Friday, April 18, 2014

Lemon Yogurt Poppy Seed Muffins


Lemon desserts are always in season, but I love lemon desserts best in the spring.

Once again, I used the Noosa Aussie Yoghurt in a recipe, and it was delicious.

Note:

I made Eileen's recipe twice, once using my favorite mini bundt pan to make 6 individual cakes, because I had to be fancy.

Though very pretty, (as you can see by the photos), they dried out in one day (I guess the hole in the middle of the pan made them cook too much in the center).

The second time I made them in muffin tins, as Eileen instructs.

They made 12 muffins, and were so much moister than the individual bundt cakes and DELICIOUS!
I should have followed the original recipe.

Lesson learned.


She also puts a blackberry in each muffin, but I opted for the lemon icing of course (can I ever follow the rules?).

These would be perfect to make for Mother's Day brunch.


Eileen's Lemon Yogurt Poppy Seed Muffins (adapted from Living Tastefully):

• 1/2 cup unsalted butter, softened (one stick)
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup plain Greek yogurt or Noosa Lemon Yoghurt
• finely grated zest of 1 lemon
• 1 teaspoon almond extract
• 1 tablespoon poppy seeds
• 2 cups unbleached, all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 12 fresh blackberries (optional)

For the Lemon Icing:

• 1 cup of confectioner's sugar
• 1 tbsp heavy cream
• 1 tbsp lemon juice

It's a pretty simple, straight forward recipe. You can't mess up here, even if you stink at baking.

Preheat oven to 375˚F. Line a 12 cup muffin tin with paper or silicone baking cups.

Mix the butter, eggs and sugar w/ the zest, yogurt and almond extract in a bowl.

Add in the poppy seeds and mix together.


In a medium bowl, sift together flour, salt, baking soda, and baking powder. Stir into the creamed mixture.

Spoon batter evenly into the prepared muffin tins. Press a blackberry into the center of each muffin, if using.


Place tin on the middle rack of oven. Bake for 20 minutes or until golden brown and invert onto a cooling rack.


Mix together the icing with a fork and drizzle over the cakes while still warm.

Let the icing harden and serve.


Moist and delicious.

(please ignore the pretty bundt cakes, think muffins!)

Enjoy!

3 comments:

Ciao Chow Linda said...

I've always loved lemon poppy seed cakes and these muffins look so good. Too bad the mini bunt pans didn't work out because they're so darn cute.

Eileen said...

I agree with Ciao Chow Linda... too bad about the mini bundt pans. I have become addicted to the Noosa yogurt. Had (another) entire container for lunch today! It's awesome!

Maris (In Good Taste) said...

I love Noosa Yoghurt! It's my favorite brand, just so pricey!