It was another cold dark gray rainy day here in Mid Michigan, got up to 42 degrees, and I was hungry for some muffins. Wish I could say this was my recipe, but a quick Google search turned up this recipe and I have to say it's excellent. Made them this afternoon. I made 24 but if you like the big domed muffins do as she states in the recipe and make 20.
Lemon Poppyseed Muffins
Katrina Hall
Preheat oven to 340F.
Grease the tins of your choice with butter or crisco.
zest of two lemons ( nice, big ones)
6 T. poppyseeds
3 cups King Arthur flour
1 1/2 cups sugar
2 t. baking powder
6 large eggs
1 T. vanilla
6 T. milk
3 sticks softened unsalted butter
Grate the lemon zest into the mixer bowl. Add the poppyseeds.
Add the flour, sugar, and baking powder. With mixer on low, add the eggs, vanilla, and milk.
With mixture still going, drop in the butter, piece by piece. This is really important! A picture of what the batter should look like is above. The butter must be soft and must be whipped in properly.
Scoop the batter into tins - I use two normal size ice cream scoops for Texas size, one scoop for regular size. This makes 20 regular size and around 9 Texas size.
Bake for around 30 minutes ( all ovens are different) or until the muffins have risen and are somewhat firm in the middle of the crown. Remove from oven and place on cooling rack for 5-10 minutes.
Make the glaze:
In small pot, place equal amounts of sugar and fresh lemon juice. I usually use:
1/2 cup lemon juice
1/2 cup sugar
Bring to a simmer and cook for 4 or 5 minutes. Pop the muffins out of the tins, and place on racks set into a baking sheet to catch the drips.
Brush muffins with lemon glaze several times. The second photo from the top shows what they will look like - sticky, and somewhat shiny. As the glaze soaks in, they will become less sticky.
So there it is - absolutely the best lemon poppyseed muffin ever!
shesinthekitchen.blogspot.com
Lemon Poppyseed Muffins
Katrina Hall
Preheat oven to 340F.
Grease the tins of your choice with butter or crisco.
zest of two lemons ( nice, big ones)
6 T. poppyseeds
3 cups King Arthur flour
1 1/2 cups sugar
2 t. baking powder
6 large eggs
1 T. vanilla
6 T. milk
3 sticks softened unsalted butter
Grate the lemon zest into the mixer bowl. Add the poppyseeds.
Add the flour, sugar, and baking powder. With mixer on low, add the eggs, vanilla, and milk.
With mixture still going, drop in the butter, piece by piece. This is really important! A picture of what the batter should look like is above. The butter must be soft and must be whipped in properly.
Scoop the batter into tins - I use two normal size ice cream scoops for Texas size, one scoop for regular size. This makes 20 regular size and around 9 Texas size.
Bake for around 30 minutes ( all ovens are different) or until the muffins have risen and are somewhat firm in the middle of the crown. Remove from oven and place on cooling rack for 5-10 minutes.
Make the glaze:
In small pot, place equal amounts of sugar and fresh lemon juice. I usually use:
1/2 cup lemon juice
1/2 cup sugar
Bring to a simmer and cook for 4 or 5 minutes. Pop the muffins out of the tins, and place on racks set into a baking sheet to catch the drips.
Brush muffins with lemon glaze several times. The second photo from the top shows what they will look like - sticky, and somewhat shiny. As the glaze soaks in, they will become less sticky.
So there it is - absolutely the best lemon poppyseed muffin ever!
the best lemon poppyseed muffins
That is not an idle description of these muffins - around here, they are legendary. Eight years after I closed my baking business, I still h...
