Receta lemon poppy seed muffins with lemon glaze
i don't know how the weather has been where you live but let me tell you about the weather in Minnesota.
we just had a week of spring-like temperatures (50's and 60's). it was glorious - i thought we had left winter behind.
i should know better - i have lived here my entire life. it was a tease - a cruel and awful tease that Minnesota weather plays on us every stinkin' year.
this week - winter is back. it snowed last night. i woke up to snow. not fun!
so i have decide to try and "will" the warm weather back with some spring-like muffins.
i have been searching grocery stores for poppy seeds and have had zero luck, so i finally made it down to my favorite spice store and bought a huge bag of them. aren't they lovely!
these muffins are spring in a muffin cup! i increased the amount of lemon zest and the intensity was perfect. the tiny little specks of blue from the poppy seeds and the vivid yellow flecks of lemon zest are too much to handle - so pretty. These lemon poppy seed muffins are incredibly moist and the lemon glaze is the right amount of sweetness to top them off.
in another attempt to "will" spring back i bought some daffodils this week.
... spring ... are you listening .... please come back!
lemon poppy seed muffins with lemon glaze
adapted from Dorie Greenspan
Makes 12 Muffins
For the Muffins:
- 2/3 cup sugar
- Grated zest 2 lemons
- Juice of 1 lemon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
- For the Icing:
- 1 cup confectioners' sugar, sifted
- 2-3 tablespoons fresh lemon juice
Directions:
Center a rack in the oven and preheat the oven to 400 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over-mixing the batter. Stir in the poppy seeds.
Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
To make the icing:
Put the confectioners' sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. Then drizzle lines of icing over the tops of the muffins or coat the tops entirely.
other recipes attempting to "will" spring to come....
grapefruit avocado and kumquat salad
pasta and vegetables with warm lemon vinaigrette
lemon brioche rolls
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