How about some muffins? Haven’t had any of those for a while. Would you like one too? Well… guess I have some left here to share. If you’re up for some delicious muffins with lemon and poppy seed raise your hand! First come, first serve though… :P
The recipe for these delicious Lemon Poppy Seed Muffins is basically foolproof. If you mix up salt and sugar – that’s probably the only way to ruin them. But using too much salt would mean you are in love and that probably means you can survive just with love and thin air, so you don’t need muffins anyways :P
Well. Do you sometimes buy those giant muffins from coffee shops along with your coffee? I normally only go into a coffee shop if there is no waiting line. But when I go, I can’t hold back and have to get the full package. Fancy coffee and something sweet of course! It’s either one of those giant muffins or a cookie. You always get me with food ;)
From now on you will get some more typical coffee house treats here and there. Delicious muffins like these here for example. One important thing for all those bakes: they have to be big. Big muffins or big cookies ;) That’s why I used “special” paper liners called tulip paper liners*. They are bigger than regular paper liners and can hold more dough – even if you use regular muffin tins. You could also use some xxl muffin tins and matching paper liners, but those are quite expensive I think. They are called Texas muffin tin* or bakers muffin tin and much larger than the standard ones you get around here. I think they are bit too pricey, so decided to go with the tulip thingies. They also look nice I think ;)
Well, that’s it folks. Let’s see what else I can make in the future – guess there is room for more coffee house bakes ;)
INGREDIENTS / ZUTATEN
For the muffins:
1/2 cup (100g) sugar
1 organic lemon (zest and juice, divided)
2 cups (260g) all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
3/4 cup (170g) sour cream
1/2 cup (120g) butter, melted and cooled
3 tbsp. poppy seeds
For the glaze:
1 cup (130g) confectioners’ sugar
1-2 tbsp. lemon juice
heavy cream (if needed)
Für die Muffins:
1 Bio-Zitrone (Abrieb und Saft)
260g Mehl (Type 405)
2 TL Backpulver
1/4 TL Natron
1/4 TL Salz
2 Eier (L)
120g Butter, geschmolzen
3 EL Mohn
Für die Glasur:
1-2 EL Zitronensaft
ggf. etwas Sahne
DIRECTIONS / ZUBEREITUNG
2. Add the sugar, lemon zest, flour, baking powder, baking soda, and salt to a large bowl and mix until well combined. In a second bowl mix the eggs with sour cream melted and cooled butter and two tablespoons of the lemon juice (the remaining juice is for the glaze) until smooth. Add this mixture together with the poppy seeds to the large bowl and mix all until just combined – do not overmix! Fill the paper liners and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack.
3. For the glaze mix the confectioners’ sugar with the lemon juice. If the mixture is still too thick, add some heavy cream. Drizzle the cooled muffins and let dry.
2. Den Zucker mit Zitronenschalenabrieb, Mehl, Backpulver, Natron und Salz in einer großen Schüssel vermischen. In einer zweiten Schüssel die Eier mit dem Schmand, der geschmolzenen Butter und zwei Esslöffeln des Zitronensafts (der Rest ist für die Glasur) glatt rühren. Diese Mischung zusammen mit dem Mohn zur großen Schüssel dazugeben und alles nur sehr kurz verrühren. Den Teig in die Förmchen füllen und dann für 20-23 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
3. Für die Glasur den Puderzucker mit dem Zitronensaft vermischen, ggf. noch etwas Sahne dazugeben, wenn die Mischung zu dickflüssig ist und dann die abgekühlten Muffins damit dekorieren und antrocknen lassen.
Here is a version of the recipe you can print easily.
- 1/2 cup (100g) sugar
- 1 organic lemon (zest and juice, divided)
- 2 cups (260g) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs
- 3/4 cup (170g) sour cream
- 1/2 cup (120g) butter, melted and cooled
- 3 tbsp. poppy seeds
- 1 cup (130g) confectioners' sugar
- 1-2 tbsp. lemon juice
- heavy cream (if needed)
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners (tulips). The recipe is for larger muffins – if you only have regular paper liners, you need more. Set aside. Melt the butter and let cool down again.
- Add the sugar, lemon zest, flour, baking powder, baking soda, and salt to a large bowl and mix until well combined. In a second bowl mix the eggs with sour cream melted and cooled butter and two tablespoons of the lemon juice (the remaining juice is for the glaze) until smooth. Add this mixture together with the poppy seeds to the large bowl and mix all until just combined – do not overmix! Fill the paper liners and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack.
- For the glaze mix the confectioners' sugar with the lemon juice. If the mixture is still too thick, add some heavy cream. Drizzle the cooled muffins and let dry.
- Enjoy baking!