Some of you may have noticed I don't bake much, but these lemon poppy seed muffins are a delicious exception. The fragrant lemon with the crunch of poppy seeds is a classic combination, and just a touch of sweetness!
Tip: Poppy seeds, like nuts, can go rancid due to the high oil content. They should be stored in the fridge or freezer.
Makes 12 muffins
Ingredients:
-2 cups unbleached all-purpose flour
-2 tsp baking powder
-1/4 tsp salt
-1/2 cup unsalted butter, at room temperature
-zest of one lemon, finely grated
-2/3 cup granulated sugar
-2 large eggs
-1 1/2 tbsp poppy seeds
-3/4 cup skim milk, divided (if using 2% or whole milk, use 1/2 cup)
- Preheat oven to 375F.
- Line a 12 cup muffin pan with paper liners (or lightly brush with softened butter)
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a stand mixer with a paddle attachment (or with a handheld mixer) cream butter, sugar and lemon zest for a few minutes until light and fluffy.
- Scrape down sides and beat in eggs one at a time, mixing well after each egg.
- Stir in poppy seeds.
- Remove bowl from stand mixer. Using a rubber spatula, gently fold in milk and flour mixture, alternating between each in 3 parts. Do not over mix.
- Divide batter evenly into muffin pan. Tap bottom of the pan on the counter to remove any air bubbles.
- Bake 25 min until golden brown, and an inserted toothpick can be removed clean.
- Cool muffins in pan on a rack for at least 10 min before eating.
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