One of my favorite waitresses loves Lemon Poppy Seed muffins. I've made them before but lost the recipe so pulled one together from a more basic recipe with a few tweaks. This version is very lemon-y thanks to TrueLemon packets. These really pack a punch over lemon extract or lemon juice, although you can use either of those in place of TrueLemon.
Check out TrueLemon at: http://www.truelemonstore.com
(No, I don't get anything from them for posting them here...I doubt they even know I exist).
Anyway, these muffins make up quickly, and are nice and moist. They are good with the glaze included here or with cream cheese frosting. I'll add pictures at another time, I just wanted to get this posted for a bunch of folks looking for my recipe.
Lemon-Poppy Seed Muffins
1/4 cup butter (really soft or melted in microwave; I melt mine)
1/2 cup sugar
1 cup milk (do NOT use water, but skim milk will work)
1 egg (Jumbo or Extra Large AA)
3 packets TrueLemon OR 3 tblsp. lemon extract or lemon juice
2 cups all-purpose flour
1 tsp. salt
1 tblsp. baking powder
1-3 tblsp. poppy seeds (this depends on your preference, I tend to use 2 but for big fans I'll use 3)
You'll need 2 bowls. Mix the flour, poppy seeds salt, and baking powder in one bowl and put to the side (I use a whisk or fork for mixing the dry ingredients). In the other bowl mix the butter, sugar, and lemon hoice until well mixed. Add the egg until mixed in. By hand stir in the remaining ingredients by alternating the milk and dry mixture. Be careful to not over mix.
Preheat oven to 350 degrees. Grease and flour a muffin tin or use paper cups. Fill cups about 3/4 full and bake for 20-30 minutes. This will depend on your oven, for mini-muffins mine takes 22 minutes, for regular size muffins it takes 25 minutes, for jumbos 30. This recipe will usually make 24 mini-muffins, 12 regular muffins, or 9 jumbo muffins (depending on your tin sizes).
Lemon glaze:
1/4 + 2 tblsp. powdered sugar (no powdered sugar on hand, you can use regular)
1/4 c. water + 4 packets TrueLemon OR 1/4 lemon juice
Mix the sugar and lemon until well mixed. Drizzle over the top of the cooled muffins.
I tend to double this glaze when I make the mini muffins as I remove them from the pan and drizzle it over the whole batch at once, which takes more.
