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Recipe: Lemon Poppy Seed Muffins


This is how I make: Lemon Poppy Seed Muffins, adapted from a recipe by Dorie Greenspan

Prep Time : 20 minutes
Cook Time : 18 to 20 minutes
Yield : 12 muffins

130 grams or 2/3 cup organic whole cane sugar
Grated zest and juice of 1 lemon (about 2 tablespoons)
120 grams or 1 cup (spooned and leveled) organic whole wheat pastry flour
120 grams or 1 cup (spooned and leveled) organic brown rice flour
1 tablespoon cornstarch
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
240 grams or 1 cup lait ribot** (what I use) or buttermilk
2 eggs
1 teaspoon pure vanilla extract
55 grams (1/4 cup) unsalted butter, melted and cooled
40 grams (4 tablespoons) canola or vegetable oil

1. Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. In a large bowl, whisk together the sugar, lemon zest, flours, cornstarch, baking powder, baking soda, salt and poppy seeds. In a large glass measuring cup or another bowl, whisk the buttermilk, eggs, vanilla, lemon juice, melted butter and oil together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter, which can result in a tough muffin. Divide the batter evenly among the muffins cups (I use a large ice cream scoop).

3. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Store leftovers in an airtight container at room temperature.

*I always weigh my ingredients, but I've included ingredients by volume for those who want to use cups.
**French buttermilk, or fermented milk, from Brittany.

Posted on February 19, 2015 |

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