Orange - Lemon Poppyseed Muffin
Orange-Lemon Poppyseed Muffins: I bake for my husbands office and send a treat each Friday.
I adapted a recipe from Dorie Greenspan. This batter is so light, so fluffy. I didn't do a taste test, but these nice people wouldn't admit a bad item even if it was served. I'm lucky that they allow me to indulge.
Sorry that I didn't get this updated with the recipe last night. My family and I were hunkered down in the closet, waiting out a nasty storm. All is well and here we go:
Preheat oven to 375 degrees. Line cupcake liners, or grease muffin tin beforehand. Gather all ingredients into work area, along with a few small prep bowls, teaspoons/tablepsoons, etc. I like using my mixer, but fret not, I'll bet this can also be done the old-fashioned way, too!
Orange-Lemon Poppyseed Muffins
2 cups all-purpose flour
2/3 cup super-fine sugar
Grated zest of one lemon (about 1 Tablespoon)
Grated zest from one large navel orange
Juice of one lemon, juice from half of the large orange
1 teaspoon vanilla
1/4 teaspoon lemon oil
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs (room temp)
1 stick (8 Tablespoons) unsalted butter, room temp
3 Tablespoons of poppy seeds.
Place butter into mixer and beat at medium speed for two minutes. Add granulated sugar and beat for an additional five minutes. (While these are beating proceed to the following steps):
Be sure your flour, baking powder, baking soda and salt have been sifted together. Zest your citrus and simply plop the zest atop the flour mix. Squeeze all of the lemon juice and half of the navel orange juice into a small, separate bowl and set them aside.
Measure sour cream, set aside. Crack two eggs into a prep bowl, set aside. Measure vanilla and lemon oil and your poppy seeds and set aside.
Returning to the mixer, slowly incorporate the sour cream, vanilla and lemon oil extracts. In increments of three, begin adding your flour and the juices from your citrus. This is also when you will add your poppy seeds. DO NOT OVERBEAT, but merely fold in the flour and juices until fully combined.
Bake for 18 to 22 minutes. Remove from oven and allow to cool fully before drizzling with the following icing:
juice of 1/2 navel orange
1 cup powdered sugar
Combine juice and sugar and beat at medium spped for three to four minutes. Using a teaspoon drizzle the tops of each muffin. Store at room temp.
Thanks for viewing. Mini-0, I purchased my muffin cups through KA. THEY ARE WONDERFUL! Nothing sticks to them.