Ingredients:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon finely grated lemon zest
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 4 teaspoons of poppy seeds
- 1/2 cup milk
- 1/4 cup plus 2 tablespoons powdered sugar
- 2 tablespoons fresh lemon juice, strained
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Preparations:
- Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.
- In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.
- In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds.
- Fold the wet ingredients into the dry just until moistened and being careful not to over-mix.
- Divide the batter among the prepared muffin tins, filling each halfway.
- Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes.
- Remove from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze.
- Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.
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