Bakery Style Lemon Poppyseed Muffins
Bakery Style Lemon Poppyseed Muffins
Recipe Description: These scrumptious little morsels are always devoured within the day in my family. They are extremely moist, perfectly sweet, and have that beautiful glazed top that will put a sparkle in your eye. I highly recommend these muffins.
Ingredients:
- flour
- sugar
- poppyseeds
- baking powder
- baking soda
- salt
- yogurt
- lemon zest
- eggs
- lemon juice
- butter
Syrup:
- sugar
- lemon juice
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My Favorite Lemon Poppy Seed Muffin Recipe
How To Make Lemon Yogurt Muffins (Williams Sonoma Series) - Bread Making!
Welcome My Friends! ☺️
Today I'm making Lemon Yogurt Muffins! This recipe is part of a series based on the Williams Sonoma Collection Cookbook Titled Bread. I will be making all 40 of the recipes in this recipe book. The recipes range from classic breads, to yeast breads, to dinner breads, to breakfast breads, to tea breads and desserts, to international breads!
For my written recipe for Lemon Yogurt Muffins, please click here:
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For a printable PDF version of my Lemon Yogurt Muffins, please click here:
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For the original Williams Sonoma recipe, please click here:
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Please check out my Bread Playlist for other bread baking recipes from the Williams Sonoma Collection cookbook titled Bread:
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How to make Lemon Yogurt Muffins RECIPE:
Yield: 12 muffins
Ingredients
2 cups (315g) unbleached all purpose flour
1/2 cup (125g) brown sugar
1 & 1/4 tsp (7 g) baking powder
1 tsp (5 g) baking soda
1/4 tsp (3 g) salt
Grated zest and juice of 1 organic lemon
1 & 1/4 cups (315g) plain yogurt
2 large eggs, lightly beaten
5 tbsp (75g) unsalted butter, melted, plus extra for greasing
For the topping:
1.5 tbsp (15 g) brown sugar
Dash of ground nutmeg
Directions
1. Preheat the oven to 375 F (190C, gas mark 5). Grease a 12-cup muffin pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center and pour in the yogurt, eggs, melted butter and lemon juice. Vigorously whisk together until thoroughly combined. The batter should be fluffy but slightly lumpy. Scrape down the sides of the bowl. Spoon the batter into the muffin cups, filling each cup just short of its rim.
3. To make the topping, in a small bowl, stir together the sugar and nutmeg. Sprinkle a little bit of topping over each muffin.
4. Bake until golden around the edges and dry and springy to the touch, 16-20 minutes (mine took 30 minutes). A toothpick inserted into the center of a muffin should come out clean. Serve warm or at room temperature.
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Timeline
00:00 Introduction
00:31 Preheat oven to 375 F (190 C, gas mark 5) and grease/line muffin tin
01:06 Mix dry ingredients (flour, brown sugar, baking powder, baking soda, salt, lemon zest)
01:52 Why to buy organic citrus fruit when you need to add zest to recipes
02:48 Whisk the dry ingredients and make a well in the center
03:07 Add wet ingredients (yogurt, eggs, unsalted melted butter, lemon juice) and whisk vigorously
05:54 Scrape down the sides and bottom of the bowl to make sure everything is incorporated
06:08 Prepare the muffin topping mix (brown sugar and nutmeg)
07:02 Fill the muffin tins and top with the sugar topping
09:06 Bake for 16-20 minutes (mine took 30 minutes)
09:42 The muffins are ready! They look and smell amazing!
10:24 Wrap up and Thanks For Watching!
#rurallife #breadmaking #williamssonomabread
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Poppy Seed Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Poppy Seed Muffins. This Poppy Seed Muffin is more like a pound cake with its rich flavor and its moist, dense texture. I love how the black poppy seeds dot the batter and because lemon goes so well with poppy seeds, I added some tangy lemon zest to the batter and we also brush the hot muffins with a lemon glaze.
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How to make muffins recipe | Lemon poppy seed muffins recipe
how to make muffins recipe | Lemon poppy seed muffins recipe
Recipe for muffins
Ingredients:
300g plain flour
2 tsp(10g) baking powder
Pinch of Salt
2 tbsp(30g) poppy seeds
125g butter melted
175g sugar
2 large eggs
Zest of 2 lemons
Juice of 2 Lemons
15g plain yogurt
1 tsp(5ml) vanilla essence
Some milk if needed
Method:
Preheat the Oven on 175°c
Mix the Flour,Sugar,Poppy seed,Baking powder and pinch of salt in a bowl.
In a separate bowl mix together the lemon zest, lemon juice ,Vanilla ,eggs,butter and yogurt. Add this mixture to the dry mixture and roughly mix together. Add some milk if mixture is too thick. Don't overwork.
Grease a muffin tray with some butter and add the mixture in the each section up to 2/3 of the section.
Bake it for 25 min. Cool for 5 min. before serve.
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lemon Poppy seed muffins
If you love lemon you'll love these easy lemon poppy seed muffins. The basic muffin batter is made with flour, eggs, butter, milk, and sugar. Lemon zest and juice adds the citrus flavor and poppy seeds.
Finish the muffins with a drizzle of lemon glaze. Serve and enjoy!
How to Store Lemon Poppy Seed Muffins
Store leftovers in an air-tight container. You can leave them on the counter for up to 3 days.
Can I Freeze Lemon Poppy Seed Muffins?
Absolutely. In fact, these muffins freeze quite well!
First, allow them to come to room temperature. Place them on a baking sheet and freeze for 1-2 hours, or until rock solid.
Finish the muffins with a drizzle of lemon glaze. Serve and enjoy!
How to Store Lemon Poppy Seed Muffins
Store leftovers in an air-tight container. You can leave them on the counter for up to 3 days.
Recipe
3 cups
All-Purpose Flour
1 C sugar
2 tbsp poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C plain whole milk yogurt or low-fat yogurt
2 tbsp fresh lemon juice, optional
1 1/2 tbsp grated lemon zest
2 large eggs
8 tbsp unsalted butter, melted and cooled
For the Glaze
1/4 C sugar
1/4 C lemon juice
coarse sugar for sprinkling, optional
Instructions
Adjust oven rack to middle position and heat oven to 375 degrees F. Grease 12-cup muffin tin.
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.
Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Remove muffin tin to a wire rack. Brush with lemon syrup. Sprinkle with coarse sugar. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
Finish the muffins with a drizzle of lemon glaze. Serve and enjoy!
How to Store Lemon Poppy Seed Muffins
Store leftovers in an air-tight container. You can leave them on the counter for up to 3 days.
Can I Freeze Lemon Poppy Seed Muffins?
Absolutely. In fact, these muffins freeze quite well!
First, allow them to come to room temperature. Place them on a baking sheet and freeze for 1-2 hours, or until rock solid.