I am a huge fan of muffins. So are my kids. I’ve even been know to bake kugel in muffin tins, tell them it’s muffins, and watch them go to town. Baked in a 9×11 pyrex, that same kugel would be scoffed at.
But muffins are more than just good marketing. They are a quick and easy way to share a little baked love with yourself – and your family.
I myself enjoy a healthy whole wheat carrot muffin, a tangy apple muffin and of course, a good old fashioned blueberry muffin (especially with streusel topping).
But my all-time favorite muffin indulgence is this little-bit sweet, little-bit tart lemon poppyseed muffin I’m sharing today. It’s perfect for a Sunday brunch or a Shabbat morning treat. Although who am I kidding? I’d eat this lemony goodness anytime. And I’m sure you’ll feel the same after you try it.
By the way, for my Israeli readers: I’ve been making this muffin recipe for five years now and it’s one of the only baked goods in my repertoire that seems to work equally as well in Israel as it does in chutz l’aretz (what is it about the flour that’s so different?!).
- 3 cups of all-purpose flour (I have not enjoyed the results when I substituted whole wheat flour – the recipe is too “delicate” to support that heavier flavor)
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 2 Tbsp whole poppyseeds
- 1 ¼ sticks butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 1/2 cup plain yogurt (the higher the fat content, IMHO, the better)
- 1 Tbsp lemon zest + juice of one lemon (or more if you really like it lemony – I do!)
- 2 Tbsp+ fresh lemon juice
- 1 cup powdered sugar
- Preheat oven to 375° F (180° C) and line muffin tins. Spray lightly with vegetable spray.
- Mix together the flour, baking powder, baking soda and poppyseeds. Set aside.
- In a large mixing bowl (or the bowl of your KitchenAid), cream together butter and sugar until light and fluffy. Add in eggs, one at a time, beating thoroughly to incorporate each one. Beat in lemon zest and lemon juice.
- Beat in one third of the dry ingredients, then one-third of the yogurt. Continue with the next third and then the last third, beating between each addition until fully incorporated.
- Using a quarter-cup measure, distribute muffin mix into the tins. The dough will be a bit thick. That’s okay.
- Bake for 25 minutes or until muffins are golden. Set on wire rack to cool, removing from pan after five minutes.
- Prepare glaze while muffins are cooling, whisking together sugar and lemon juice. While muffins are still warm, brush the glaze on with a pastry brush. When muffins are cooled, you may need to add a drop more glaze, since it will absorb into the muffins.
Now it’s your turn: Are you a muffin baker? Share your favorite muffin (or quick bread) recipe in the comments section.