The first recipe in our book is a big ol’ flop (…but I contend that you still have 243 other ones that will make you a really happy cook). The Better Morning Muffins (pg 22) are missing a cup of whole-milk yogurt in the ingredient list and, without it, the breakfast treat is more like an A.M. disaster.
You guys are not shy about calling any of this to our attention… and we’re okay with that! Our baby’s not collecting dust, it’s getting splattered with butter and chicken stock and Cote du Rhone on your kitchen countertop, just as it should be.
But to make up for the muffin mayhem, Jamie and I felt like we needed to knock your socks off with something golden and lemony and perfect. While trolling the Union Square Greenmarket for my favorite lemon poppy seed loaf I thought, “This will redeem us! A great lemon poppy seed muffin is a thing of beauty and I we will bring it to our Just Married readers!”
It was my morning epiphany- don’t make fun.
So here they are, in all their puckery, lemon glory. This time, I really dare you to find a better morning muffin.
- 1¼ cup all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- finely grated zest of 1 large lemon (about 1 tablespoon)
- 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons poppy seeds
- ¼ cup freshly squeezed lemon juice
- ¾ cup confectioner's sugar, sifted
- Preheat oven to 375 degrees
- Lightly butter a non-stick, 12-cup muffin pan.
- In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at the time, and beat until fully incorporated.
- In a medium-sized bowl, sift together flour and baking powder. Add salt and lemon zest and whisk together with a fork until combined.
- Alternating the flour mixture with the milk, add half the flour mixture to the butter mixture and beat until just combined. Pour half the milk and beat again. Finish off with the remaining flour, milk and poppy seeds.
- Bake at 375 for 10 minutes. Lower the heat to 350 and bake for 10 minutes longer. A toothpick inserted into the center of the muffin should come out clean (save a few golden crumbs) after the 20-minute cooktime. Transfer the pan to a cooling rack and allow muffins to partially cool while you whisk together the glaze.
- For the glaze, whisk together the lemon juice and confectioner’s sugar until smooth.
- Remove muffins from pan and, with a small pairing knife, pierce the top of each cupcake and then drizzle with the glaze. This allows the juice and sugar to seep into the muffin and keep them perfectly fresh for over a week!