I'm seriously into any baked goods with lemon right now. A friend and I were talking about this mutual love this morning and it reminded me that I'd been wanting to share this recipe. Awhile back some girls were asking me about poppy seed bread recipes. I actually have my favorite poppy seed bread on this blog already, but it DOES call for almond and butter extracts. That makes the list of import/hard to find items even longer! This recipe is made with all local stuff except the poppy seeds maybe. However, here in my city, I've seen a large container of them (made by McCormick) at a local wholesale market. I usually shop for them in Hong Kong when I'm through there and stock up. Anyway, if you have the poppy seeds, try these for a lemon poppy seed option! We've really enjoyed them!
Lemon Poppy Seed Muffins
1 cup sugar
1/2 cup butter, softened
2 large eggs
Zest from one lemon
1/2 cup yogurt
1/2 cup milk
2 Tbs lemon juice
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp poppy seeds
Glaze:
1/2 cup powdered sugar
1 Tbs lemon juice
Grease or line 12 muffin cups. Set aside. In a large mixing bowl, cream together sugar and butter. Add eggs and lemon zest and mix until fluffy. Mix together dry ingredients in a separate bowl. Add one third of the flour mixture to butter mixture. Then add yogurt. Add another third of the dry ingredients, followed by the milk and lemon juice. Finally mix in the last part of the dry ingredients (you can do this however, point is, just alternate dry and wet ingredients, ending with dry). Add in poppy seeds. Place batter in muffin tins and bake at 350F (180C) for about 15-20 minutes. Take out when muffin springs back to a light touch. Mix together glaze. Drizzle on warm muffins and serve!
Notes: The glaze doesn't make a huge amount. I usually just put a small dab on each muffin and let it melt down a bit. Its plenty for giving the muffins just a little extra something! This originally calls for Greek yogurt, but I usually don't bother to strain my yogurt. It has worked fine using a thinner one, but I'd strain it if its too runny probably.
Lemon Poppy Seed Muffins
1 cup sugar
1/2 cup butter, softened
2 large eggs
Zest from one lemon
1/2 cup yogurt
1/2 cup milk
2 Tbs lemon juice
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp poppy seeds
Glaze:
1/2 cup powdered sugar
1 Tbs lemon juice
Grease or line 12 muffin cups. Set aside. In a large mixing bowl, cream together sugar and butter. Add eggs and lemon zest and mix until fluffy. Mix together dry ingredients in a separate bowl. Add one third of the flour mixture to butter mixture. Then add yogurt. Add another third of the dry ingredients, followed by the milk and lemon juice. Finally mix in the last part of the dry ingredients (you can do this however, point is, just alternate dry and wet ingredients, ending with dry). Add in poppy seeds. Place batter in muffin tins and bake at 350F (180C) for about 15-20 minutes. Take out when muffin springs back to a light touch. Mix together glaze. Drizzle on warm muffins and serve!
Notes: The glaze doesn't make a huge amount. I usually just put a small dab on each muffin and let it melt down a bit. Its plenty for giving the muffins just a little extra something! This originally calls for Greek yogurt, but I usually don't bother to strain my yogurt. It has worked fine using a thinner one, but I'd strain it if its too runny probably.
Do you think this would work to mix up the night before and have ready to put into muffin tins in the morning?
ReplyDeleteIt *should* work. They might not have as much fluff that way as you'll already activate the baking powder, but I've mixed up the blueberry muffins on here that way and worked off the batter in the fridge for several days! You could try just mixing the dry and the wet and mixing together in the morning but I'd at least give it a go and see what happens mixing the whole thing! Let us know!
ReplyDeleteI mixed my muffin batter together last night and left in the fridge. This morning we baked them and they turned out great! No problems at all. A very fluffy,tasty muffin.
ReplyDelete