What could be better than a fresh muffin in the morning, straight out of the oven, with a gooey lemon glaze? Yum! These muffins were so moist and I loved the little crunch from the poppyseeds. The glaze was the perfect in between of sweet and tart.
I intended on making a healthier version, but once I got zoned into cooking...I completely forgot and just followed the recipe! Next time I will definitely try half whole wheat flour, adding some flax seed meal, and using less sugar and butter (or a substitute for butter). But, let me tell you following the recipe will not steer you wrong!! This comes from Joy the Baker. The only change I made was to make my glaze a little thinner by adding more lemon juice.
I intended on making a healthier version, but once I got zoned into cooking...I completely forgot and just followed the recipe! Next time I will definitely try half whole wheat flour, adding some flax seed meal, and using less sugar and butter (or a substitute for butter). But, let me tell you following the recipe will not steer you wrong!! This comes from Joy the Baker. The only change I made was to make my glaze a little thinner by adding more lemon juice.
Ingredients:
2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted until browned and cooled
2 Tablespoons poppy seeds
2 Tablespoons granulated sugar (for topping the batter before baking)
For the Glaze
1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice (I used 1/2 cup powdered sugar with same amount of lemon juice).
Method:
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each would be muffing with granulated sugar.
Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
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