Lemon Poppy Seed Muffins 柠檬罌粟籽玛芬糕

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Instructions

 

Preparing to make muffins:

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  Preheat oven to 180 C and place the oven rack in the centre of oven.
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  Line a 12 cup muffin pan with paper liners.

Preparing dry ingredients:

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  First, have ready all the DRY ingredients.
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  In a bowl, whisk together the sifted flour, baking powder, baking soda, salt and poppy seeds.
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  Next, using a microplane or box grater, grate lemon zest from one lemon.
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  Add the grated lemon zest into the sugar. Using a fork, rub the lemon zest evenly into the sugar and set aside. And we are ready to make the muffin batter.

Making the muffin batter:

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  Have ready all the WET ingredients.
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  In a bowl of a stand mixer and using a paddle attachment, beat butter and sugar (with lemon zest) on medium high speed until light ad fluffy. This takes about 5 minutes. While mixing, stop the mixer to scrape down the sides and bottom of the bowl to ensure everything gets all mixed together.
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  Then beat in eggs, one and a time, beating well after each addition.
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  Next add in the plain yoghurt and vanilla extract. Beat until well blended.
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  Then add in the DRY flour mixture and start to beat on low speed and beat until JUST moistened. Do not OVERMIX.
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  Remove bowl from stand mixer. Using an ice-cream scoop, spoon batter into each of the prepared muffin cups.
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  For the smaller muffin cups (such as IKEA DRÖMMAR pan), batter used for each muffin cup is 1/4 cup batter or 60g batter.
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  For bigger size muffin cups (regular pan), batter used for each muffin cup is 1/3 cup batter or 85g batter.
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  Bake for about 18 to 20 minutes.
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  The muffins will rise and turn golden brown and a toothpick inserted into the muffin comes out clean.

Making Lemon Glaze:

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  While the muffins are baking in the oven, prepare the lemon glaze. Have ready lemon glaze ingredients.
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  First cut the grated lemon earlier into halves.
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  Using a juicer, extract the lemon juice.
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  Use a strainer to strain the lemon juice into a measuring cup. This is to remove seeds and pulp from the lemon.
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  To make the lemon glaze, first add sugar into a small saucepan. Then add in the strained lemon juice.
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  Using medium heat, stir till just until the sugar dissolved.
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  Pour into a small bowl and set aside to use as glaze once the muffins are baked.

Glazing Lemon Poppy Seed Muffins:

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  When the muffins are baked, remove from the oven and leave on a wire rack.
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  Using a pastry brush, IMMEDIATELY brush the top of hot muffins with the lemon glaze. Then leave to cool a while.
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  Then remove the muffins from pan and leave to cool completely on wire rack. Can be enjoyed fresh, can be stored a few days or can be frozen till needed as well. So Enjoy!