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The Lemon Poppyseed Muffin //

· RECIPES

The combined forces of lemon zest and lemon juice are what make these muffins sing.  You can dress these up with cream cheese icing and call them a cupcake, too, so don't let a silly thing like a label keep you from making what you want.   Does the word cake-uffin exist?  

Ingredients // 

6 tablespoons (84g.) unsalted butter, diced or 6 tablespoons light tasting oil like grapeseed*

1 cup (200g.) sugar

zest of 1 large lemon

3 eggs

2 cups + 2 tablespoons (252g.) Cake & Muffin Blend

2 teaspoons baking soda

¼ teaspoon salt

½ cup milk

3 tablespoons lemon juice

1 teaspoon vanilla

2 tablespoons poppy seeds

Putting it Together // 

1.  Preheat oven to 325.

2.  In a stand mixer with the paddle attachment, cream together the sugar, butter and lemon zest.  

3.  Scrape down the sides and bottom of the bowl a couple of times and continue to cream until the mixture is light and fluffy.

4.  Sift together the Cake & Muffin Blend, baking soda, and salt.  In a measuring cup, combine the milk, lemon juice and vanilla.  

5.  Alternating between the flour and the milk mixture, add to the butter mixture; scrape down the sides of the bowl to make sure no butter and sugar clumps have formed. 

6.  Add the poppy seeds and mix just until well combined, about 30 seconds.

7.  Bake for 10 minutes, rotate and bake 10 minutes more.   A toothpick comes out clean when tested

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