Friday, August 30, 2013

Lemon Poppy Seed Muffins: International Culinary Center

ICC's light and tangy Lemon Poppy Seed Muffins will hit just the spot. Happy cooking!


Lemon Poppy Seed Muffins
From "The Fundamental Techniques of Classic Pastry Arts"
Makes 12 Muffins
  • Butter or nonstick vegetable spray for pan, optional
  • 1 cup plus 1 tbs. all-purpose flour
  • 1 ts. baking soda
  • 1/4 ts. salt
  • 1/2 cup unsalted butter
  • 3/4 plus 1 tbs. sugar
  • 2 large eggs, at room temperature
  • 3/4 plus 2 tbs. sour cream
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 2 tbs. poppy seeds
For the glaze:
  • 1/2 cup plus 2 tbs. lemon juice
  • 4 tbs. sugar
1. Either line the muffin pan with liners or lightly coat the interior of each up with butter or nonstick vegetable spray.
2. Preheat the oven to 350°F.
3. Combine the flour, baking soda, and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Set aside.
4. Combine the butter with the sugar in a bowl of a standing electric mixer fitted with the paddle attachment. Beat on low speed just to blend; then, raise the speed to medium and beat for about 4 minutes, or until light and fluffy, frequently scraping down the sides of the bowl with a rubber spatula.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the sour cream and lemon juice and beat to incorporate, frequently scraping down the sides of the bowl with a rubber spatula.
7. Add the reserved flour mixture and mix to just combine.
8. Remove the bowl from the mixer stand. Add the lemon zest and poppy seeds, and using a wooden spoon, stir to incorporate.
9. Spoon an equal portion of the batter into each prepared muffin cup.
10. Bake the muffins for about 15 minutes, or until they are golden brown and a cake tester inserted in the center comes out clean.
11. Transfer them to wire racks to cool slightly.
12. To finish the muffins, make the glaze by combining the lemon juice and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon, for about 2 minutes or just until the sugar has dissolved and the mixture comes to a boil.
13. Using a pastry brush, liberally coat each muffin with the glaze, coating until all of the glaze is used. Serve the muffins immediately or within a few hours of being baked.

TIPS:
- Once the dry and wet ingredients have been combined, the batter must be baked immediately or the baking soda will quickly react with the acids in the lemon juice and sour cream. This will cause the chemical leavener to be spent and the batter will deflate. 

- Make the glaze just before you remove the muffins from the oven so that you can apply it while both muffins and glaze are very hot. 


Learn what its like to love what you do (#lwyd)! Study Classic Pastry Arts in New York or California.


No comments: