Lemon Poppy Seed Muffins
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| Lemon Poppy Seed Muffins - Photo by JayDi Photography |
Spring is in the air and I was looking for a light, bright muffin for
either a quick breakfast on the go, or a light dessert. Jay loves
helping me bake because he gets to use the KitchenAid mixer, plus it's
quality time we get to spend in each other's company on our rare days
off together. I like cooking. He likes eating. It's a known fact that
he doesn't like seeds on his bagels or in his bread, or any food really,
so I didn't think he'd be overjoyed at these muffins. Little did I
know, Lemon Poppy Seed is one of his top 3 favorites! What? Even after
15 years together, I got to learn something new about him while baking
simple muffins!
Lemon Poppy Seed Muffins
makes 12 large muffins or 48 mini muffins)
makes 12 large muffins or 48 mini muffins)
Ingredients:
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 tbsp. fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 tbsp. grated lemon zest
2 large eggs
2 tsp. poppy seeds (optional)
Ingredients for the Glaze:
1 tsp. melted butter
Bag of powdered sugar
4 tsp. lemon juice
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin/cupcake tin with liners. Spray each liner with non-stick spray.
3. In a medium bowl, whisk the flour, baking powder, salt, and baking soda. Set aside.
4. In a smaller bowl, whisk sour cream, buttermilk, and fresh lemon juice. Set aside.
5. Using an electric mixer, beat together the sugar, butter, and lemon zest. Add eggs, one at a time, beating after each one until mixture is light and fluffy.
6. Beat in dry ingredients alternately with the buttermilk mixture. Mix just until blended.
7. If wanting poppy seeds, stir them in.
8. Using an icecream scooper, spoon batter into prepared muffin tin.
9. Bake for 20-22 minutes or until toothpick inserted into each one comes out clean. The muffins should be a little brown on the top.
10. Let cool for 10 minutes.
11. For the glaze, mix together the butter, lemon juice, and enough powdered sugar to form the consistency of a glaze. Drizzle glaze over each muffin.
- See more at: http://www.cookingwithlibby.com/2013/04/lemon-poppy-seed-muffins.html#sthash.CRbjBE1w.dpuf2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 tbsp. fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 tbsp. grated lemon zest
2 large eggs
2 tsp. poppy seeds
Ingredients for the Glaze:
1 tsp. melted butter
Bag of powdered sugar
4 tsp. lemon juice
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin/cupcake tin with liners. Spray each liner with non-stick spray.
3. In a medium bowl, whisk the flour, baking powder, salt, and baking soda. Set aside.
4. In a smaller bowl, whisk sour cream, buttermilk, and fresh lemon juice. Set aside.
5. Using an electric mixer, beat together the sugar, butter, and lemon zest. Add eggs, one at a time, beating after each one until mixture is light and fluffy.
6. Beat in dry ingredients alternately with the buttermilk mixture. Mix just until blended.
7. Stir-in poppy seeds
8. Using an ice-cream scooper, spoon batter into prepared muffin tin.
9. Bake for 20-22 minutes or until toothpick inserted into each one comes out clean. The muffins should be a little brown on the top.
10. Let cool for 10 minutes.
11. For the glaze, mix together the butter, lemon juice, and enough powdered sugar to form the consistency of a glaze. Drizzle glaze over each muffin.
Ingredients:
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 tbsp. fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 tbsp. grated lemon zest
2 large eggs
2 tsp. poppy seeds (optional)
Ingredients for the Glaze:
1 tsp. melted butter
Bag of powdered sugar
4 tsp. lemon juice
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin/cupcake tin with liners. Spray each liner with non-stick spray.
3. In a medium bowl, whisk the flour, baking powder, salt, and baking soda. Set aside.
4. In a smaller bowl, whisk sour cream, buttermilk, and fresh lemon juice. Set aside.
5. Using an electric mixer, beat together the sugar, butter, and lemon zest. Add eggs, one at a time, beating after each one until mixture is light and fluffy.
6. Beat in dry ingredients alternately with the buttermilk mixture. Mix just until blended.
7. If wanting poppy seeds, stir them in.
8. Using an icecream scooper, spoon batter into prepared muffin tin.
9. Bake for 20-22 minutes or until toothpick inserted into each one comes out clean. The muffins should be a little brown on the top.
10. Let cool for 10 minutes.
11. For the glaze, mix together the butter, lemon juice, and enough powdered sugar to form the consistency of a glaze. Drizzle glaze over each muffin.
- See more at: http://www.cookingwithlibby.com/2013/04/lemon-poppy-seed-muffins.html#sthash.CRbjBE1w.dpuf
makes 12 large muffins or 48 mini muffins
Lemon Poppy Seed Muffins
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