Recipes : Lemon Poppy Seed Muffins with Lemon Glaze

While everyone is busy baking CNY goodies, here I am doing something exceptional ! Haha. Actually it's not lar. I need to bake these because I just realise the sour cream in my fridge is going to expire in one week's time ! So I better use it up fast. If not, it's gonna go into waste again. Also, I bought some poppy seeds from Australia the last time I was there. Thus, this recipe fits prefectly just fine. I have raves about these muffins, especially the sourly sweet glaze makes it unique. Not only does it keeps the muffins moist, it also enhances the sweetness of the muffins. These muffins have a pound cake-like texture and they are easy and fast to make. You need to have two layers of the baking cups because after drizzling on the lemon glaze, some of it may spill over to the outside of the cups and you will need a second one to support it better and prevent your hands from getting all sticky from the sugary glaze. Another welcome addition of these muffins is also the citrus zest, which gives a light and tangy taste.

Recipe adapted from Joy Of Baking

Makes 12 muffins

Ingredients :

260g flour

1 tbsp poppy seeds

1/4 tsp salt

1/2 tsp baking soda

113g unsalted butter

200g sugar

2 large eggs

Zest of one lemon

240 ml plain yogurt or sour cream (do not use non fat yogurt or sour cream)

1 tsp pure vanilla extract

Lemon Glaze: (optional)

60g icing sugar

2 tbsp fresh lemon juice

Method :

1) Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. 

2) Line a 12 cup muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray. 

3) In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.

4) In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest, yogurt (or sour cream), and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix.

5) Spoon the batter into the muffins cups using two spoons or an ice cream scoop. Bake for about 18-20 minutes or until a toothpick inserted in the cnter of a muffin comes out clean.

6) Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.

Lemon Glaze: Place the sugar in a small bowl and stir in the lemon juice. While the muffins are still warm, drizzle the tops with the glaze.