Poppy Seed Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Poppy Seed Muffins. This Poppy Seed Muffin is more like a pound cake with its rich flavor and its moist, dense texture. I love how the black poppy seeds dot the batter and because lemon goes so well with poppy seeds, I added some tangy lemon zest to the batter and we also brush the hot muffins with a lemon glaze.
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How To Make Lemon Yogurt Muffins (Williams Sonoma Series) - Bread Making!
Welcome My Friends! ☺️
Today I'm making Lemon Yogurt Muffins! This recipe is part of a series based on the Williams Sonoma Collection Cookbook Titled Bread. I will be making all 40 of the recipes in this recipe book. The recipes range from classic breads, to yeast breads, to dinner breads, to breakfast breads, to tea breads and desserts, to international breads!
For my written recipe for Lemon Yogurt Muffins, please click here:
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For a printable PDF version of my Lemon Yogurt Muffins, please click here:
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For the original Williams Sonoma recipe, please click here:
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Please check out my Bread Playlist for other bread baking recipes from the Williams Sonoma Collection cookbook titled Bread:
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How to make Lemon Yogurt Muffins RECIPE:
Yield: 12 muffins
Ingredients
2 cups (315g) unbleached all purpose flour
1/2 cup (125g) brown sugar
1 & 1/4 tsp (7 g) baking powder
1 tsp (5 g) baking soda
1/4 tsp (3 g) salt
Grated zest and juice of 1 organic lemon
1 & 1/4 cups (315g) plain yogurt
2 large eggs, lightly beaten
5 tbsp (75g) unsalted butter, melted, plus extra for greasing
For the topping:
1.5 tbsp (15 g) brown sugar
Dash of ground nutmeg
Directions
1. Preheat the oven to 375 F (190C, gas mark 5). Grease a 12-cup muffin pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center and pour in the yogurt, eggs, melted butter and lemon juice. Vigorously whisk together until thoroughly combined. The batter should be fluffy but slightly lumpy. Scrape down the sides of the bowl. Spoon the batter into the muffin cups, filling each cup just short of its rim.
3. To make the topping, in a small bowl, stir together the sugar and nutmeg. Sprinkle a little bit of topping over each muffin.
4. Bake until golden around the edges and dry and springy to the touch, 16-20 minutes (mine took 30 minutes). A toothpick inserted into the center of a muffin should come out clean. Serve warm or at room temperature.
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Timeline
00:00 Introduction
00:31 Preheat oven to 375 F (190 C, gas mark 5) and grease/line muffin tin
01:06 Mix dry ingredients (flour, brown sugar, baking powder, baking soda, salt, lemon zest)
01:52 Why to buy organic citrus fruit when you need to add zest to recipes
02:48 Whisk the dry ingredients and make a well in the center
03:07 Add wet ingredients (yogurt, eggs, unsalted melted butter, lemon juice) and whisk vigorously
05:54 Scrape down the sides and bottom of the bowl to make sure everything is incorporated
06:08 Prepare the muffin topping mix (brown sugar and nutmeg)
07:02 Fill the muffin tins and top with the sugar topping
09:06 Bake for 16-20 minutes (mine took 30 minutes)
09:42 The muffins are ready! They look and smell amazing!
10:24 Wrap up and Thanks For Watching!
#rurallife #breadmaking #williamssonomabread
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Lemon Poppy Seed Muffins
These lemon poppy seed muffins bake up beautifully every time and are never dry. They are fresh, easy to make, and bursting with flavor!
Recipe:
Beth's Lemon Poppy Seed Muffins | ENTERTAINING WITH BETH
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BETH'S EASY LEMON POPPY SEED MUFFINS
Makes 12 Muffins or 6 Tea Cakes
INGREDIENTS:
3 eggs, room temperature
¾ cup (150 g) sugar
¾ cup (180 ml) melted butter
½ cup (120 ml) water
3 tbsp (15 g) lemon zest
1 tsp (5 ml) lemon extract
1 tbsp (15 ml) poppy seeds
1 ½ cups (180 g) flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) salt
FOR GLAZE:
½ cup (50 g) of powdered sugar
2 tbsp (30 ml) heavy cream
zest of 1 lemon
1 tbsp (15 ml) poppy seeds
METHOD:
Preheat oven to 400F degrees (200C). 10-12 mins
Whisk together the flour, salt and baking powder and set aside.
Mix together eggs, sugar, butter ,water, lemon zest, lemon extract and poppy seeds.
Then slowly add the flour mixture just until combined, being careful not to over mix! (or your muffins will be tough)
Bake for 10-12 mins. It's done when a toothpick comes out clean.
For GLAZE:
Mix cream and sugar until smooth. Once muffins have cooled place 1 teaspoon of glaze on each muffin, spread over surface. Sprinkle with a few seeds and top with fresh zest.
NOTE* For Tea Cakes place batter in Jumbo Muffin Tin, and bake for 350 for 13-15 mins. Flip upside down to create domes and glaze tops the same way.
lemon Poppy seed muffins
If you love lemon you'll love these easy lemon poppy seed muffins. The basic muffin batter is made with flour, eggs, butter, milk, and sugar. Lemon zest and juice adds the citrus flavor and poppy seeds.
Finish the muffins with a drizzle of lemon glaze. Serve and enjoy!
How to Store Lemon Poppy Seed Muffins
Store leftovers in an air-tight container. You can leave them on the counter for up to 3 days.
Can I Freeze Lemon Poppy Seed Muffins?
Absolutely. In fact, these muffins freeze quite well!
First, allow them to come to room temperature. Place them on a baking sheet and freeze for 1-2 hours, or until rock solid.
Finish the muffins with a drizzle of lemon glaze. Serve and enjoy!
How to Store Lemon Poppy Seed Muffins
Store leftovers in an air-tight container. You can leave them on the counter for up to 3 days.
Recipe
3 cups
All-Purpose Flour
1 C sugar
2 tbsp poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C plain whole milk yogurt or low-fat yogurt
2 tbsp fresh lemon juice, optional
1 1/2 tbsp grated lemon zest
2 large eggs
8 tbsp unsalted butter, melted and cooled
For the Glaze
1/4 C sugar
1/4 C lemon juice
coarse sugar for sprinkling, optional
Instructions
Adjust oven rack to middle position and heat oven to 375 degrees F. Grease 12-cup muffin tin.
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.
Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Remove muffin tin to a wire rack. Brush with lemon syrup. Sprinkle with coarse sugar. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
Finish the muffins with a drizzle of lemon glaze. Serve and enjoy!
How to Store Lemon Poppy Seed Muffins
Store leftovers in an air-tight container. You can leave them on the counter for up to 3 days.
Can I Freeze Lemon Poppy Seed Muffins?
Absolutely. In fact, these muffins freeze quite well!
First, allow them to come to room temperature. Place them on a baking sheet and freeze for 1-2 hours, or until rock solid.
How to Make Orange-Poppy Seeds Muffins - Two Bowls and Three Simple Steps
These orange-poppy seeds muffins are loaded with citrus flavor, extra soft texture and a little poppy seeds-crunch
Ingredients: 12 muffins
2 1/3 cups (300 gr) all-purpose flour
3/4 cup (150 gr) sugar
pinch salt
2 tablespoons (20 gr) poppy seeds
1/2 tablespoon baking powder
2 oranges, finely grated zest and juice
4 oz (115 gr) unsalted butter, melted
1 /4 cup (60 ml) milk, room temperature
1/2 cup (120 gr) plain Greek yogurt, room temperature
1 teaspoon vanilla extract
2 eggs, room temperature
1 or 2 tablespoons of sparkling sugar for decorating (optional)
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