Lemon Poppy Seed Muffins 柠檬罌粟籽玛芬糕
If you love lemon desserts, these lovely Lemon Poppy Seed Muffins are perfect for you. They are wonderfully dense, moist, buttery and lemony. Simply incredible!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 260 g all-purpose flour (2 cups, sifted)
- 4 g baking powder (1 tsp)
- 2 g baking soda (1/2 tsp)
- 1 g salt (1/4 tsp)
- 200 g sugar (1 cup)
- 15 g poppy seeds (1 1/2 tbsp, or chia seeds)
- 1 lemon (zest of one lemon)
- 113 g butter (1/2 cup, room temperature)
- 2 eggs (room temperature, large eggs)
- 240 g yoghurt / sour cream (full fat plain yoghurt/sour cream)
- 1 tsp pure vanilla extract
- 50 g sugar (1/4 cup)
- 3 tbsp lemon juice (freshly squeezed)
Instructions
- 1
Preheat oven to 180 C and place the oven rack in the centre of oven.
- 2
Line a 12 cup muffin pan with paper liners.
- 3
First, have ready all the DRY ingredients.
- 4
In a bowl, whisk together the sifted flour, baking powder, baking soda, salt and poppy seeds.
- 5
Next, using a microplane or box grater, grate lemon zest from one lemon.
- 6
Add the grated lemon zest into the sugar. Using a fork, rub the lemon zest evenly into the sugar and set aside. And we are ready to make the muffin batter.
- 7
Have ready all the WET ingredients.
- 8
In a bowl of a stand mixer and using a paddle attachment, beat butter and sugar (with lemon zest) on medium high speed until light ad fluffy. This takes about 5 minutes. While mixing, stop the mixer to scrape down the sides and bottom of the bowl to ensure everything gets all mixed together.
- 9
Then beat in eggs, one and a time, beating well after each addition.
- 10
Next add in the plain yoghurt and vanilla extract. Beat until well blended.
- 11
Then add in the DRY flour mixture and start to beat on low speed and beat until JUST moistened. Do not OVERMIX.
- 12
Remove bowl from stand mixer. Using an ice-cream scoop, spoon batter into each of the prepared muffin cups.
- 13
For the smaller muffin cups (such as IKEA DRÖMMAR pan), batter used for each muffin cup is 1/4 cup batter or 60g batter.
- 14
For bigger size muffin cups (regular pan), batter used for each muffin cup is 1/3 cup batter or 85g batter.
- 15
Bake for about 18 to 20 minutes.
- 16
The muffins will rise and turn golden brown and a toothpick inserted into the muffin comes out clean.
- 17
While the muffins are baking in the oven, prepare the lemon glaze. Have ready lemon glaze ingredients.
- 18
First cut the grated lemon earlier into halves.
- 19
Using a juicer, extract the lemon juice.
- 20
Use a strainer to strain the lemon juice into a measuring cup. This is to remove seeds and pulp from the lemon.
- 21
To make the lemon glaze, first add sugar into a small saucepan. Then add in the strained lemon juice.
- 22
Using medium heat, stir till just until the sugar dissolved.
- 23
Pour into a small bowl and set aside to use as glaze once the muffins are baked.
- 24
When the muffins are baked, remove from the oven and leave on a wire rack.
- 25
Using a pastry brush, IMMEDIATELY brush the top of hot muffins with the lemon glaze. Then leave to cool a while.
- 26
Then remove the muffins from pan and leave to cool completely on wire rack. Can be enjoyed fresh, can be stored a few days or can be frozen till needed as well. So Enjoy!