Lemon Poppy Muffins (and bread)
I hope you guys aren't getting sick of me! I've been on such a roll lately and I love sharing :)
I had some leftover poppy seed filling from something I made a couple of weeks ago, and I needed to find something to do with it.
It's snowed another 3 or 4 feet in the last few of weeks, and I am SO over winter. I got to thinking about recipes and flavors that scream "spring", and my thinking went something like this: lemon. lemon bars. good, but not what I'm looking for. but soon. I should write that down so I don't forget. Keep thinking. Lemon... poppy seed. Lemon poppy bagels. Yes, but no. Lemon poppy... muffins. Yes, lemon poppy muffins! (side note: yes, I have 2 college degrees and sometimes have the attention span of spaghetti. It happens.)
I told mom I would make her some muffins too. I did, but they never quite made it to her house. Whoops. So, to make up for it, I made her some lemon poppy bread.
Lemon Poppy Muffins
Ingredients
For the muffins
2 sticks butter, room temperature
1 c. sugar
2 eggs
zest of 1 lemon
juice from 1/2 lemon
2 tsp. vanilla extract
1 c. full-fat sour cream
2 tsp. baking powder
2 Tbsp. poppy seeds
2 c. flour
For the glaze
1/2 c. confectioner's sugar
juice from 1/2 lemon
In the bowl of a stand mixer fit with the paddle attachment (you can definitely mix these by hand or with a hand mixer, too!), beat butter and sugar until smooth. Add in the eggs, one at a time.
Beat in lemon zest, lemon juice, vanilla and sour cream. Batter will be thin and lumpy. Stir in flour, poppy seeds and baking soda. Batter will be thick and easy to scoop.
For muffins: Line a 12-count muffin tin with baking papers. Fill each one until they're about 3/4 of the way full. Bake at 375°F for 18-20 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
For bread: Grease a loaf pan and fill it with with batter, spreading to make sure it's even. Bake at 325°F for approximately 1 hour, until the top is a light, golden brown and a toothpick inserted in the center comes out clean.
Let the muffins or bread cool for 5 minutes. Combine glaze ingredients and drizzle over muffins or bread while still warm. Let cool completely and enjoy!
Basically, the muffins and the bread are the perfect spring time treat. The lemon flavor is enough that you notice it, but not enough for you to make a sour face. The poppy seeds add the perfect nuttiness and crunch to compliment the lemon. And the lemon glaze is the icing on the cake (badum! I'll be here all week, folks!). Really though, the lemon glaze makes it for me. The combination of lemony tartness and sugary sweetness really work together to create a fresh and bright taste that makes me think of spring. And after learning that we've gotten 106 inches of snow this winter, I'm DEFINITELY ready for anything that resembles springtime!
As always, feel free to head on over to Elfie's Edibles to find out why my brother is the coolest kid I know and to see what else I'm up to in the kitchen. Not everything from there gets duplicated to LJ, so make sure you bookmark me or sign up for email updates.
x-posted to bakebakebake
I had some leftover poppy seed filling from something I made a couple of weeks ago, and I needed to find something to do with it.
It's snowed another 3 or 4 feet in the last few of weeks, and I am SO over winter. I got to thinking about recipes and flavors that scream "spring", and my thinking went something like this: lemon. lemon bars. good, but not what I'm looking for. but soon. I should write that down so I don't forget. Keep thinking. Lemon... poppy seed. Lemon poppy bagels. Yes, but no. Lemon poppy... muffins. Yes, lemon poppy muffins! (side note: yes, I have 2 college degrees and sometimes have the attention span of spaghetti. It happens.)
I told mom I would make her some muffins too. I did, but they never quite made it to her house. Whoops. So, to make up for it, I made her some lemon poppy bread.
Lemon Poppy Muffins
Ingredients
For the muffins
2 sticks butter, room temperature
1 c. sugar
2 eggs
zest of 1 lemon
juice from 1/2 lemon
2 tsp. vanilla extract
1 c. full-fat sour cream
2 tsp. baking powder
2 Tbsp. poppy seeds
2 c. flour
For the glaze
1/2 c. confectioner's sugar
juice from 1/2 lemon
In the bowl of a stand mixer fit with the paddle attachment (you can definitely mix these by hand or with a hand mixer, too!), beat butter and sugar until smooth. Add in the eggs, one at a time.
Beat in lemon zest, lemon juice, vanilla and sour cream. Batter will be thin and lumpy. Stir in flour, poppy seeds and baking soda. Batter will be thick and easy to scoop.
For muffins: Line a 12-count muffin tin with baking papers. Fill each one until they're about 3/4 of the way full. Bake at 375°F for 18-20 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
For bread: Grease a loaf pan and fill it with with batter, spreading to make sure it's even. Bake at 325°F for approximately 1 hour, until the top is a light, golden brown and a toothpick inserted in the center comes out clean.
Let the muffins or bread cool for 5 minutes. Combine glaze ingredients and drizzle over muffins or bread while still warm. Let cool completely and enjoy!
Basically, the muffins and the bread are the perfect spring time treat. The lemon flavor is enough that you notice it, but not enough for you to make a sour face. The poppy seeds add the perfect nuttiness and crunch to compliment the lemon. And the lemon glaze is the icing on the cake (badum! I'll be here all week, folks!). Really though, the lemon glaze makes it for me. The combination of lemony tartness and sugary sweetness really work together to create a fresh and bright taste that makes me think of spring. And after learning that we've gotten 106 inches of snow this winter, I'm DEFINITELY ready for anything that resembles springtime!
As always, feel free to head on over to Elfie's Edibles to find out why my brother is the coolest kid I know and to see what else I'm up to in the kitchen. Not everything from there gets duplicated to LJ, so make sure you bookmark me or sign up for email updates.
x-posted to bakebakebake