Lemon Poppy Seed Muffins

I made these muffins a couple of weeks ago and just haven't had free space in my blogging schedule to share the recipe with you! I go through weeks where I feel like I'm scrambling for content and others where I feel like I'm overloaded on content. And lately, I've just had so much to blog about! This recipe was delicious and so perfect to pack as a snack in my lunch! I got the recipe from A Kitchen Addiction, you find it HERE.

In a small mixing bowl, combine 3 cups of all-purpose flour, 1 cup of sugar, 2 tablespoons of poppy seeds, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and a half teaspoon of salt.

In a separate larger mixing bowl, combine 1 1/2 cups of whole milk or plain yogurt, 2 tablespoons of lemon zest (the original recipe calls for 1 1/2 tablespoons but my crew likes a strong lemon flavor!) and 2 eggs.

 Fold the dry ingredients into the wet ingredients until just barely combined - it's important to not over mix so it's fine if there are still visible bits of flour in the batter at this point.

Melt 1/2 cup of butter and fold it into the batter, once again being careful not to over mix.

Prepare a muffin tin by lining it with cupcake wrappers or by spraying it with cooking spray. Fill each muffin cup to be about 3/4 of the way full with batter.

Bake the muffins for 20-25 minutes at 375 degrees Fahrenheit - my muffins were in for 22 minutes. Rotate the muffins halfway through their bake time. The original recipe suggests making a syrup from lemon juice and sugar to brush over top of the muffins but I opted for a more simple route. I juiced a lemon, stirred about 2 tablespoons of sugar into the lemon juice and brush the juice over the top of the muffins.

Let the muffins cool before enjoying them!

LEMON POPPY SEED MUFFINS
yield: 18 muffins (the original recipe's yield is 12 muffins, but I was able to get 18 reasonably sized muffins from the batter)

ingredients
3 cups all purpose flour
1 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk or plain yogurt
2 tablespoons lemon zest (increased from 1 1/2 tablespoons)
2 eggs
1/2 cup butter, melted

to brush over the muffins...
juice from 1 lemon
2 tablespoons of sugar

directions
1. In a small mixing bowl, combine flour, sugar, poppy seeds, baking powder, baking soda and salt. Set the dry ingredients aside.
2. In a medium sized mixing bowl, combine whole milk or plain yogurt, lemon zest and 2 eggs.
3. Fold the dry ingredients into the wet ingredients until just barely combined.
4. Fold in the melted butter, being careful to not over mix.
5. Prepare a muffin tin with cooking spray or cupcake liners and fill each muffin cup to be about 3/4 of the way full.
6. Bake the muffins for 20-25 minutes at 375 degrees Fahrenheit, rotating the muffins halfway through their bake time.
7. Mix the lemon juice and sugar together in a small bowl and brush it over the tops of the muffins as soon as they are removed from the oven.

Enjoy!