Lemon Poppy Seed Muffins



Whom am i kidding??? Dorie Greenspan is one truly culinary guru... i hv been flipping thru her baking book since i got it... there are too many recipes that i wud love to try but wasnt too sure if i shud try out one of her celebration cake just yet... so for a starter i decided to bake lemon muffin...

She was right when she said this muffin surprisingly has a super tender texture... hmmm probably cos it uses sour cream... i dont know.. all i know i hv eaten 2 of these fresh and yummy muffin in one go hahhaa... the taste of lemon is so exhilarating in both the batter and the icing that it compliment one another plus combining the lemon zest and granulated sugar with my fingers really made me feel like an actual baker!! hahahhahaaaa someday Rima... someday :op




Ingredients
2/3 cup sugar
Grated zest and juice of 1 lemon
2cups all purpose flour
2tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
2 large eggs
1tsp pure vanilla extract
1 stick unsalted butter (113g)melted and cooled
2 tbsp poppy seeds

For icing
1 cup confectioners' sugar, sifted
2-3 tbsp fresh lemon juice






Method
1. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
2. Whisk in the flour, baking powder, baking soda and salt.
3. In a large glass measuring cup whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
4. Pour the liquid ingredients over the dry ingredients and with rubber spatula gently but quickly stir to blend. Dont overmix batter.
5. Stir in poppy seeds. Divide batter evenly among muffin cups
6. Bake at preheated oven on 200C for 20 mins or till top golden.
7. Cool muffins completely on the rack before icing them




To make icing
Put confectioners' sugar in a small bowl and add abt 1 1/2 tbsp of lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice at a time to get an icing that is thin enough to drizzle fm the tip of the spoon. U can either drizzle lines or coat the tops entirely.



And oh yes... if today u feel like baking something... go and get some lemons, sour cream and whip up lemon muffin cos its worth it!

2 comments:

flairforfood said...

Hi Rima,
Remember me? Anisah. I wrote to you once. And yes, I cannot agree more that Dorie Greenspan's recipes are absolutely gorgeous and I made this but using cranberries. The Lemon Tart recipe is to die for, simple, fresh yet satisftying. Anyway have not been browsing your blog for awhile since we moved. Once again keep the gorgeous bakes going. :)
Best regards,
Anisah

Rima said...

Hi Anisah
yes i remember u of cos hehe.. been awhile ey.. where did u move to? not in sg anymore?

Not been baking this muffin for ages.. and ty for taking me back to my old post... :)

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