Lemon Poppy Seed Muffins

These muffins have a great texture! They also taste incredibly yummy. (I didn't make the topping with it, but I'm including that portion of the recipe as well in case you want to try it. I'm sure it would help intensify the lemon flavor.) This recipe is from "The Perfect Recipe" cookbook by Pam Anderson. I'm sure you could turn these muffins into almond poppy seed muffins by eliminating the lemon zest and instead adding almond extract (probably 1 teaspoonful).

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons poppy sseds

10 tablespoons butter, at room temperature

1 cup minus 1 tablespoon sugar

1 teaspoon grated lemon zest

2 large eggs

1 1/2 cups plain yogurt (do not use nonfat)

Adjust oven rack to lower-middle position and preheat oven to 375 F. Coat a 12-cup muffin tin with Baker's Joy baking spray.

Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.

Beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 2 minutes (I used my stand mixer). Add eggs, one at a time, beating well after each addition. Beat in one-third of dry ingredients. Beat in half of yogurt. Beat in another third of remaining dry ingredients, then remaining half of yogurt, then last third of dry ingredients until fully incorporated.

Use a large ice cream scoop to divide batter evenly among muffin cups. Bake until muffins are golden brown, 15 to 25 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

While muffins are baking, heat 1/4 cup sugar and 1/4 cup lemon juice in a small saucepan until sugar dissolves and mixture forms a light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve.