Lemon poppyseed muffins have always been my favorite. I just can't ignore them. There's only one problem with the homemade kind, sometimes you get a bit of super bitter rind between your teeth. It's not the end of the world, but I could do without it. So, this time I'm using my homemade lemon extract!
I'll pretty much take any excuse to use it.
If you don't have the homemade kind, there are plenty of varieties you can buy... some are better than others, just saying.
These muffins come out a bit more like pound cake than the conventional fluffy type muffin and even with 3 teaspoons of the lemon extract they still are kind of mild, for my taste. I love lemon flavor and the tangier the better.
Here's what you'll need:
- 2 cups all-purpose flour - I'm a big advocate of non-GMO, organic flour
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup or 8 tablespoons of unsalted butter
- 1 cup granulated white sugar
- 2 large eggs
- 1 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 3 teaspoons of lemon extract - I used homemade
- Raw honey for topping
- Muffin tins
- 12 muffin tin liners - I used these silver ones
- Mix dry ingredients, flour, baking soda, poppy seeds, and salt in a bowl. I always mix dry and wet ingredients separately because I've had more than one incident where I throw all the ingredients together all willy-nilly and end up with one cookie with all the baking soda in it. It happened way back when I was a kid, but still not a good look.
- Mix wet ingredients, sugar, eggs, and butter in a separate bowl.
- Combine wet and dry ingredients mixing as little as possible to get them all combined.
- Finally add the yogurt, vanilla and lemon extracts. Mix until the batter starts to pull away from the bowl easily