When I think of spring, I think of freshness. And what is more fresh than a lemon? Nothing, really though. So today, I am going to share with you the best way EVER to bake with lemons. Lemon poppy seed muffins. Now I know that many people aren't very big fans of lemon poppy seed muffins, or at least that's something that I've noticed, but, this recipe is so delicious that it will blow your mind. Literally, it is the best lemon poppy seed muffin recipe ever, and I would never lie. It's perfectly sweet, tangy, and lemony.
Lemon Poppy Seed Muffins:
Yields: About 16 muffins
3 large eggs
1 1/2 teaspoons pure vanilla extract
1/4 cup milk
1 1/2 cups all purpose flour
3/4 cup white sugar
1 teaspoon grated lemon zest
3 tablespoons poppy seeds
13 tablespoons unsalted butter, softened (I use margarine but that's because I prefer to bake with margarine rather than butter)
1/4 cup lemon juice
1/3 cup white sugar
To start, preheat your oven to 350 degrees and put cupcake liners in your cupcake pan. Now I always, Grease the liners because when you put on the syrup it becomes very sticky and the muffin will stick to the liners (don't say I didn't warn you). Next, whisk together the eggs, vanilla, and milk. In a different bowl (this bowl being your Kitchen-Aid mixer if you plan to use one), and add the rest of the ingredients in except for the butter. Slowly add in the butter and half of the liquid mixture, mix, then add the remaining mixture. Beat for about thirty seconds in between.
Now put into the cupcake pan. Depending on how much batter that you put in these can change the amount of muffins you end up with (obviously). I filled them about half full just because i wanted my muffins to be a little bit smaller so that if you really wanted it would be acceptable to eat to :). But you could always fill them up more and then you would have probably only a dozen muffins. This would take just a few more minutes to bake.
Place the muffins in the preheated oven and bake for 20 minutes. When the muffins are almost finished, bring the sugar and lemon juice to a boil in a small pot. Stir continuously until the sugar is dissolved in the lemon juice. This syrup is really what makes the muffins. Sometimes I catch myself pouring way more than I should just because it makes them so good!
When the muffins are finished, brush on the lemon syrup immediately. They should come out with lots of holes in the top, this may seem like it would be a bad thing but it is perfect because it lets the syrup seep into the muffins.