If you remember before the joy of Hurricane Beryl, I attempted to make lemon poppy seed muffins. After many years of baking I thought it would be ok to substitute bread flour for regular all purpose flour. The results were sad. They tasted bitter and didn't look like a muffin should. Fast forward to last week I purchased a new bag of flour, along with new baking soda and new baking powder, A much better outcome all the way around
I've used this recipe for years and I hope if you try it you will love it as much as we do
Lemon Poppy Seed Muffins
Prep Time 20minutes mins
Cook Time 20minutes mins
Total Time 40minutes mins
Servings 12 muffins
Calories 235
Author Michelle
Ingredients
- ⅔ 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 eggs
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter melted and cooled
- 2 tablespoons poppy seeds
Instructions
1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
2. 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 the whisk or 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 muffins cups.
3. 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. Store leftovers in an airtight container at room temperature.
*Note: The recipe calls for a glaze but I didn't use it. ( I found this recipe on Brown Eyed Baker.com years ago) On the subject of Hurricane Beryl I know that we were very blessed to have only went without power of 7 hours. So many of our friends, family and church family didn't fare nearly as well. You were in our prayers as we watched lights slowly being turned on.. XOXO Pam