I am a big fan of lemon poppyseed muffins. But only if they are really moist and really lemony. These deliver, with a moist crumb, crisp buttery crust and surprise pocket of raspberry goodness. Modified from Baking: from my home to yours with Dorie Greenspan, and baked in a Nordic Ware flowered pan, these are really mini-cakes. They'd make an excellent addition to your next brunch or bake sale.
Lemon Poppyseed Muffins with Raspberry Jam Hidden Treasures
zest and juice of one lemon
3/4 cup low-fat yogurt
2 large eggs
1 tsp vanilla extract
1 tsp lemon extract
1 stick melted butter, cooled
2 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
6 Tbsp seedless raspberry jam
Preheat the oven to 400 degrees, with the oven rack in the middle. Grease a nonstick mini-cake pan (makes 6) or a muffin pan (makes 12).
Combine zest, juice, yogurt, eggs, extracts and butter in a large mixing bowl. Whisk until well blended. Add flour, sugar, baking powder and soda and salt and stir until dry ingredients are moistened (don't worry about lumps). Stir in poppy seeds until they're well incorporated. Use a disher (aka an ice cream scoop) to fill each cup halfway with batter. Follow with a Tbsp of jam (only 1 1/2 tsp if making 12 muffins), then the other half of the batter (filling each cup about 3/4 of the way).
Bake 18-20 minutes for muffins, 22-26 for mini-cakes, or until tops are golden and a toothpick inserted just to the side of the jam comes out clean. Cool on wire racks and devour.
2 comments:
Wow-- these look fantastic. I've used Dorie's cookbook before and everything has turned out perfectly. Your flower shaped fan makes it look even better.
They are so pretty! I agree, anything with lemon has to be lemony, the filling makes it extra tasty!
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