Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons poppy seeds
- Zest of 1 lemon
Special Equipment Needed:
- Muffin tin
- Muffin liners
- Mixing bowl
- Whisk
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a muffin tin with muffin liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract, yogurt, lemon juice, poppy seeds, and lemon zest and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 muffins
Nutritional Information (per muffin):
Calories: 210
Fat: 8g
Carbohydrates: 30g
Protein: 4g
Substitutions for Ingredients
- Butter: Can be substituted with coconut oil or vegetable oil.
- Greek yogurt: Can be substituted with sour cream or plain yogurt.
- Lemon juice: Can be substituted with lime juice or orange juice.
Variations:
- Add 1/2 cup of fresh or frozen blueberries to the batter.
- Substitute the poppy seeds with 1/4 cup of chopped walnuts or pecans.
- Add 1/4 cup of shredded coconut to the batter.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use freshly squeezed lemon juice for the best flavor.
- For a sweeter muffin, increase the sugar to 1 1/4 cups.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds.
Presentation Ideas:
Serve the muffins on a platter with a bowl of freshly whipped cream and a sprinkle of lemon zest.
Garnishes:
Sprinkle with powdered sugar or a drizzle of lemon glaze.
Pairings:
Pair with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh fruit or a yogurt parfait.
Troubleshooting Advice:
- If the muffins are too dry, add a tablespoon of milk to the batter.
- If the muffins are too dense, add an additional egg to the batter.
Food Safety Advice:
- Store the muffins in an airtight container at room temperature.
- Refrigerate any leftovers within 2 hours of baking.
Food History:
Lemon poppyseed muffins are believed to have originated in the United States in the early 1900s.
Flavor Profiles:
These muffins have a bright and zesty lemon flavor with a hint of sweetness from the sugar and a nutty crunch from the poppy seeds.
Serving Suggestions:
Serve as a breakfast or snack with a cup of coffee or tea.
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