Ultimate Lemon Poppy Seed Muffins

The ULTIMATE Lemon Poppy Seed Muffin loaded with lemon zest, juice, and extract and stuffed with a silky smooth pocket of lemon curd.

Servings: 2 dozen muffins

  • 1 cup granulated sugar
  • 2 teaspoons lemon zest (usually the zest of two large lemons)
  • 3 cups all-purpose flour (not packed)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups WHOLE milk (whole milk or full-fat will yield the best results)
  • 2 large eggs, at room temperature
  • 1/2 teaspoon lemon extract
  • 1 stick (4 ounces) unsalted butter, melted and slightly cooled
  • 1 teaspoon lemon juice
  • 1/3 cup poppy seeds
  • 1/4 cup lemon curd

For the glaze:
  • 1 cup confectioners' sugar
  • 2-3 tablespoons lemon juice
  • 1 teaspoon lemon zest (usually the zest of one lemon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract (I recommend tasting the glaze first before adding this; it may be lemony enough and not need it)

For full instructions you can go to bakerbynature.com.

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