Baking for Friends: Lemon-Poppy Seed Muffins
It was difficult for me to pick a recipe to share with you from Kathleen King’s Baking for Friends. This book is chock-full of baking recipes. from cookies to scones to cakes, made by King, the owner of Tate’s Bake Shop in the Hamptons.
I decided on these muffins because I adore lemon-poppy seed muffins, but have never made them myself, and have not eaten one in years. They were every bit as tasty as I remembered. Moist, tart, sweet and awesome. Here they are for you to try as well.
Tate’s Bake Shop Lemon-Poppy Seed Muffins
Makes 11 muffins
- 2.5 cups all-purpose flour
- 3/4 cup sugar
- 3 Tbs poppy seeds
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 8 Tbs (1 stick) butter
- zest of two lemons
- juice of two lemons
- 2 large eggs, lightly beaten
- 1/2 full fat sour cream or greek yogurt
- Preheat oven to 400F. Spray down your muffins tin or line with cupcake liners.
- In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt.
- In a saucepan, melt the butter over medium-low heat. Remove from heat as soon as it is melted. Whisk in the zest and juice. Slowly drizzle in the eggs, whisking constantly until well combined. Add the sour cream or yogurt and whisk until smooth. Pour over the dry ingredients and fold with a wooden spoon or spatula just until combined, be careful not to over-mix. Divide the batter among 11 muffin cups and sprinkle with a pinch of sugar.
- Bake 15-18 minutes, until a toothpick comes out clean, or to internal temp of 205F. Remove and cool on a rack.