lemon-yogurt-poppy seed muffins

these were the first thing to break in my brand new oven. not a bad way to go, cause if you've spent any time with me at all lately, you'd know i'm obsessed with all things lemon. at least three times a day i mention my insatiable desire for a lemon slushy like the one i had at bakesale betty's. which i have yet to find again here in salt lake.

back to the muffins. you should probably make these.

1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 t. vanilla extract
juice of 1 lemon
zest of 1 lemon, finely minced
1 t. lemon extract
1 c. plain yogurt
2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. poppy seeds

lemon syrup:
3/4 c. water
1/4 c. lemon juice
1 t. lemon extract
1 c. sugar


preheat oven to 375°. arrange oven rack to middle position. line muffin pans with paper liners. cream butter until smooth and creamy. blend in sugar and then eggs, vanilla, lemon juice, zest, lemon extract, and yogurt. blend well; fold in flour, baking powder, baking soda, salt, and poppy seeds. scoop batter into prepared muffin cups. bake until golden and set, about 25 minutes.

for lemon syrup, simmer water, lemon juice, extract, and sugar over low heat for 5 minutes. cool well. brush baked poppy seed muffins 2 or 3 times with lemon syrup wile they are still warm. let cool 5 minutes before removing from pan.

(recipe from "a passion for baking" by marcy goldman)