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1. Preheat oven 400 degrees F. Line a 12 regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
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2. In a large bowl, measure the sugar and top with lemon zest. Smash this around to combine so that the wonderful lemon fragrance rises and consumes your smelling senses! Whisk in the flour, baking powder, baking soda and salt. In a a smaller bowl whisk together the eggs, Greek yogurt or sour cream, almond extract, lemon juice, and the browned and cooled butter.
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3. Make a well in the dry ingredients bowl, pour the wet ingredients into the well and mix until almost thoroughly combined. Add poppy seeds and combine. Be careful not to over mix!
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4. Divide batter between muffin cups. Sprinkle each muffin with sliced almonds pressing slightly, then top with turbinado sugar.
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5. Bake for 15 to 18 minutes or until the tops are golden and a wood skewer inserted in the center of the muffin comes out clean.
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6. Let cool in the pan for 5 minutes before removing, if you can wait that long before ripping one out and biting into it!
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How to make Beurre Noisette (Browned Butter)
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1. Heat your pan to medium high heat, place the butter in a pot or pan.
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2. High heat will brown the butter quickly, and maintain a regular consistency. However, if you do not monitor the butter properly, the milk solids and salt particles will sink to the bottom of the pan and burn. Keep an eye at all times on the pan.
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3. Cook, stirring constantly, until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. The finale should be nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.
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4. Substitute brown butter for melted butter. It will add a complex and nutty flavor to your food with this classic French technique.
