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Monday, May 12, 2014

Lemon Poppy Seed Muffins

If you follow me on Instagram (and if you don't, you really should!) then you know what recipe is on the menu today! Hubby and I both love poppy seed muffins but somehow I've never made them from scratch before. Wow was I missing out!! 

I got this recipe off Pinterest....of course....and they're delicious. For me, the orange flavor was just a tad bit overpowering when the muffins were fresh out of the oven so I think I might decrease the amount of orange juice just a tad next time. Other than that though, yum yum! 


ORANGE-LEMON POPPY SEED MUFFINS
Makes 12 muffins
Originally from Sally's Baking Addition
2 and 1/3 cups Flour
1/2 c Sugar
1/4 c Brown Sugar
3 Tbsp Poppy Seeds
2 tsp Baking Powder 
1/4 tsp Baking Soda
1/2 tsp Salt
1/2 c salted Butter, melted
Juice and zest of 2 medium Lemons, about 1 Tbsp lemon zest and 2 to 3 Tbsp lemon juice per Lemon
Juice and zest of 1 Orange, about 1/4 c of juice and 2 Tbsp of zest 
2 large Eggs
1/2 c Greek Yogurt
1 tsp Vanilla extract
Coarse Sugar, for sprinkling
Preheat oven to 425 degrees (I know it seems high but it's the super hush-hush secret to these beautiful muffins). Spray a twelve count muffin pan thoroughly with nonstick spray and set aside. 
In a large bowl, whisk all the dry ingredients together--flour all the way to salt.
In another bowl, whisk the butter, lemon juice and zest, orange juice and zest all together until they're combined. Add the eggs in, one at a time whisking after each one. Whisk in the yogurt and the vanilla. Pour the wet ingredients into the dry ingredients and gently mix together. The batter will be thick but don't over mix. 
Spoon the batter into the muffin tins, filling them all the way to the top. Sprinkle liberally with the coarse sugar. Now here is the secret to the puffy muffin tops---bake the muffins in the oven at 425 for 5 minutes. While the muffins are still in the oven, reduce the oven temperature to 375 and continue to bake for 10-13 minutes longer. Tops should be golden-brown and a toothpick should come out clean. Allow to cool for around 10 minutes and eat them!!!!!
Hubs and I ate the entire dozen within two days--such piggys we are!! Don't judge us though, I know when you make these you'll love them just as much as we did!!! 


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Monday, May 12, 2014

Lemon Poppy Seed Muffins

If you follow me on Instagram (and if you don't, you really should!) then you know what recipe is on the menu today! Hubby and I both love poppy seed muffins but somehow I've never made them from scratch before. Wow was I missing out!! 

I got this recipe off Pinterest....of course....and they're delicious. For me, the orange flavor was just a tad bit overpowering when the muffins were fresh out of the oven so I think I might decrease the amount of orange juice just a tad next time. Other than that though, yum yum! 


ORANGE-LEMON POPPY SEED MUFFINS
Makes 12 muffins
Originally from Sally's Baking Addition
2 and 1/3 cups Flour
1/2 c Sugar
1/4 c Brown Sugar
3 Tbsp Poppy Seeds
2 tsp Baking Powder 
1/4 tsp Baking Soda
1/2 tsp Salt
1/2 c salted Butter, melted
Juice and zest of 2 medium Lemons, about 1 Tbsp lemon zest and 2 to 3 Tbsp lemon juice per Lemon
Juice and zest of 1 Orange, about 1/4 c of juice and 2 Tbsp of zest 
2 large Eggs
1/2 c Greek Yogurt
1 tsp Vanilla extract
Coarse Sugar, for sprinkling
Preheat oven to 425 degrees (I know it seems high but it's the super hush-hush secret to these beautiful muffins). Spray a twelve count muffin pan thoroughly with nonstick spray and set aside. 
In a large bowl, whisk all the dry ingredients together--flour all the way to salt.
In another bowl, whisk the butter, lemon juice and zest, orange juice and zest all together until they're combined. Add the eggs in, one at a time whisking after each one. Whisk in the yogurt and the vanilla. Pour the wet ingredients into the dry ingredients and gently mix together. The batter will be thick but don't over mix. 
Spoon the batter into the muffin tins, filling them all the way to the top. Sprinkle liberally with the coarse sugar. Now here is the secret to the puffy muffin tops---bake the muffins in the oven at 425 for 5 minutes. While the muffins are still in the oven, reduce the oven temperature to 375 and continue to bake for 10-13 minutes longer. Tops should be golden-brown and a toothpick should come out clean. Allow to cool for around 10 minutes and eat them!!!!!
Hubs and I ate the entire dozen within two days--such piggys we are!! Don't judge us though, I know when you make these you'll love them just as much as we did!!! 


No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!