Citrus Poppy Seed Muffins 23Feb09
Been a while since I’ve posted a dessert. I’ve been meaning to make these for a while so this weekend when I was grocery shopping I made sure I got some lemons and oranges! Vini says he’s not a big fan of citrus in his baked goods but I am getting better at convincing him otherwise! I guess these aren’t really dessert. They’re more like tea time nibbles? Perhaps breakfast? Goes well with a big glass of milk!
Guys, please be careful when using a microplane. Unfortunately my thumb wasn’t being too careful and got in the way. It’s okay though, you live and you learn. KEEP FINGERS AWAY… somehow.
2 cups all purpose flour
3/4 cup of sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoon poppy seeds
1 tablespoon lemon zest (about 1 1/2 lemons)
1 tablespoon orange zest (about 1 orange)
1 egg yolk
3/4 cup of whole milk
8 tablespoons of melted butter – chilled to room temp
1 tablespoons of orange juice
1 tablespoons of lemon juice
1/2 teaspoon vanilla extract
preheat oven to 350°F or 180°C
Step 1: Dry Stuff!
Before you start on the dry stuff, in a saucepan or microwave, melt the butter and let it sit aside to cool. Now, in a large bowl mix together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Then add in the zest of the lemon and orange and mix together so there are no lumps. In your muffin tins, line the trays with muffin cups or instead you can butter the cups.
Step 2: The Wet Stuff!
In another large bowl, whisk together the egg and egg yolk just until combined. Slowly whisk in the butter by pouring in a little bit at a time while whisking quickly. Make sure your butter is cool or else it’ll cook the egg…. and you’ll end up with scrambled eggs in stead of batter. Now whisk in the milk. And then whisk in the juices and vanilla extract. Make sure to whisk quickly but not for too long, just until everything is combined.
Step 3: Combine and bake!
Pour in the wet ingredients into the dry and gently fold everything together. You don’t want to whisk it or mix it too fast. Just fold over until mixed. Now scoop out the batter to fill the cups about 2/3 full. Bake for 15 minutes for little mini muffins and 25 minutes for big muffins. They will be golden on top but to be sure, stick a toothpick in the middle and if it comes out clean – they’re ready!
Enjoy with tea or milk, or tea and milk!