Lemon-poppy seed muffins from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 07, 2020

    These are delicious muffins with big, lightly crusty muffin-tops and a moist, tender, fluffy interior. Definitely more like cake than bread. Lemon flavor was very good - the lemon syrup brushed on the muffins after baking was a big (if slightly sticky) boost. The tops were crunchiest the day the muffins were made, softening after storage, but these otherwise kept very well over a few days. Recipe says to bake *all* of the batter in a standard 12-cup muffin tin. After loading up my tin as much as I dared, I had enough leftover batter to make 3 additional muffins in a second tin. Even with that adjustment, some batter oozed over the full 12-cup tin's edges during baking, so next time I'll try making 18 muffins in 2 tins. The muffin-tops in the full tin merged into one giant muffin-top and had to be cut apart, so the muffin-tops were square. Removed from oven once centers were in 205-208F range and tops were nicely browned - worked well.

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