Here is a recipe that I have used for more than a year now...Up until that point, while I always enjoyed a lemon poppeyseed muffin, I had never made them myself. I did a google search and found a recipe from the 1802 Bed and Breakfast in Maine which included lemon juice and lemon zest, so I figured it should have a great lemony flavor.
This recipe creates a muffin with a distinct lemon flavor, and they last well stored in an air-tight container, so a batch of 12 can last as long as you can refrain yourself from eating them all at once with a pot of tea.
recipe: link
The recipe calls for half & half, and while I used that the first time I made the recipe, I have since just used milk. And the 15 minutes in which they think they should bake, has never been enough time for mine... so you'll want to watch them.
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