Lemon Poppy Seed Muffins
I had a fabulous time baking these Lemon Poppy Seed Muffins with my son. He had craving for these lemony muffins, and so, I thought I’d coax him to help me in the kitchen to realize this recipe. Surprisingly, he agreed! So, I wasted no time by tasking him to do all the measurements, stirring, icing, and even monitoring the oven. I’m glad I got him involved as he had so much fun and was so proud of his “baking skills”! :-) Fortunately, all turned out well, the muffins tasted great. I must admit that baking together with him was a very enjoyable experience indeed!
Recipe adapted from Baking From my home to yours by Dorie Greenspan
Lemon Poppy Seed Muffins
2/3 Cup Sugar
Grated zest and juice of 1 lemon
2 Cups All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Sour Cream
2 Large Eggs
1 tsp Vanilla Extract
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
2 Tbsp Poppy Seeds
For The Icing
1 Cup Confectioners' Sugar, sifted
2 -3 Tbsp Fresh Lemon Juice
Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper 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 the whisk or 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 Tbsp of lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.