Recently I realized I had never made Lemon Poppy Seed Muffins. Nor had I realized my daughter liked them as much as she does until I noticed her eating one not long ago. Then I thought, what kind of a mother am I that I had never baked one of my children's favorite muffins. So here we are!
I love the taste of lemon, and these muffins have the perfect amount of lemony flavor. In the past I have had some that you really couldn't even distinguish any lemon flavor at all, and some that were overpowering. These are right in the middle where they should be.
There are many different recipes on-line for Lemon Poppy Seed Muffins, most of which had some kind of a lemon glaze or topping. I wasn't looking for a super sweet, cupcake like muffin so I baked them without one. The recipe I went from also had some kind of topping, which I omitted, and they are so moist there really is no need to top them with anything. There were a few other ingredients I omitted/tweaked, and they came out perfect. One quick note, the batter has to sit for an hour before baking.
Ingredients:
2 1/2 cups of flour
1 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. poppy seeds
1/2 cup butter, melted
2 tbsp. vegetable oil
2 large eggs
1/4 cup sour cream
2 tsp. vanilla extract
1 1/2 tbsp. lemon juice
1 cup milk
Preheat the oven to 425 degrees. Line two muffin pans with paper liners. The recipe makes 11 muffins, so 5 in one, and 6 in the other. The muffins puff up better if you space them by using two pans. If you only have one pan, you can just put all 11 in one pan.
In a large mixing bowl combine the dry ingredients, flour through salt. Set aside.
In another mixing bowl whisk together the additional ingredients, butter through milk. You will notice the lemon juice mixed with the milk will cause it to look curdled, this is normal.
Add the wet mixture to the dry mixture and gently combine with a spatula. Cover the bowl with plastic wrap and set aside for an hour.
As you can see, after an hour the batter is very light and air filled. Do not stir the batter, it needs to stay this way.
When you are ready to bake the muffins, over fill each liner as seen below. The recipe makes 11 muffins.
Bake for 8 minutes at 425 degrees, then turn the oven down to 350 degrees for an additional 8-10 minutes, or until a toothpick comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
Enjoy these delicious lemon muffins, yum!
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