"Recipes are meant to be shared"...Ann Thibeault

Friday, May 21, 2010

Glazed Lemon Poppy Seed Muffins - Saturday Blog Showcase #20

This weeks Saturday Blog Showcase is being hosted by Lori of All That Splatters.   

Since the creation of the SBS I  have tried at least 20 new recipes. All of which have been found on other blogs.  It isn't always easy but I am committed to trying at least one new recipe a week.

If you would like to participate this week post a recipe that you   found on another blog, and link your post to Mister Linky on All that Splatters. 



This week I'm showcasing a recipe for Glazed Lemon Poppy Seed Muffins that I found on Delish, a blog hosted by Ashley.  Ashley has been blogging since 2006 and you will find many wonderful recipes as well as photos on her lovely site.  This muffin was sweet, moist and delicious.  What more could I ask for from a muffin.

I made just a few adjustments.  Subbing sour cream for the Greek Yogurt and using buttermilk for regular milk.

And since I think that butter makes everything better I also added a little butter to the glaze.  I've posted the recipe below with my adjustments.  But you can find the original recipe here on Delish.

Glazed Lemon Poppy Seed Muffins

Adapted from Delish

2 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/2 cup Sour Cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp poppy seeds

Glaze:
1 teaspoon melted  butter
powdered sugar
4 tsp lemon juice

 Preheat oven to 350°F.  Line muffin tins with paper liners.
Whisk flour, baking powder, 1/2 teaspoon kosher salt, and baking soda in medium bowl. Whisk sour cream, buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon zest in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with sour cream/buttermilk mixture in 2 additions. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 48 mini muffins or 12 large muffins.

35 comments:

  1. Those are some delicious-looking muffins! Very summery and pretty! Gorgeous photos, Ann -

    ReplyDelete
  2. Ann, those sound wonderful and, of course, your pictures have me drooling. I frequently make a lemon poppy seed bread, but muffins is a wonderful idea!
    xoxo Pattie

    ReplyDelete
  3. wow sono eccezionali!! complimenti!

    ReplyDelete
  4. These are beauties, and the glaze is just perfect. I so wish I could grab one for breakfast!

    ReplyDelete
  5. they look to pretty to eat... but i could manage~

    ReplyDelete
  6. How elegant you've made them look, Ann! Lemon ANYTHING is a favorite around this house so I will be trying these soon.

    Interesting substitutions...I admire your sense of adventure when it comes to cooking. I try to follow a recipe exactly to the letter & it STILL doesn't come out right sometimes. ~insert rolled eyes~

    ReplyDelete
  7. I made these yesterday and LOVED the wonderful lemon flavor! thanks so much for a wonderful recipe : )

    ReplyDelete
  8. I am so going to try baking this on the near future. Looks so so yummy!

    ReplyDelete
  9. Thanks for sharing your yummy muffin recipe.

    ReplyDelete
  10. I made these today! They came out looking like normal muffins rather than bakery masterpieces, but that's okay. :)

    I added a bit of extra lemon juice, and I liked the end result. Next time I would probably add some more poppyseeds, but other than that I wouldn't make any changes.

    ReplyDelete
  11. i made these yesterday. they are amazing! thank you so much!

    ReplyDelete
  12. I made these today and I have to say that they have one major drawback - they are way too good and easy to eat! I wouldn't change a thing except to double the recipe! Thanks for sharing!

    ReplyDelete
  13. could you use this recipe as a loaf instead of muffins?

    ReplyDelete
  14. would you be able to use this recipe as a load of bread, instead of muffins.

    ReplyDelete
  15. Yes, I often use loaf cake recipes as muffins and muffin recipes as loaf cakes. You just need to adjust the baking time.
    ~Ann

    ReplyDelete
  16. These look so good, and so funny I bought a pack of poppy seeds and lemons at the grocery store today!! :) I will be trying these this weekend!!

    ReplyDelete
  17. These look so good!! For some reason I bought poppy seeds this morning, and lots of lemons, I guess my ESP was on full charger. lol I will be trying these this weekend. :)

    ReplyDelete
  18. I made these tonight. they were very good, the only thing I need to do different next time and there will be a next time is make the glaze thicker. but other than that they were easy and good... Thank You.

    ReplyDelete
  19. Very good muffins! They are moist and yummy. My only suggestion is to double or triple the glaze.

    ReplyDelete
  20. Have you ever frozen them for a later date?

    ReplyDelete
    Replies
    1. Yes, you can freeze them. But without the drizzle. ~Ann

      Delete
  21. I do not have any fresh lemons on hand, however I have some lemon extract. Would that work for now? I have everything else and need a baked good for Friday morning. :) Thanks!

    ReplyDelete
    Replies
    1. Shelbey, Although I do not use lemon extract, I don't see why not. Just use a small amount though, not two tablespoons. I would be more tempted to just go with the lemon zest.
      ~Ann

      Delete
  22. perfect lemon fix. thanks

    ReplyDelete
  23. Where do you buy poppy seeds at the store?

    ReplyDelete
    Replies
    1. Most grocery stores sell poppy seeds in their spice or baking aisle. You can also find them in the "bulk" section. Store them in the freezer because they go rancid if stored in a cupboard. ~Ann

      Delete
  24. Made these today - yum! I thought they were just a tiny bit too salty...I'll cut down on the salt a bit next time. But still really good and the texture is just lovely. I've been wanting to make lemon poppy seed muffins for about 15 years but when I saw your recipe it finally prompted me to do it. These are a keeper!

    ReplyDelete
  25. Wonderful!. Mine turned out just like the picture, smell delicious. Taste terrific!

    ReplyDelete
  26. Anyone have the nutritional info on these- trying to be good but having some fun things

    ReplyDelete
  27. So I loved your muffins the first time I made them! They were the best poopy-seed muffins I have ever had. They were the perfect birthday dessert for my husband. I just made them for a second time and I'm pretty sure I followed the recipe exactly, except that I doubled it. Anyway, while I left my muffins in the pan to cool they collapsed a little. Instead of having their cute little round tops, they were flat. Do you know any reason that could have happened? Has that ever happened to you before?

    ReplyDelete
    Replies
    1. Elora, is it possible that your baking powder wasn't fresh? Or maybe they were under baked? Other than that, I don't know why they would collapse.

      ~Amm

      Delete
  28. Looks and sounds fantastic, however very rich. How many calories in a muffin?

    ReplyDelete
  29. Pretty and yummy! I have already baked your recipe and they are really yummy.
    I leave you my own post of your recipe.
    Thanks a lot for sharing!
    http://foodytuesday.blogspot.com.es/2015/03/muffins-de-limon-y-semillas-de-amapola.html

    ReplyDelete

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin