Friday, January 18, 2013

Lemon Poppy Seed Muffins with Lemon Sugar Glaze


Lewis and I have had this weird craving for lemon poppy seed muffins. They used to be my absolute favorite muffin as a kid but I sadly cannot recall the last time I had one. Needless to say this had to change. This recipe uses both lemon juice AND orange juice (you can't taste the orange, it just gives the muffins that extra citrus kick). Another thing I like about these is you can feel good about eating them. Yeah know how some "healthy" baked goods resemble getting smacked in the face with a dense whole grain brick? These use half whole wheat flour and half AP which makes for a muffin that's light and fluffy with a little extra fiber (and a lot less guilt).


For the Muffins

(Makes about 16)

1.Preheat oven to 400 degrees. Line 16 muffin cups with paper liners, or generously spray cups with vegetable spray.

In a large bowl, whisk together the following dry ingredients, then set aside:
1 and 1/2 cups whole wheat flour
1 and 1/2 cups unbleached all-purpose flour
3 Tbsp. poppy seeds
1 and 1/2 tsp. baking soda
1 and 1/2 tsp. baking powder
1/4 tsp. salt (I used regular table salt)
Zest from one Meyer lemon, or half of one regular lemon


In a medium bowl, whisk together . . .
1/4 cup honey
1/3 cup light brown sugar, lightly packed
2 large eggs
. . . then mix in:
1 cup plain yogurt (If you don't have yogurt on hand you can always use sour cream)
3 Tbsp. canola oil
1/2 cup fresh-squeezed orange juice
3 Tbsp. fresh-squeezed lemon juice (yes, you need fresh lemon juice)
1/2 tsp. vanilla extract
1/4 tsp. lemon extract (don't have lemon extract? just add a tablespoon more of lemon juice)


Directions

Make a well in the large bowl of dry ingredients, and pour the liquid ingredients into that. Fold together gently with a spatula, just to combine. Using a portion scoop, distribute the batter evenly into the prepared muffin cups. Bake for about 12 to 16 minutes, until a toothpick inserted in the center of the muffins comes out clean and the muffins are lightly golden. Cool them in their pan set on a rack for a couple of minutes, then remove them from the pan to finish cooling on the rack.


For glaze:

Mix together in a small bowl about 1/2 cup of confectioner's sugar, along with a couple additional tablespoons of fresh-squeezed lemon juice. Adjust the consistency as you prefer by adding more or less sugar/juice. With the muffins still on the cooling rack, set it over a cookie sheet or something similar, then brush or spoon the glaze generously atop the warm muffins. It will drip off the edges a bit, then eventually dry, and kind of soak in. It adds nice additional flavor and a little extra sweetness and moisture to the muffins

(recipe adapted from Jane's Sweets & Baking Journal)

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