Friday, April 22, 2011

Lemon Poppy Seed Muffins


There is a thin line between muffin and cupcake, and today's bakers are barely able to stay on top of the slim fence line.  In many cases when bakers try to make delicious muffins, the ingredients and sugar content used pushes their muffins off the edge and into the land of cupcakes.

This Lemon Poppy Seed Muffin recipe is on the muffin side of the fence.  That is, unless you glaze it.  The lemon glaze is light and delicate, but the sugar content alone places it on the cupcake side.  You decide....to glaze or not to glaze?  For me, it just really depends on what day of the week it is and if I really want to run an extra mile or not to counteract the calorie load.



Lemon Poppy Seed Muffins
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INGREDIENTS:
Muffins

2/3 cup granulated white sugar (+ 2 tablespoons for topping)
Zest and juice from 1 lemon 
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (or sour cream)
2 large eggs
1 teaspoon vanilla extract
8 tablespoons unsalted butter, melted and cooled
2 tablespoons poppy seeds

Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice


DIRECTIONS:

1.  Preheat oven to 400 degrees F and adjust oven rack to middle position.  Line mini muffin tray with paper muffin liners and place tray on cookie sheet;  set aside.

2.  In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon.  To the same bowl, add flour, baking powder, baking soda, and salt; stir to combine.

3.  In a medium bowl, whisk together the buttermilk, eggs, vanilla extract, butter, and lemon juice.  Add the mixture to the dry ingredients and fold together.  When almost thoroughly mixed, add the poppy seeds.  Stir to incorporate.



4.  Scoop the batter into the prepared muffin tray and then top each scoop of muffin batter with granulated sugar.  Bake for 13-15 minutes, or until muffins are golden and a skewer inserted into the center comes out clean.



5.  Let cool in pan for 5 minutes.  Transfer muffins to a wire rack to cool completely.  Glaze each muffin with about 1/2 teaspoon of glaze.  If freezing muffins, glaze after they are removed from the freezer and return to room temperature.

Recipe adapted from Joy the Baker as originally found in Baking: From My Home to Yours

Other muffin recipes you might enjoy:
Pumpkin Spice Muffins by Delicious Obsessions
Pina Colada Muffins by Kitchen Confidante
Fluffy Cocoa Muffins by The Juniper Berry
Bran Muffin by A Plum By Any Other Name
Bacon Cheddar Onion Muffin by The Domestic Mama
Raspberry Orange Muffins by Delishhh
Banana Apple Crunch Muffins by Noel's Kitchen Tips

This recipe is linked to Foodie Friday and Friday Favorites.

2 comments:

Jerri said...

These look so yummy! Thanks for linking up for Friday Favorites. I'm going to feature you this week. Come by and grab my featured button if you'd like one.

Mamahollioni said...

Thanks Jerri! I will do that!