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1
Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside.
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2
Sift the flour, baking powder, and salt into a medium bowl and set aside.
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3
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes.
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4
Scrape down the sides of the bowl with a rubber spatula.
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5
Add the eggs, one at a time, beating well after each addition.
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6
Remove the bowl from the mixer.
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7
Stir in the poppy seeds.
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8
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined.
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9
Take care not to overmix the batter.
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10
Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.
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11
Bake until golden brown, about 25 minutes.
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12
Cool muffins in the pan on a rack.
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13
Serve warm.
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14
Cook's Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.
