I have always liked muffins, but there is a huge difference between a good muffin, and a DRY muffin. Dry muffins are so dull, and can be as disappointing as a dry croissant. Therefore, it’s super important to make take the muffins out of the oven before they become dry. The second trick is to whisk the eggs and sugar super fluffy, before you carefully fold in the dry ingredients.
Lemon Poppy Seed Muffins is something that I love, because they’re usually both sweet and has a little tangy, which makes them delicious. The cute cups I fond at TJ MAX home, and they’re perfect because they don’t require a muffin-thin. The recipe is a slight redo from the Martha Stewart recipe. Happy Baking!
Recipe / Recept
2 cups of flour / 5 dl mjöl
1.75 tsp of baking powder / 1.75 tsk bakpulver
0.25 tsp of baking soda / 0.25 tsk bikarbonat
1 tsp salt / 1 tsk salt
1 cup sugar / 2.5 dl socker
2 large eggs / 2 ägg
2 tsp lemon zest (preferably organic) / 2 tsk citronskal (helst ekologiskt)
0.25 cups of lemon juice / 0.7 dl citronsaft
0.25 cups of whole milk / 0.6 dl mjölk
1 stick of butter / 113 g smör
3-4 tbsp of poppy seeds / 3-4 msk valmofrön
1.Preheat the oven to 350 F. / Sätt ugnen på 175 grader.
2.Melt the butter, let it cool. / Smält smöret och låt svalna.
3.Whisk eggs and sugar fluffy. / Vispa ägg och socker fluffigt.
4.Carefully fold in the dry ingredients. / Vänd försiktigt ner de torra ingredienserna.
5.Add the butter. / Blanda i smöret.
6. Add lemon zest + juice. / Blanda i citronskal + saft.
7. Add the poppy seeds. / Lägg i valmofrö.
8. Fill the muffin cups 2/3. / Fyll muffinsformarna 2/3.
9. Bake for about 12 min, or until golden at the top. / Grädda i ca 12 min, eller tills gyllene på toppen.
10. Done! / Klart!