Jan
8
2008

I Broke The Lemon Tree

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I was at my sister’s house last week and my brother in law asked if I wanted to take some lemons from their tree in the back yard. I said, sure! So, I got a bag and started picking some lemons and all of the sudden an entire branch falls off with about 8 lemons attatched to it. I was cracking up, trying to hurry and pull all of the lemons off before they saw what I did to their tree. It was too late, Aaron saw it and made some cracks at me. Luckily they were cool about it! Thanks Kim and Aaron for the huge bag of lemons!

Since I have so many lemons, I decided to make some Lemon Poppy Seed Muffins this morning. This recipe was adapted from a website called Simply Recipes. They adapted it from Cooks Illustrated’s Blueberry Muffin master recipe. This is a great one!

I’m a bit obsessive about only using my giant Texas Size Muffin Tin Pan, this recipe made 6 enormous muffins. To make 12 use a regular muffin pan. The icing drizzle is so good, sweet and lemony.

Lemon Poppy Seed Muffins With A Sweet Lemon Drizzle

3 cups of all-purpose flour
1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds

10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest

Glaze
2 Tbsp fresh lemon juice
1 cup confectioner’s sugar (powdered sugar)

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

5 Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Makes 12 muffins. Best eaten fresh and warm.


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17 Responses | Comments RSS

  1. 1
    Catherine says:

    Jenny, anything that has “lemons”,
    “drizzle”, and “warm”…gets my vote…great recipe, I’m going to make them for my Dad, who is lamenting the loss of his lemon tree in his backyard…(did you have anything to do with that??? LOL)

  2. 2
    Jenny says:

    Catherine,
    Hope your dad enjoys the muffins! Don’t get me around lemon trees! I get crazy!

  3. 3
    Kevin says:

    The lemon muffins look so good. I really like the icing running down the sides. Lemon is such a great flavour!

  4. 4
    Jenny says:

    Thanks Kevin,
    I too love lemon, especially in desserts!

  5. 5
    Joe says:

    Oh my Jenny… this is quite familiar to me today! Hee hee!

    I did change a few things around in the recipe, but still quite delicious!

  6. 6
    Jenny says:

    Too funny Joe, these are really good! Apparently it’s a popular recipe.

  7. 7
    The Lyman Family says:

    hey jenny, you blogging right now???

  8. 8
    Cookie baker Lynn says:

    Delicious muffins! I should know better than to look at pictures like this before breakfast. Now I want one with my tea!

  9. 9
    Jenny says:

    Lynnae,
    I must have just missed you last night!

    Cookie Baker Lynn,
    These are great for breakfast. I had part of one this morning. I’m so bad, I find myself just eating the tops where the icing is!

  10. 10
    Emiline says:

    Those are BIG muffins. Which makes sense, because who can just eat one of the regular sized muffins?
    I’m jealous that I don’t have a lemon tree, or know somebody that has one.

  11. 11
    Karen Downing says:

    LOL! Too funny! The muffins look fabulous, love the look of the icing.

  12. 12
    Tracy says:

    Wow, would it be cool to have a lemon tree in your yard.

    Those muffins look wonderful! I’ll have to try that recipe.

  13. 13
    Jenny says:

    Thanks Karen!

    Tracy,
    I love that my sister has a lemon tree, I think I’ll take advantage of it more often! Hope you like the muffins, they are tasty.

  14. 14
    Proud Italian Cook says:

    Oh my!! I need some coffee with these right now!!

  15. 15
    Deborah says:

    I think I would be a very happy girl if I had a lemon tree. Too bad they don’t grow here in Utah…

  16. 16
    Jenny says:

    Proud Italian Cook,
    These are so yummy for breakfast!

    Deborah,
    Bummer, no lemon trees? Guess it’s just the grocery store for you!

  17. 17
    Elise says:

    So glad you liked the recipe! It’s one of my favorites. I use that Cooks Illustrated master recipe as a base for most of the muffins I cook. The results are consistently moist and fluffy.

    ~Elise
    Simply Recipes

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Jenny Flake

Welcome to Picky Palate! I'm Jenny and I love food if you haven't noticed :) I love sweets, treats and everything in between. The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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