:max_bytes(150000):strip_icc():format(jpeg)/20250521-SEA-LemonPoppySeedMuffins-AmandaSuarez-hero-943db7b31c5342c19006a505c217cc43.jpg)
Why is it working
- Rubbing the lemon zest with sugar promotes fragrant oils, which results in a tastier muffin.
- The creamy room temperature butter is airing the dough with sugar and promotes the rise of the oven.
When I graduated from college and I was at my first office work, I tried to make the success by preparing for breakfast, lunch and dinner. In the days when nothing was left in the fridge or freezer, I often kept on the street from my office to a popular bakery to go up to snacks before they go to the sun. They had a lot of fine offers, including a chocolate and almond croissant, salty cheese cakeand gentle cinnamon– At the same time, the item that most drew attention was the lemon -poppy seed muffin. The crunchy poppy and packed with the fresh, enthusiastic aroma of the citrus fruits, the muffin was sweet and tortical to feel like a dessert, but since it was a muffin, I decided to move to breakfast.
Serious Eats / Amanda Suarez
Although many years have passed since I often thought about bakery, I still think about these muffins and recently decided to rebuild them in my kitchen. This is a relatively clear dough that comes with my scaffolding. (Although I like to use my rack mixer easily, the hand mixer will only work well.) For a muffin that really packs a punch, I throw a muscular amount (32 grams!) With a muscular amount (32 grams!) I incorporate the baking powder and baking soda to promote and butter I promote the dough and produce a steady rise and a fine crumbs. A few tablespoons of poppy seeds provide only the right amount of crunch, and a simple lemon juice and a simple glaze of confectionery add additional momentum to muffins with shiny citrus.
Serious Eats / Amanda Suarez
I may no longer live from the café, but these are lemon -poppy seed muffins, which are gentle, spicy and wonderfully longing, I keep my kitchen counter happily to make snacks every day.
I tried to rebuild the Muffin's favorite cafe – here's what made it better
Cooking method
(Keep on the screen awake)
-
200 g granulated sucar (7 ounce; 1 cup), shared
-
170 g salted butter (6 ounce; 1 1/2 sticks), room temperature, cut into 1/2 inch cubes
-
32 g (1/4 cup) lemon peel plus 3 tablespoon (45 ml) lemon juice -from 4 citron
-
340 g universal flour (12 ounce; 2 1/3 cup)
-
2 teaspoon (8 g) baking powder
-
1/4 teaspoon soda
-
3/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
-
2 tablespoon (18 g) poppy
-
2 large eggroom temperature
-
1 tablespoon vanilla
-
3/4 cup (180 ml) full milkroom temperature
The glazed:
-
2 tablespoon (30 ml) lemon juice
-
57 g confectionery (2 ounce; 1/2 cup), plus you still need it
-
Set the baking rack to the middle position and heat to 180 ° C to 350 ° F. Take a line with a 12 cup muffin tin with paper or recyclable baking cups; Set aside.
-
In the scaffolding bowl equipped with the shovel, combine the sugar with the lemon zest and rub them with the fingers until the mixture is fragrant, approx. 30 seconds. Allow to sit for 5 minutes. (Alternatively, sugar and lemon zest can be combined in a large bowl and an electrical handheld mixer can be used.)
Serious Eats / Amanda Suarez
-
In a medium bowl, whisk flour, baking powder, baking soda, salt and poppy seeds; Set aside.
Serious Eats / Amanda Suarez
-
Add butter to the lemon and candy mixture and mix at low speeds to make it roughly. Increase the speed at medium speed and beat until fluffy and light, taking a break to make the side and bottom of the bowl halfway, approx. Scrape it for 5 minutes. Since the mixer is still running, add eggs one by one, let each be completely integrated before adding the next, then sift vanilla.
Serious Eats / Amanda Suarez
-
Stop the mixer and scrape the bowl. Add 1/2 flour mixture at low speed, beat it until mixed, then add milk and lemon juice and beat until mixed. Add the remaining flour and continue mixing at medium speed for approx. 3 seconds to make everything combined well.
Serious Eats / Amanda Suarez
-
Share the dough evenly between the baking dishes, each approx. 2/3. Bake until the center of the wooden toothpick or cake test is clean and the muffins will not turn back when they are touched, approx. 25 minutes. Allow the pan to cool for 5 minutes, then place it on a wire stand to cool completely, approx. 30 minutes.
Serious Eats / Amanda Suarez
-
While the muffins cool down, prepare the glaze: In a small bowl, mix the lemon juice and confectioner sugar until smooth. For thicker freezing, whisk additional confectioners to sugar, tablespoons at a time until the desired consistency is. Sift or glaze on the chilled muffins.
Serious Eats / Amanda Suarez
Special equipment
12 cups of muffin tin; paper or reusable baking dishes; rack mixer or electrical handheld mixer; Flexible spatula; whisk
Make-Head and Storage
After cooling, the muffins can be stored in room temperature for up to 5 days at room temperature at room temperature. They can also be frozen for 3 months in an airtight container; Melt overnight in the refrigerator before serving.