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The World's most delicious food cake drink
Ultimate Lemon Poppy Seed Muffins
prep 10 minscook 25 minstotal 35 mins
yield 2 dozen muffins
The ULTIMATE Lemon Poppy Seed Muffin loaded with lemon zest, juice, and extract and stuffed with a silky smooth pocket of lemon curd.
Ingredients
1 cup granulated sugar
2 teaspoons lemon zest (usually the zest of two large lemons)
3 cups all-purpose flour (not packed)
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups WHOLE milk (whole milk or full-fat will yield the best results)
2 large eggs, at room temperature
1/2 teaspoon lemon extract
1 stick (4 ounces) unsalted butter, melted and slightly cooled
1 teaspoon lemon juice
1/3 cup poppy seeds
1/4 cup lemon curd
For the glaze:
1 cup confectioners' sugar
2-3 tablespoons lemon juice
1 teaspoon lemon zest (usually the zest of one lemon)
1/4 teaspoon salt
1/4 teaspoon lemon extract (I recommend tasting the glaze first before adding this; it may be lemony enough and not need it)
Instructions
1.Adjust and oven rack to the middle position; preheat oven to 375 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside.
2................
3................
Get Full Recipe : ==> @ bakerbynature.com
Ultimate Lemon Poppy Seed Muffins
prep 10 minscook 25 minstotal 35 mins
yield 2 dozen muffins
The ULTIMATE Lemon Poppy Seed Muffin loaded with lemon zest, juice, and extract and stuffed with a silky smooth pocket of lemon curd.
Ingredients
1 cup granulated sugar
2 teaspoons lemon zest (usually the zest of two large lemons)
3 cups all-purpose flour (not packed)
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups WHOLE milk (whole milk or full-fat will yield the best results)
2 large eggs, at room temperature
1/2 teaspoon lemon extract
1 stick (4 ounces) unsalted butter, melted and slightly cooled
1 teaspoon lemon juice
1/3 cup poppy seeds
1/4 cup lemon curd
For the glaze:
1 cup confectioners' sugar
2-3 tablespoons lemon juice
1 teaspoon lemon zest (usually the zest of one lemon)
1/4 teaspoon salt
1/4 teaspoon lemon extract (I recommend tasting the glaze first before adding this; it may be lemony enough and not need it)
Instructions
1.Adjust and oven rack to the middle position; preheat oven to 375 degrees (F). Line a 12-cup muffin tin with paper liners; spray lightly with non-stick spray; set aside.
2................
3................
Get Full Recipe : ==> @ bakerbynature.com
