I admit it: I am officially an addicted muffin baker.
In fact I do not mind my addiction and I like it. There is nothing more fun than creating new muffins recipes and I am curious how many muffin recipes I will have posted at the end of this year. But do worry my next recipes on this blog won’t be any muffin recipes, in case you have an aversion to muffins.
I was inspired to make lemon poppy seed muffins since a friend of mine was raving about a lemon poppy seeds muffin at Starbucks and some time ago she gave me one of these muffins to try. I am not a big fan of desserts at Starbucks and I found the Starbucks lemon and poppy seed muffin just mediocre and though I can do a better muffin and I think I achieved this goal.
And my new love for poppy seeds continues.
Makes 4 muffins
INGREDIENTS
Cake
- 120 g all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 1 tablespoon poppy seeds
- 50 g granulated sugar
- 1 tablespoon vanilla sugar or vanilla extract
- 75 ml milk
- 1 egg, medium size
- 50 g unsalted melted butter
- 1 tablespoon finely grated lemon zest
Glaze
- 2 tablespoons confectioner’s sugar
- ½ teaspoon juice of a lemon
DIRECTIONS
- Line your muffin pan with paper liners or grease the pan.
- Preheat the oven to 200 °C.
- Mix flour, baking powder, salt and poppy seeds in a big bowl.
- Whisk sugar, vanilla sugar, milk and egg until well combined.
- Add the wet ingredients, melted butter and lemon zest to the dry ingredients. Mix until all ingredients are well combined. Do not overmix because you want to have a moist muffin. If you mix the batter too much it develops gluten (if you make bread you want this but not for a muffin or a cake batter) and this causes that the muffins become dry.
- Fill the muffin batter into the pan.
- Bake for 20 minutes until the top of the muffins are slightly golden in color.
- Let the muffins cool in the pan, then remove from the pan.
- Mix the confectioner’s sugar and the lemon juice. The glaze should have a very thick consistency. Spread the icing on the top of each muffin and let it dry.
This sounds like a wonderful recpie, I'm saving it to try out for later.
ReplyDeleteI had a question though; do I have to sieve the flour first? And are all ingredients on roomtemperature? (or is the milk or are the eggs cold?) And is the melted butter still hot, or merely lukewarm?
Sorry for all the questions, but my muffins have failed in the past over these things, so I just want to make sure!
Hello Nyssa,
ReplyDeleteLet me answer your questions:
1)There is no need to sieve the flour. For example, if you make macarons or a sponge cake it is better to sieve flour because you fold in the flour into the mixture. For the muffins you don't need to sieve the flour.
2) It is the best if the melted butter is lukewarm. I usually melt the butter and then prepare the other ingredients. While preparing the other ingredients the butter is lukewarm in the meantime.
It is the best to use milk and egg on room-temperture but I have not noticed any big difference between room-temperature eggs and "cold" eggs for making muffins. But if you use the ingredients on room-temperature you are on the safe side. :-)
For example if you make a yeast dough, than it is important that the egg is room-temperature, so the dough rises.
I hope my explanation is helpful to you. :-)
If you have more questions, let me know and I am more than happy answering.
Have a lovely weekend and happy weekend!
-Marianne-
Thanks so much Marianne! Just ooooone more question that popped into my mind: what kind of milk do I use? Because for me milk is semi-skimmed milk because that's what I drink normally, but I have a feeling this is full fat milk? I also head that buttermilk is great for making muffins.. so I guess my question is, am I correct to assume that you used full fat milk? :)
ReplyDeleteI'm trying this recipe out soon!