Normally, I do not write about my disappointments. Most of the time, I can make any recipe work. But this one …. Well, let’s just say its not my favorite. I LOVE anything with lemon and when I saw this recipe for lemon poppy seed muffins, I was really excited to try it. But when I made it, I was not all that impressed. First of all, it was not nearly lemony enough for my tastes. Though, if you prefer more subtle lemon flavors, these muffins may be just right for you. Secondly, they needed more flour. They were too soft, and almost mushy. I know, living in a higher altitude I need to make adjustments, like adding a bit more flour, reducing the oven temperature a bit and cooking it for a bit longer than the recipe calls for, but even with these adjustments, this recipe just didn’t really work out for me. Have no fear though, I am on a quest for the PERFECT lemon poppy seed muffin or cake, and I promise you I will find it or I will create it. 🙂
Lemon Poppy Seed Muffins
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, melted
1 tsp vanilla
2 TBSP lemon juice
1/2 cup milk
1/2 cup sour cream
2 TBSP poppy seeds
1 cup powdered sugar
1 TBSP lemon juice
1 TBSP milk
1/2 tsp vanilla
1/8 tsp salt
Preheat the oven to 350* F.
Spray the muffin pan with cooking spray.
For the batter, mix all the dry ingredients together and set aside.
Then mix all the rest of the ingredients together well. Slowly add the flour mixture into with the wet ingredients and mix just long enough until everything is well incorporated. Then spoon the batter into the muffin pans, filling them completely.
Bake for about 20 minutes, or until the muffins are lightly golden and a toothpick comes out clean when inserted through the center.
Allow the muffins to cool slightly before removing them form the pan.
Let the muffins cool completely before adding the glaze.
Mix all the ingredients together and drizzle over the cooled muffins, then serve them up and enjoy.
Stay safe and stay well Everyone. ‘Til next time.