What's Baking: Lemon Poppy Seed Mini Muffins

Monk's coffee shop, Elaine is at the counter eating a muffin and talking with a waitress.
Elaine: How could I have tested positive twice? Once I could understand, that's a mistake. But twice?
Waitress: Yeah, it's hard to figure.
Elaine: I mean I lost my job, I can't go to Africa. I was gonna meet the bushmen of the Kalahari.
Waitress: Ah, the bushmen?
Elaine: And the bushwomen.
Man (also seated at the counter): Excuse me. I couldn't help overhearing. I notice you're eating a poppy seed muffin.
Elaine: Yeah, I eat these muffins all the time.
Man: Well, you know what opium is made from...
Elaine (as though receiving a revelation): Poppies! [via]
Poppy seeds always remind me of the Seinfeld episode in which Elaine tests positive for opiates due to her consumption of poppy seed muffins. Though they are one of my favorite indulgences at a bakery, I rarely make muffins at home. Let's face it, most muffins are calorie bombs. Tasty, yes, but calorie bombs nonetheless. Happily, the petite size of a mini muffin allows for all the delectable baked good flavor in a more manageable bite-size portion.

Lemon Poppy Seed Mini Muffins (printer-friendly version)
makes about 32 muffins

2/3 cup granulated sugar
zest and juice of one lemon
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 stick unsalted butter, melted and browned
2 tablespoons poppy seeds
1 tablespoon granulated sugar

1. Preheat the oven to 400 degrees.
2. Line a 24-count mini muffin tin with paper liners. Set aside.
3. In a large bowl, use the back of a spoon to rub the sugar with the lemon zest until fragrant.
4. Use a whisk to mix the flour, baking powder, baking soda, and kosher salt into the sugar mixture.
5. In a medium bowl, stir together the yogurt, eggs, vanilla, and browned butter.
6. Add the wet ingredients to the dry ingredients and stir to incorporate. Stir in the poppy seeds.
7. Spoon the batter into the prepared muffin cups.
8. Top each muffin cup with a sprinkle of granulated sugar.
9. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool for five minutes in the tin before removing them and placing them on a wire rack to cool completely.

(adapted from this Joy the Baker recipe)


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