Spring Essentials: Lemon/Orange Poppy Seed Muffins

Andy Anderson !

By
@ThePretentiousWichitaChef

You could say that I’m pushing the season. As a matter of fact, we are currently in the midst of Winter, and Spring is still two months down the road.

With that said, these mini lemon/orange poppy seed muffins are light and buttery, and each bite elicits memories of Springtime. Serve them for an afternoon tea, out by the pond, or just any time of the year that you want to be reminded of Springtime.

So, you ready… Let’s get into the kitchen.


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Rating:
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Comments:
Serves:
6 - 8
Prep:
15 Min
Cook:
15 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

THE MINI MUFFINS

2 c
flour, all-purpose variety
1 tsp
baking powder
1/4 tsp
baking soda
1/4
salt, kosher variety
1/2 c
sugar, granulated variety
6 Tbsp
sweet butter, unsalted
1/2 c
milk, full fat
1/2 c
sour cream
1 large
egg, farm fresh
1 Tbsp
lemon zest, freshly grated
1 Tbsp
orange zest, freshly grated
2 Tbsp
lemon juice, freshly squeezed
4 tsp
poppy seeds

POPPY SEED GLAZE

2 Tbsp
lemon juice, freshly squeezed
1 c
confectioner’s sugar

Step-By-Step

1PREP/PREPARE
2Gather your Ingredients (mise en place).
3Chef’s Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
4Place a rack in the middle position, a heat the oven to 350f (175c).
5In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
6In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
7Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
8Chef’s Note: Be careful not to over mix the ingredients.
9Add some mini cups into a mini pan.
10Add a heaping tablespoon of batter to each mini cup.
11Place into the oven and bake until the batter rises, about 18 – 22 minutes.
12Chef’s Tip: A toothpick placed into the center of the mini muffin should come out clean.
13Remove from the oven, and allow to cool, about 10 – 15 minutes.
14Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins.

FYI: I do a DOUBLE glaze.
15PLATE/PRESENT
16Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
17Keep the faith and keep cooking.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy