Today, we will show you how to make these amazing lemon poppy seed muffins. So let’s get started. First off, set that oven to 425. It needs to be nice and hot. And this recipe’s really quick.
We’re also gonna line our muffin tin with baking paper. Into a large bowl that’s over a scale, I’m adding 2 1/4 cups, 270 grams all-purpose flour.
Now, I’m adding two teaspoons of baking powder and 1/4 teaspoon of baking soda. That baking soda is gonna react with the acid we’re adding in the form of the yogurt and of course, the lemon juice. You go. We’re gonna sit this out. Now, I’m adding 1/4 teaspoon of salt, and this is kosher salt. So it has a larger grain size. So just be careful about adding too much salt if you’re using a fine-grain salt.We’re also adding in two tablespoons of poppy seeds. I love the texture and taste that they give. And they’re also like this, like a happy little dot that’s in your muffin.
There we go. Whisk that up.And now we’re on to the wet ingredients. Before I go on to the next step, we have 1/2 cup of butter. It’s 113 grams. I just need to give this a good melt in the microwave. So, give it a couple of bursts at low power, just so it doesn’t explode. And I like to leave the paper on top as some insurance. Into the microwave. While the butter melts, we’re making the most crucial ingredient, which is the lemon sugar. I want one cup or 200 grams of sugar into a large bowl.
Now I’m grabbing a rasp and we’re just gonna get about two tablespoons of lemon zest. To me. It’s about two lemons, but it’s up to you. And the size of the lemons you’re using. Lemon zest has so much oil in it that it really explodes with flavor. So making lemon sugar is one of the most, just amazing things you can do for a lemony dessert. And lemon too. If you don’t have a rasp, you can carefully and it’s kind of a pain, you can either use a different type of zester or carefully peel the very edge of the skin with a sharp knife. And give it a mince and then work it into your sugar. These rasps are one of my favorite kitchen tools. You can use them for like micro planing clouds of cheese and doing tons up with zest and nuts too, like a Nuts Nutmeg. Okay, so now we’re gonna use our clean hands and work the zest into the sugar.
You’re just rubbing it in. And you’re gonna see the zest makes this a light wonderful pastel yellow color. That’s your sign that all of the oils have been worked into the sugar and you’re gonna have delicious lemon muffins. And you can use this tip for any lemon dessert that you love, like lemon bars or lemon cake, which works. The same thing is true for orange zest and orange cake. Let me know if you want that on the channel. To my sugar, I’m adding my melted butter, 1/2 cup. Ooh, love that color. One cup of Greek yogurt. This gives you some tang and adds a lot of moisture to the muffins. Two large eggs, room temperature is best.
My mom loves making these muffins for a morning treat. They’re just perfectly sweet. Have a wonderful crumb and the poppy seeds give you that wonderful texture. And I love the taste of poppy seeds. I want 80ml or 1/3 cup of whole milk. One teaspoon of vanilla. And our final ingredient for the wet part is lemon juice. We want about a tablespoon, so you can eyeball it. This smells divine. Now we’re gonna whisk this up until it is nice and smooth. Whisk, Whisk, whisk. Just watch the yogurt, that’s the only thing that’s gonna clump up on you. Otherwise, this is gonna be a silky smooth affair. If you’re wondering why the oven’s so hot right now, 425. It’s because shocking those muffins with high heat at the beginning causes them to really puff up and go sky high and be so good. Nice and smooth. Just a little bit of zest here and there. That’s all I wanna see.
Now we’re gonna pour this into the flour mixture. Don’t waste any of these delicious wet ingredients. You’ll notice I switched to a spatula. I’m not using the whisk anymore because I’m gonna fold things in gently. One of the ways you get really fluffy muffins is by not overmixing the batter. Just fold it together until you don’t see any streaks of flour left. And you know, it’s ready to go. Those last streaks of flour have just disappeared. It’s time to fill our muffin tins up, and then we’re onto the icing. Time to scoop up the batter and distribute evenly into your muffin papers.
Love using a triggered scoop for this because it makes it so easy. Into the muffin, 15 to 17 minutes until our golden domed and if you insert a skewer, it’ll come out, mostly clean,maybe a few crumbs. While our muffins are baking, we’re making the easiest, but most delicious icing. One cup of powdered sugar, 120 grams or so. And about two tablespoons of fresh lemon juice. Squeeze that right in there. Today, I’d rather just fish the seeds out. You can let me know in the comments if you’re ever like that, too. I know I should be using a strainer. Let’s get this mix. We want a nice drizzling consistency, but it should be fairly thick. And when you make icings like this, just know,at first it looks like garbage, and then it incorporates, and it becomes much more silky. But if that doesn’t happen, add more lemon juice. Just the littlest of perseverance does the trick. This is a great drizzling consistency.
It’s thicker, but it’s slowly falling off our whisk. And they’ll just cling to the muffins and be delicious. Hmm. That’s delicious. One thing if your icings are ready, but your muffins aren’t, just cover them up, so they don’t dry out. It’ll form a skin and get crunchy and delicious.But you don’t want that yet. So cover it up. Let your muffins cool in the pan for 10 minutes then transfer to a wire rack, to cool completely. Finish those muffins off with a drizzle of that wonderful icing. Get as much coverage as you want. These are gonna be just about perfect with a cup of coffee or tea in the morning.
But they’re a wonderful anytime snack as well. Pull apart. Look at that texture, amazing. And just like that, your muffins are complete. I can’t wait for the icing to dry,so I’m having one now. Huh. That is so light, fluffy melt in your mouth. Amazing. The kiss of lemon, all those poppy seeds. This is a must make recipe which I hope you get a chance to try. If you like this video, check out my muffin playlist.
