By Dine & Dish on September 30, 2004
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"These moist and delicious muffins are sure to be a hit at your next ladies brunch or tea!"
Serving Size: 1 (55 g)
Servings Per Recipe: 10
"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!"
"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 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"
"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)"
"These fell. I added 1/2 tsp lemon extract to help with flavor as I didn't have fresh lemons. Way to sweet. These tasted like cake and gave you a hairy tongue from the sugar like they were cake as well. I also cut the amount of poppy seeds by half as it would have been too much. No one here liked them tat much, but they did eat them they all said too sweet for a muffin, and texture was too cake like."
"Amazing! I actually only zest ed 1 lemon used only 1 tbls of lemon juice and added 1 tbls of King Arthurs Lemon Juice Powder then sprinkled tops before baking minimally with sugar and then after cooled I sprinkled Cooks Vanilla Sugar on the tops. These were HEAVENLY!"
"Excellent recipe, my muffins turned out spectacular! I followed the recipe as it says and they are the best muffins I have ever made."
"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."
"They where phenomenal."
"I made this recipe into 'gluten-free' but subsituting a gluten-free baking mix for the flour as I was making them for a friend. She commented that they were the best lemon poppy seed muffins she had ever tasted (homemade or by a bakery or restaurant) due to how flavourful and light they were. This recipe is definitely a keeper for me!"
"So good and light. Came out great!"
"Amazing! That's all I have to say. I made these for my cousins and they where gone in 3 minutes and there was only 3 of them! They are super moist and fluffy and they have a perfect amount of sweetness it's not overdone. I'm definitely making these muffins again."
"I added a T of water because the batter seemed a hair dry (maybe it wasn't, but it just seemed that way). Next time, I would instead add a T of lemon juice, just to make it a bit more lemony (I didn't use zest, since it is hard/expensive to find organic lemons in my area). Other than that, it was fantabulous. I used the cheapest, most "sticky" muffin tin imaginable, and they still slid out, no problem. They rose beautifully. The texture was light, it had the right ratio of poppy seeds, it wasn't too sweet, everything was wonderful. I really enjoyed making these as well, but then, I really enjoy baking. I will definitely be making them again. (but not before I have a drug test--hahaha)"
"This recipe turned out perfect, definitely a keeper. Very light and soft, just the right amount of everything and flavourful. I made my own buttermilk (Emeril L. Recipe). Try it, you won't be disappointed."
"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."
"These have good real lemony flavour and they are nice and moist. I really wanted to love these but they just didnt quite meet my expectations. They didnt rise like I expected and I would have preferred a more yellow muffin."
"Fantastic. I made these in a pinch when I didn't have a box of lemon poppy seed muffin mix around. I used muffin tin liners & regular milk since I didn't have yogurt or butter milk on hand. I was not able to get my whites to soft peaks & I was running out of time to try, so they went into the mix rather foamy & that was all. They came out perfectly domed. I softened the butter a bit in the micro, but didn't melt. I separated the eggs early on, so they did warm a bit before they went into the mixture. I agree that there was very little mixing that happened toward the end of recipe prep & it was by hand. I don't bake cakes or muffins from scratch, but this was easy, if not a little time consuming. Will do again... everyone loved."
"My Father-in-law loves lemon poppyseed muffins and I only bake from scratch so I looked around and discovered this recipe. It was perfect. It's more time consuming than most muffin recipes but the resulting muffins are worth it."