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Bread-Muffins: Seven Glazed Lemon Poppyseed Muffins *

Source of Recipe

Beat That! Cookbook


List of Ingredients

MUFFINS:
2 cups flour
2 teaspoons baking powder
1 pinch salt
6 tablespoons unsalted butter, softened
1 cup sugar + more for sprinkling at end
2 large eggs, lightly beaten
grated rind of 1 lemon
3 tablespoons poppy seeds
1/2 cup sour cream
1/4 cup fresh lemon juice

GLAZE:
1/3 cup fresh lemon juice
1/3 cup superfine sugar


Recipe

Note: you will need to use paper muffin liners for this recipe. For muffins, preheat oven to 400ºF, with rack in middle. Line a 12 cup muffin pan with paper liners. In a small bowl, stir together the flour, baking powder and salt until well blended, then set aside. In a medium bowl, with an electric mixer on medium speed, cream together the butter and 1 cup of sugar until fluffy. Add the eggs, lemon rind and poppy seeds; beat well. On low speed, beat in the sour cream, the flour mixture, and last of all, the lemon juice. Fill muffin cups 3/4 full. Sprinkle each muffin generously with a big pinch of sugar. Bake the muffins for 20-25 minutes, checking them a couple of times after 15 minutes have passed; you want them golden, not brown.

GLAZE: While muffins are baking, stir glaze ingredients together in a small bowl until sugar dissolves. When muffins are baked, let them cool in the tin for 3 minutes -- but leave the oven on. Then, with a toothpick, poke each muffin in 8 places, making sure you poke right down to the bottom. Leave muffins in tins while glazing. With a pastry brush, lavishly brush the glaze over each muffin. Repeat process 5 more times. When you're done glazing the muffins, stick the tin back in the oven for 1 more minute to set the glaze. Then cool muffins, remove them gingerly from the muffin tin, and serve. Makes 12.