Skip to content

Lemon Poppy Seed Muffins

April 13, 2011

These muffins are the most beautiful I’ve ever made.  That’s not saying a whole lot for me – most of the time I end up with dense, squat lumps with smooth tops.  Not these babies.  Truly, these are some good-lookin’ muffins.  I believe the difference was in the batter – or dough, as it turned out to be.  It was so thick that I was able to use a cookie scoop to portion it out.  I’d highly recommend this recipe.  They’re pretty enough to take as a hostess gift, tasty enough to serve your in-laws, and easy enough to make on a weeknight.

Lemon Poppy Seed Muffins

recipe from Baking: From My Home to Yours by Dorie Greenspan via Beantown Baker
make 12 muffins

Ingredients

  • 2/3 cup sugar
  • grated zest and juice of 1 lemon
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 2 Tbsp poppy seeds
  • 1 cup confectioners’ sugar
  • 2-3 Tbsp lemon juice

Directions

  1. Place rack in center of oven and preheat to 400º. Spray or line a 12-cup muffin pan, and place the pan on a baking sheet.
  2. In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant. Whisk in the flour, baking powder, baking soda and salt.
  3. In another large bowl, whisk together the sour cream, eggs, vanilla, lemon juice and melted butter.
  4. Pour the wet ingredients over the dry ones and quickly whisk or stir together, being careful not to over mix. Stir in the poppy seeds and divide the batter evenly among the muffin cups.
  5. Bake for 18-20 minutes until the tops are golden and a knife inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and allow the muffins to cool for 5 minutes before removing each and cooling completely.
  6. Meanwhile, whisk together the confectioners’ sugar and 2 tablespoons of lemon juice. Add additional lemon juice as needed to thin the icing. Drizzle the cooled muffins with the icing or dip them in it as desired. For a heavier glaze, simply dip the muffins again after the first coating of glaze has set.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: