spring essentials: lemon/orange poppy seed muffins

Name: Spring Essentials: Lemon/Orange Poppy Seed Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE MINI MUFFINS; 2 cup(s) flour, all-purpose variety; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/4 - salt, kosher variety; 1/2 cup(s) sugar, granulated variety; 6 tablespoon(s) sweet butter, unsalted; 1/2 cup(s) milk, full fat; 1/2 cup(s) sour cream; 1 large egg, farm fresh; 1 tablespoon(s) lemon zest, freshly grated; 1 tablespoon(s) orange zest, freshly grated; 2 tablespoon(s) lemon juice, freshly squeezed; 4 teaspoon(s) poppy seeds; ## POPPY SEED GLAZE; 2 tablespoon(s) lemon juice, freshly squeezed; 1 cup(s) confectioner’s sugar

58 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 10, 2017

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.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 6 - 8

Ingredients

PLAN/PURCHASE
THE MINI MUFFINS
2 cups flour, all-purpose variety
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 - salt, kosher variety
1/2 cup sugar, granulated variety
6 tablespoons sweet butter, unsalted
1/2 cup milk, full fat
1/2 cup sour cream
1 large egg, farm fresh
1 tablespoon lemon zest, freshly grated
1 tablespoon orange zest, freshly grated
2 tablespoons lemon juice, freshly squeezed
4 teaspoons poppy seeds
POPPY SEED GLAZE
2 tablespoons lemon juice, freshly squeezed
1 cup confectioner’s sugar

How To Make spring essentials: lemon/orange poppy seed muffins

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

Chef’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.
Step 4

Place a rack in the middle position, a heat the oven to 350f (175c).
Step 5

In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
Step 6

In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
Step 7

Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
Step 8

Chef’s Note: Be careful not to over mix the ingredients.
Step 9

Add some mini cups into a mini pan.
Step 10

Add a heaping tablespoon of batter to each mini cup.
Step 11

Place into the oven and bake until the batter rises, about 18 – 22 minutes.
Step 12

Chef’s Tip: A toothpick placed into the center of the mini muffin should come out clean.
Step 13

Remove from the oven, and allow to cool, about 10 – 15 minutes.
Step 14

Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
Step 15

PLATE/PRESENT
Step 16

Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
Step 17

Keep the faith and keep cooking.
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