Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins (from Cooks Illustrated January 1997)
Makes 1 dozen large muffins
CI note: Remember, if you’re short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe.
3 cups unbleached all-purpose flour1 tablespoon baking powder½ teaspoon baking soda3 tablespoons poppy seeds½ teaspoon table salt10 tablespoons unsalted butter, softened1 cup granulated sugar, less 1 tablespoon1 tablespoon grated lemon zest2 large eggs1½ cups plain low-fat yogurtVegetable cooking spray or additional unsalted butter for muffin tins¼ cup granulated sugar¼ cup lemon juice
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, poppy seeds, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and glaze.
4. For Glaze: While muffins are baking, heat 1/4 cup granulated sugar and lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve. http://mybakingheart.wordpress.com/2009/07/19/sweet-melissa-sundays-lemon-poppy-seed-muffins/