Lemon Poppy Seeds Muffins

22 March, 2008 at 12:44 pm | Posted in » Handful Muffins & Cupcakes, » Recipes | 1 Comment
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Was flipping through my new recipe book, Baking: From My Home to Yours by Dorie Greenspan, and I found this interesting recipe (page 10). Me being a lemon lover, and I have most of the ingredients called for in this recipe, except for the sour cream. I have substitute the sour cream with cream cheese & full cream milk, and the result is still as good or even better!

Here’s the inside of the muffins:

The way I like to eat: break open them and put on the margarine or butter… hmmmmmm…. yummy!!


For the Muffins
2/3 cup sugar
Grated zest & juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cream cheese + 1/2 cup full cream milk, well blended
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter (I used salted), melted & cooled
2 tablespoons poppy seeds

For the Icing
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice


1.    Center a rack in the oven and preheat the oven to 200 deg C. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicon muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
2.    In a large bowl, rub the sugar and lemon zest together with your fingertips or whisk until the sugar is moist anf the fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the cream cheese mixture, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
3.    Bake for 18-20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Tranfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make the Icing:
Put the confectioners’ sugar in a small bowl and add about 1-1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a tim, to get an icing that is thin enough to drizzle from the tip of the spoon. You can the drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.

Lemon Curd Muffins

15 January, 2008 at 11:54 am | Posted in » Handful Muffins & Cupcakes, » Recipes | 1 Comment
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Made these lovely tangy Lemon Curd Muffins yesterday… they are such a lovely treat! I love the taste of the lemons combined with the butter & sweetness of the sugar…. it’s a perfect match!

Look at the Lemn Curd filling oozing out… yummy!

However, I had a little problem when piping the lemon curd filling into the muffins… maybe the piping tip I used was too big, the filling flows out to the top of the muffins and I have to wipe it off to clean the mess… maybe next time I try to use a smaller tip and see what is the outcome…

Makes 12

Lemon Curd
3 tablespoons plus 1-1/2 teaspoons granulated sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel

OR, alternately use store-bought ready made lemon curd (a 10-ounce jar will be sufficient for this recipe)

3/4 cup (1 1/2 sticks/6 oz./170g) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk

2 tablespoons (1/4 stick/1 oz./28g) butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners’ sugar
2 to 4 tablespoons milk
Yellow food coloring (optional)

Garnish: (optional)
Thin strips of lemon peel


For Lemon Curd
1.        In a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth.
2.       Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer.
3.       Stir in lemon peel. Cool 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
(Or, alternately use store-bought ready made lemon curd).  

For Cupcake Batter
1.        In a mixing bowl, cream butter and sugar.
2.       Add eggs, one at a time, beating well after each.
3.       Add vanilla and lemon peel.
4.       Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
5.       Fill 12 paper-lined muffin cups three-fourths full. Bake at 350 degrees F/180 degrees C for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
6.       Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.  

For Frosting and Garnish
1.        Place all frosting ingredients (including a couple of drops of yellow food coloring, if using) in mixing bowl and beat on medium-low speed with an electric mixer for 30 seconds, then increase speed to medium and beat for an additional 2-3 minutes until frosting is dense and creamy.
2.       Frost cooled and filled cupcakes.

If desired, garnish each cupcake with thin strips of lemon peel. Store cupcakes in refrigerator loosely covered with plastic wrap.

Past bakes….

6 November, 2007 at 6:19 pm | Posted in » Fresh Breads & Buns, » Handful Muffins & Cupcakes, » Yummy Cakes | 2 Comments

Yesterday was my 1st try on breads…. I decided to give it a try on making this based on the Wassant sold in the Provence Bakery @ Holland V. Glad it turns out well… heheh =)

Chocolate swirl bread
Chocolate swirl bread

Last Saturday, Lyana came over to my house for a baking lesson, too bad Mag & Lin can’t make it. We have a great time and we made some muffins & cheesecakes. Looking forward to another baking session with the girls soon…

Double Chocolate muffins with almonds

Strawberry hearts cheesecake

1 month ago I made this cake for my jiemeis who came over my house for a gathering just before my wedding.

Strawberry chocolate mousse cake

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