I love this recipe, made it three times so far. They do rise nicely actually (I've posted a pic), and I do feel for every poster who got flat or sunken tops. Whoever braves baking deserves stellar results, for baking is not for the faint of heart.
Here's what I think:
I don't know how essential the eggs' temperature is (frankly, I never take the time to pre-warm the eggs; by the time they're mixed with the fat and sugar or beaten fluffy they're not going to be that cold anyway). But:
A. When the recipe says in steps 6, 7 and 9 "With the mixer on low speed", "Beat just until smooth" etc, etc., keep in mind that muffin batter needs to be mixed very, very little, so the dry ingredients are just moist. To me that means no mixer for mixing, but a wooden spoon, and "mixing" means lifting up and down with the spoon through the batter about 5 times, not more (5 turns for the dry ingredients, 5 for the yoghurt, etc) until the batter is barely mixed. Beat it more than that, and the wheat gluten will do something funny (resulting in dense muffins), the air from the beaten egg whites (that's supposed to make the muffins fluffy) will go wasted, etc.
B. Try mixing the baking powder with lemon juice before adding it to the batter. It will foam a lot, and that's exactly what it's supposed to do.
As one of my friends says, baking is a completely different beast compared to regular cooking. It's a bunch of chemical reactions, so you need to be careful with the amounts, the mixing, and temperatures. Nothing like that in soup or steak. :-) Here's to great, fluffy muffins!
I didn't have any trouble with this recipe not rising but I made some alterations to the recipe based on other muffin recipes I've cooked. Firstly, I did not separate the eggs and go to the trouble of mixing the whites and what not because I've never had to bother with such nonsense before to get fluffy muffins. I just mixed the eggs, whole, when the recipe says to add just yolks. 2)I increased the amount of lemon juice to 3 tablespoons instead of the 2 that the recipe calls for. This is just because I like extra lemon flavor but find adding too much zest just makes things bitter. In the end the muffins were light, fluffy and delicious. Love that these aren't overly sweet. I've written this recipe down for future use.... With my little changes
The reason they were flat is probably due to the eggs being cold (straight from the fridge). When baking, eggs should be used at room temperature. You can either take them out 20-30 minutes before use, or put them in a bowl of warm water while you are doing your prep work.
I made them and they turned out very well, tasty too!
I made this recipe for the first time today. I made a normal batch but instead of making full size muffins I made mini ones. The first time I pulled out the mini muffins from the oven, I tasted more poppy seed than anything else. So before I refilled the muffin tin, I added more lemon to the batter. I don't know the exact measurements but I'm guessing it was around 2 tablespoons of fresh lemon juice.
Regarding bitterness of the lemon zest, do not add the white part of the lemon skin and use it right away to avoid bitterness. To simplify everything, I leave the egg and butter at room temperature. Beat them up together with sugar (no need to separate the white from the yolk). Then add everything together. Turn on high speed for 1-2 minute. the muffins are fluffy. No need to make things too complicate. I love lemon poppy seed muffin. UPDATE: Today, I made another batch but incorporated healthy ingredients for breakfast that are full of protein and fiber. Here are my substitution: 1) Replace the butter with coconut oil 2) Replace the white flour with 50% oat flour and 50% whole wheat flour 3) Add 1/2 cup cashew meal (or almond) and 1/2 cup flaxseed 4) Reduce the sugar to 1/2 cup instead of 2/3 5) Use 3 tablespoons lemon instead of 2 6) I use yogurt 7) I added 1 teapoon of lemon extract to have a strong lemon flavor (optional) The muffins are no longer junk food but good for me. They are delicious and nutritious.
Great - followed the baking soda and lemon juice mixed together tip, as well as upping lemon juice to 3 tbls.
I just made these, and they came out fluffy and delicious. The lemon flavor was a little more subtle than I'd hoped, so I'll definitely up the lemon juice next time.
If you have lemon extract on hand, add it. The texture and rise of the muffins were great, but flavour wise they were lacking that lemon pop. But I will use this recipe again, with the added necessities.
Wonderful muffins! I did the plain yogurt option and they were very moist. The only changes I made to the recipe were to substitute 1/2 tsp lemon extract for half of the vanilla extract and put in less sugar (about 1/2 cup). They were just the right amount of sweetness for us. They had nice lemon flavor but as a lemon lover, I want more..... so I will put more lemon zest in next time and use only lemon extract. I did let the eggs come to room temperature and my muffins rose nicely.
Great tasting muffin (I substituted 1/2 t. pure lemon extract for the lemon zest). My muffins also did not rise as much as I had hoped, however I had left over batter and I poured it into a small bread pan and it rose and looked just beautiful! I also used muffin liners, because I made these for my students as an end of the quarter treat- however you are better off just greasing the pan rather than using muffin liners.<br/><br/>I think that a stand mixer vs. a hand held mixer makes a difference in beating in the yolks and creating the peaks for the egg whites. I will try again- not as pretty as I like- but they are very flavorful! My baking power does expire this month so maybe this is another thing to look at (baking powder and baking soda freshness)