Looking for a lighter muffin for spring and summer, I came across a recipe from Cook's Country for lemon-poppy seed muffins. I've made them several times now and made a few minor modifications. They come out great every time.
These have a full flavor with a thick, crisp crust protecting the delicate cake-like tender inside.
I substitute the yogurt with sour cream based on which I have on hand. I could tell no difference in the final product.
Ingredients
3 cups (15 ounces) all-purpose flour
1 cup (7 ounces) plus 1/4 cup sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plain yogurt or sour cream
2 large eggs
1 tablespoon grated lemon zest plus 1/4 cup juice
8 tablespoons unsalted butter, melted and cooled
Instructions
Adjust oven rack to middle position and heat oven to 375F degrees. Line standard 12-cup muffin tin with muffin papers or grease.
Whisk flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt together in large bowl. In second bowl, whisk yogurt/sour cream, eggs, and lemon zest together until smooth. Fold yogurt/sour cream mixture into flour mixture with rubber spatula until just combined. Fold in melted butter. (Batter can be refrigerated in covered container for up to 24 hours.)
Using greased 1/3-cup measure or cookie scoop, divide batter among muffin cups. Cups will be nearly full. Bake until golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes, rotating pan halfway through baking.
Meanwhile, combine remaining 1/4 cup sugar and lemon juice in small saucepan. Cook over medium heat until slightly thickened and syrupy, about 3 minutes. Let muffins cool in pan for 5 minutes, then remove to wire rack. Brush with warm syrup and let cool before serving.
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