Lemon Poppy Seed Muffins.

Once upon a time, there was a wee lil’ lemon.
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This lil’ guy had hopes, dreams, and aspirations. Just sitting there on the shelf, he would daydream about a life to come, what he would grow up to be. There were always the same ol’ thoughts all the other lemon kids have: a meringue, a bar (lemon bar, that is), a firefighter, an astronaut . . . you know, the usual. He just wanted to grow up to be something spectacular, provided someone chose him for their next endeavor.

Needless to say, he stole my heart. I swept him off his feet, brought him home with me, just like you would a perfect cocker spaniel puppy. Then we sat and thought good and hard about what he would be.

Lemon poppy seed muffins. Classic. Done and done.

He was more than happy to become a classic, excited even, as one would be excited about being the next Frank Sinatra, Ella Fitzgerald, or any other classic music artist that pops into your mind.

And off we went, hand in hand, skipping to the kitchen.

Gorg (which is short for gorgeous, not gorge; just sayin).

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P.S. Don’t take a drug test right after you eat one of these bad boys. Remember what happened to Elaine on “Seinfeld” right after she ate a poppy seed muffin? Ya. No one needs that.
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Lemon juice glaze, you make my heart beat fast.
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Hi. You’re pretty.
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Lemon Poppy Seed Muffins
makes: about 12 muffins

For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
2/3 cup sugar
1/3 cup demura sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup plain (or vanilla) yogurt

For the glaze (the original recipe says this is optional; folks, this isn’t optional-it’s fantastic):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

Source: adapted from Annie’s Eats, adapted from Joy of Baking

Listening to: “A Living Prayer,” Alison Krauss
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