On these cold winter days, we need something to perk us up. Put a spring in our step. For me, that is lemons.
The first time JF and I met, we had lemon poppyseed muffins. He commented how those were his favorite, and so, they always remind me of that day.
This recipe has been in my box at least four years. Four years! I had written it down out of a cookbook called Luscious Lemon Desserts. I totally lurrrve lemon!! I saw another popular lemon muffin recipe online, but using just one little lemon… it definitely did not have enough intense lemon punch for me. Lemon flavoring? No way. I did change a few things from the original; less butter, less poppyseed (I like a lot of poppyseed, but wasn’t brave enough to add the whole 3 Tablespoons the recipe called for), cake flour and whole wheat pastry flour, and the addition of ginger, which I think subtly enhances the lemony-ness. Feel free to leave it out if that aint your thing.
- 1c cake flour
- 3/4c whole wheat pastry flour (or you can use all purpose flour in total of 1 +3/4c)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1.5 Tbs poppyseeds
- zest of 2-3 lemons
- 3/4c sugar
- 4 Tbs (4 ounces) or half stick of butter, melted
- 2 eggs, room temperature
- juice of 2 l lemons (I got 1/3c) Meyer lemons are great too!
- 1/2c milk, room temperature or slightly warmed but not hot
- 1/2 tsp grated ginger (optional)(increase for more intense ginger taste)
Preheat oven to 375
Rub together lemon zest and sugar in a bowl, and let it sit while you finish the other tasks. This will infuse the sugar with the lovely lemon aroma.
Line muffin tins with papers or grease them.
Mix or sift together dry ingredients. Stir in poppyseeds.
Beat together the eggs and sugar. Stir in the butter, milk, and lemon juice. Add the flour mix and stir until it just comes together without overmixing. Its okay if there is a little flour not totally incorporated. This will make for very tender muffins. Just to let you know, when I added the dry to wet, it bubbled up quite a bit due to the lemon juice reacting to the baking soda. Thats fine. If you want to wait for it to calm down, it wont affect the final product either! Spoon into the muffin tins.
Bake for 15 minutes or so. It may still look pale on top. You don’t have to let them turn golden because the pale ones are more moist.
I like the glaze for an extra lemon zing, but its good without too!
Just stir together powdered/confectioners sugar with lemon juice till you get a pourable consistency. A good starting point is 1/2c powdered sugar and juice of half a lemon, depending on how much glaze you like.
I’m linking this to Seasonal Sunday.