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Monday’s Muffin – Lemon Poppy Seed

I have decided to start a new Monday series on muffins.  Why Mondays and why muffins you ask? Well, Mondays in general need a bit more fanfare than they receive, I love muffins, and I have a weakness for alliteration. I just love how it rolls off the tongue – Monday’s Muffin.  Where this will lead, I’m not sure; how long it will last, no one knows.  We will make up the rules as we go along.

This recipe comes from my newest cookbook, Baking, From My House To Yours, by Dorie Greenspan. When I first starting looking through this book, I was drawn to this recipe. Maybe because the past few days have been a little bit warmer and the sun has sporadically peeked through the clouds to remind us that it is still capable of warming our cheeks when we stand in its presence. And besides, lemons and sunshine just go together. This is a lovely recipe and I hope it warms your day.


2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds

1 cup confectioner’s sugar
2 – 3 tablespoons fresh lemon juice

Preheat oven to 400 degrees. Butter muffin tin or use paper liners. In a large bowl, add sugar and grated lemon zest. Rub sugar and lemon together with your fingers until the sugar is moist and the aroma of lemons is strong. Whisk in the flour, baking powder, baking soda, and salt.

In another bowl, whisk together the sour cream, eggs, vanilla, and butter until well blended. Pour the liquid ingredients over the dry ingredients and stir gently but quickly. Don’t over mix the batter. Add poppy seeds. Divide among the muffin cups and bake 15 – 20 minutes until the tops are golden. Let cool in pan for five minutes before gently removing muffins. Let cool completely. Mix confectioner’s sugar and lemon juice for glaze and drizzle over muffins.  Makes 12 muffins.


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