Friday, April 15, 2011

Patience Is A Virtue: Lemon Poppy Seed Muffins

Does that look AMAZING, or what?

I have been craving something lemon. I have searched, and searched through recipes for days, but nothing has really grabbed my attention or interest.

Until I was doing my normal blog views and ran across this at Annie's Eats. Go ahead and head over there to see how similar they look.

Just look at the tops on those muffins.

To me, a muffin top is very important (not the ones at the top of the jean waist-line).

If there is no rounded top on a muffin it is not worth eating (my opinion). Kind of like a hamburger without fries, chocolate chip cookies without the chocolate chips, cheesecake without cream cheese, etc.... You just don't do it!!


I think I should have had paper towels under my cooling racks when I poured on the glaze. What do you think?

I didn't change much of this recipe.

I didn't have a lemon, so I used California lemon peel made by McCormick. I added about 1 1/2 TBS. in place of the lemon peel.

Since gas is the price of gold now days, I was not about to start up my vehicle and drive 10 miles for 1 lemon. Since I live in a little village with no grocery store (inconvenient!!).

I did make a change to the directions though. The directions said to use a mixer at low speed to mix in the dry ingredients.

Well, I have been told that if you over mix the muffin batter they will turn out tough. I did not want to chance these delicate lemon poppy seed muffins turning out tough, so I mixed the dry ingredients with a wooden spoon.

They turned out light and fluffy (as you can see in the first picture).

This recipe is definitely going to be added to "My Favorites" file.

Thank you so much Annie's Eats for satisfying my lemon dilemma.

I have linked this recipe to Mandy's Recipe Box (totally tasty Tuesday). Head over there and link up one of your favorite recipes.

Lemon Poppy Seed Muffins

2 c. all-purpose flour
2 TBS poppy seeds
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick butter, at room temperature
1 c. sugar
2 large eggs
zest of 1 lemon (I used 1 1/2 TBS California lemon peel)
1 tsp. vanilla extract
1 c. yogurt (vanilla or lemon)

For the Glaze

1/2 c. confectioners sugar
1-2 TBS freshly squeezed lemon juice (I used Real Lemon juice concentrate)

Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time blending well after each addition. Mix in the lemon zest and the vanilla. Remove mixing bowl from mixer, and with a wooden spoon stir in the dry ingredients in two additions alternating with the yogurt, stirring each time just until incorporated.
Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-25 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
While the muffins are still warm, whisk together the confectioner sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.

"We hope for what we don't have yet. So we are patient as we wait for it."
Romans 8:25

6 comments:

  1. I love Poppy seeds and your muffins look so perfect..I would love one with my morning coffee!
    Thank you for the recipe!

    ReplyDelete
  2. You would post this recipe... I have been wanting to make lemon poppy seed muffins for over a month now and have LITERALLY been to every store around and cannot find poppy seeds. Its so frustrating.

    xo

    ReplyDelete
  3. To Fashion Meets Food: I wonder if it's because they are considered a drug? I would ask at the customer service counter to see if they have them somewhere else in the store. Stores are keeping glue under lock and key....glue!! Because kids sniff it. I found mine in the spice rack, but things may have changed.

    ReplyDelete
  4. These look amazing! I am so in love with lemon - and want to make more lemon pies :) And I think paper towels are highly overrated. Have a great weekend.

    ReplyDelete
  5. Oh Boy Angie - sure hope you saved one for me! =) I LOOOVE lemon/poppyseed muffins. And yours look perfect and mouth-watering. YUM-O! I keep lemon flavoring on hand for when I don't have a lemon. I'm in full agreement about beating too much - I always mix my muffins by hand. Lovely post & pix - Way to go Girl!

    ReplyDelete
  6. Hi Angie,
    This is a really great muffin, looks very moist and delicious. I would like to invite you to link up with my Full Plate Thursday. Thank you for sharing and have a great week!

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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