
Cons: None, except that this recipe is not made with whole wheat flour. Not sure if that would be very good though.
Would I make this again? Yes.
Lemon Poppy Seed Muffins
Yield: 12 muffins
3 cups (15 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons poppy seeds
10 tablespoons (5 ounces) unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon freshly grated lemon zest (from about 2 lemons)
1 1/2 cups plain low-fat yogurt
Preheat oven to 375°F. Spray a standard muffin tin with nonstick spray.
In a large bowl combine the flour, baking powder, baking soda, salt, and poppy seeds.
In a small bowl combine the melted butter, sugar, eggs, lemon zest, and yogurt. Make a well in the center of the flour mixture and pour in butter mixture. Stir until all ingredients are combined.
Using a spring-loaded ice cream scoop, divide batter evenly among prepared muffin tin, filling each cup 3/4 full. Bake until muffins are golden brown and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs, 25-30 minutes total, rotating halfway through. Invert muffins onto a wire rack, stand muffins upright, and let cool for 5 minutes to serve warm or serve at room temperature.