Wednesday, May 7, 2014

Lemon poppy seed muffins

I've never bought poppy seeds in my life until recently. I have no idea why because I've always been a big fan of lemon poppy seed muffins and bread. Maybe I just haven't paid attention to the containers in the spice aisle at the grocery store. Whatever the reason was, I have gotten over it. I finally went to my local Penzey's store and bought myself some poppy seeds.

These muffins were wonderful and lemon-y. I enjoyed the lemon glaze for an extra lemon-packed punch. The muffins were a bit on the crumbly side, but it wasn't from being too dry. My husband and I ate this batch very quickly, and I am now looking for another recipe for my poppy seeds. Maybe I'll try a lemon poppy seed quick bread or pound cake next. Or cake. Or...

Lemon poppy seed muffins
  • 2/3 cup sugar
  • grated zest and juice of 1 lemon
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sour cream (I used 0% Chobani Greek yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 stick (8 TBSP) unsalted butter, melted and cooled
  • 2 TBSP poppy seeds
Glaze
  • 1 cup powdered sugar
  • 2-3 TBSP fresh lemon juice
Directions
Preheat your oven to 400 degrees F.

Generously grease a standard muffin pan (or use a silicone muffin pan like I did) and set aside.

In a large bowl, rub the sugar and lemon zest together with your fingertips. The sugar will become lumpy and you will get a strong lemon aroma. Whisk in the flour, baking soda, baking powder and salt and set aside.

In a medium sized bowl, mix together the sour cream/Greek yogurt, eggs, vanilla and melted butter. Mix well until everything is well incorporated.

Transfer the sour cream mixture into the large bowl with the flour and gently fold the ingredients together, using as few strokes as possible. You do not want to overmix this. The batter will be very thick and lumpy. Gently add in the poppy seeds and mix to distribute.

Evenly distribute the batter into your prepared muffin pan and fill them 2/3 full.

Bake in your preheated oven for 18-20 minutes or until the tops are a light golden color and a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool completely before glazing.

For the glaze: mix the powdered sugar and lemon juice together in a small bowl. Stir until the mixture is smooth and pourable. Drizzle the glaze on top of the muffins.

Muffins can be stored at room temperature in an airtight container for several days or frozen and reheated.

Yield: 12 muffins

Source: Baking: From My Home to Yours by Dorie Greenspan; pages 10-11

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