SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS

Spring Essentials: Lemon/Orange Poppy Seed Muffins image

Provided by Andy Anderson !

Categories Cakes

Time 30m

Number Of Ingredients 18

PLAN/PURCHASE
THE MINI MUFFINS
2 c flour, all-purpose variety
1 tsp baking powder
1/4 tsp baking soda
1/4 salt, kosher variety
1/2 c sugar, granulated variety
6 Tbsp sweet butter, unsalted
1/2 c milk, full fat
1/2 c sour cream
1 large egg, farm fresh
1 Tbsp lemon zest, freshly grated
1 Tbsp orange zest, freshly grated
2 Tbsp lemon juice, freshly squeezed
4 tsp poppy seeds
POPPY SEED GLAZE
2 Tbsp lemon juice, freshly squeezed
1 c confectioner's sugar

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
4. Place a rack in the middle position, a heat the oven to 350f (175c).
5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
8. Chef's Note: Be careful not to over mix the ingredients.
9. Add some mini cups into a mini pan.
10. Add a heaping tablespoon of batter to each mini cup.
11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
15. PLATE/PRESENT
16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
17. Keep the faith and keep cooking.