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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Yes, the muffin obsession continues! I originally planned to make lemon poppy seed muffins before the chocolate muffins, but I was hindered by not having either lemons or sour cream. It is kind of hard to make lemon poppy seed muffins without lemons. I did have the poppy seeds! But still.

Lemon Poppy Seed Muffin

These were just as easy and delicious as the other Dorie Greenspan recipes I have made recently. I didn’t bother to make the icing because I didn’t want them too sweet, and they still had plenty of lemon flavor. They stayed moist and delicious until we ate them all, but that really doesn’t prove much since we ate them pretty quickly.

Lemon Poppy Seed Muffin

Lemon Poppy Seed Muffins

From Baking: From My Home to Yours by Dorie Greenspan
12 muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all purpose flour
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup sour cream
2 large eggs
1 t pure vanilla extract
1 stick unsalted butter, melted and cooled
2 T poppy seeds

1 cup confectioners’ sugar, sifted
2-3 T fresh lemon juice

To Make the Muffins:
Center a rack in the oven and preheat the oven to 400 degrees 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 the lemon zest together with your fingertips until the sugar is moist and the fragrance of the 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 a 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 T of the 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.

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