Thursday, November 20, 2014

Lemon poppy seed muffins (recipe)

Hi guys! For ages I have been on a hunt for simply a bottle of vanilla extract. Unfortunately, I still have not gotten my hands on one! To satisfy my sweet tooth cravings the other day I thus decided to bake some (unhealthy) lemon poppy seed muffins with yes, refined sugar. They were very simple to make and came out delicious, especially when they came fresh out of the oven. Next time I will try to make only half of the recipe, seen as I ended up with an overload of muffins and no one to finish them with! Happy baking!

Ingredients (about 15 servings): 3 cups of flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tbsp poppy seeds, 10 tbsp softened unsalted butter, 1 cup sugar, 2 large eggs, 1 1/2 cup low-fat yogurt, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 1 cup powdered sugar 

Instructions: Preheat your oven at 190°C. • Whisk together the dry ingredients (with the exception of sugar) and set aside. • Mix butter and sugar in another bowl until fluffy. • Mix in the eggs one by one. • Mix in the lemon zest. • Add 1/3 of the flour mixture and beat just until the flour is covered. Then add 1/3 of the yogurt. Repeat this two more times and be careful not to over beat. • Put paper muffin cups in your muffin tin and distribute the mixture. I used about 5 tbsp of batter per cup. • Bake for 10 mins and check for browning. • Turn the pan 180°, bake for another 10 mins and check with a toothpick if the muffins are done. • Bake the muffins for 30 mins max, depending on your oven. Mine is small, so I needed less cooking time. • Set the muffins aside to cool down. • Whisk together the lemon juice and powdered sugar to make the glaze and coat muffins according to your liking.



Original recipe found on