Last year when I was here in Providence visiting my daughters for spring break, I baked a beautiful (if I do say so myself – but you can go and judge for yourself) sweet bread loaf with lemons and poppy seeds. The weather was warmer at this time a year ago but the fresh, bright flavor of lemons is always cheerful and warming. Especially Meyer lemons.
Weather reports are promising a chance of snow for the next two days– that’s right, snow again at the end of March, after the supposed start of spring! – so I baked muffins with the same flavors as last year’s bread. And added a lemony glaze, which makes them extra cheerful. If we can’t be warm and sunshiny outside, at least we can be inside. Snow, pfft. I laugh in your face.
Ingredients
2 cups or 250g flour
2/3 cup or 130g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds (plus a couple of pinches more for decorating if desired)
Grated zest and juice of 1 Meyer lemon (Mine were small so one yielded only 1 1/2 tablespoons juice.)
3/4 cup or 185g lemon yogurt
1/4 cup or 60ml milk
2 large eggs
1/2 cup or 115g unsalted butter, melted and cooled
Optional glaze – juice of one small Meyer lemon
About 4-5 heaping tablespoons powdered sugar
To decorate, if desired:
The glaze
Extra poppy seeds
Zest of one Meyer Lemon
Method
Preheat your oven to 350°F or 180°C. Butter your muffin tin or line it with paper liners.
Add the flour, sugar, baking powder, baking soda, poppy seeds and salt to a large mixing bowl.
Grate in the Meyer lemon zest and mix. Juice your lemon.
In another smaller bowl, whisk together the eggs, milk, yogurt, juice and melted butter.
Pour the wet ingredients into the dry ones and stir until just mixed through.
Divide the mixture between the muffin cups in the pan.
Bake in your preheated oven for 20-25 minutes or until golden. Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely. I don’t have a wire rack in the house where I’m staying so I just used the top of the gas range. Worked perfectly.
If you want to add glaze, zest your second Meyer lemon and squeeze out the juice. Add powdered sugar a couple of tablespoons at a time and stir well, until the glaze is a good drizzling consistency.
When your muffins are cool, drizzle on the glaze and sprinkle the muffins with a little lemon zest and a few poppy seeds each.
Ingredients
2 cups or 250g flour
2/3 cup or 130g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds (plus a couple of pinches more for decorating if desired)
Grated zest and juice of 1 Meyer lemon (Mine were small so one yielded only 1 1/2 tablespoons juice.)
3/4 cup or 185g lemon yogurt
1/4 cup or 60ml milk
2 large eggs
1/2 cup or 115g unsalted butter, melted and cooled
Optional glaze – juice of one small Meyer lemon
About 4-5 heaping tablespoons powdered sugar
To decorate, if desired:
The glaze
Extra poppy seeds
Zest of one Meyer Lemon
Method
Preheat your oven to 350°F or 180°C. Butter your muffin tin or line it with paper liners.
Add the flour, sugar, baking powder, baking soda, poppy seeds and salt to a large mixing bowl.
Grate in the Meyer lemon zest and mix. Juice your lemon.
In another smaller bowl, whisk together the eggs, milk, yogurt, juice and melted butter.
Pour the wet ingredients into the dry ones and stir until just mixed through.
Divide the mixture between the muffin cups in the pan.
Bake in your preheated oven for 20-25 minutes or until golden. Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely. I don’t have a wire rack in the house where I’m staying so I just used the top of the gas range. Worked perfectly.
If you want to add glaze, zest your second Meyer lemon and squeeze out the juice. Add powdered sugar a couple of tablespoons at a time and stir well, until the glaze is a good drizzling consistency.
Enjoy!
