Hello and welcome to In the Kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make lemon
poppy seed muffins.
Oh, yeah, I love muffins.
I love having him for breakfast or a snack throughout the day.
And lemon poppy seed muffins are one of my favorites.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
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my new videos.
Let's get baking Downbelow in the description box.
You'll find a list of the ingredients and there amounts
to begin by preheat the oven to four hundred degrees Fahrenheit
or 205 Celsius.
Now let's start with the dry ingredients.
I have two and one half cups of all purpose flour here,
and I'm going to add two teaspoons of baking powder,
one half teaspoon of baking soda and one half
teaspoon of salt.
I also have two tablespoons of poppy seeds and I just found
these in the spice aisle of my supermarket.
Most likely that's where you'll find them.
And let's just put those in there as well.
And you can.
Use more or less of the poppy seeds,
that particular ingredient.
Does it have to be exact?
And then I'll just come in here with a whisk
and whisk this up.
All right, I'm going to set this aside.
And now I have one stick or one half cup of butter, and I'm
just going to melt this.
You could do this in the microwave or on the stove,
top 30, 35 seconds, something like that,
just until completely melted.
You don't want to be super hot.
And it's OK if there's a little bits that aren't totally melted
because those were will melt that fine like this.
You can just whisk that around a little bit and that will
wind up melting.
And now add one cup of sugar, white granulated sugar,
and we'll give this a whisk.
Notice I'm not using a hand mixer.
You can use a hand mixer if you like, and now add
one teaspoon of vanilla extract zest from one lemon.
This is optional, but really helps add lemon flavor.
So let's put that in there.
And a tip for you.
If you've never suggested lemons, make sure to
zest the lemon before you squeeze it.
And then this is about two tablespoons.
You can do one or two tablespoons up to you.
Doesn't have to be exact.
And now I have two large eggs and one with these in.
And this is one half cup of milk, I'm using whole milk,
you can use two percent, one percent almond milk,
soy milk if you like.
Right, and now I have a Greek yogurt.
This is whole milk, Greek yogurt,
five percent milk, fat, and this is about a cup.
And so let's add this in there as well.
I just always buy this one container, it's a seven
ounce or 200 gram container.
I don't like measure it into a measuring cup or anything.
So if you buy a bigger container than that, then you
would want to measure it in your measuring cup and measure
out one cup.
All right.
And we will with this together.
Pretty easy so far, and now
I'm going to start adding in the dry mixture a little bit at
a time, oh, about a half a cup at a time until it gets too
thick and it will switch over to a sturdy wooden spoon or
sturdy spatula to mix it the rest of the way.
Little more.
All right, and so at this point, I'm going to remove
the whisk
and come in here with a spatula and we're just going to stir
and fold this together.
But they're all in there and this is going to be a
fairly thick batter.
Just Intel, Inc.
, and there's no dry ingredients, and that will
help ensure that we don't over mix it, because if you over
mix it, it might cause the texture to be a little bit
more tough, but more dense and not as and not as nice.
So there we go.
That is the lemon poppy seed muffin batter.
All right.
I have a muffin pan here or cupcake pan lined
with paper cups.
Or you can also just spray the pan if you want.
I always like using the paper cups and I'm just going to use
a ice cream scoop just because it makes it like the same
amount each time.
But you can use spoons also if you like, and we'll take them
and we'll just go in there like that.
And this is so quick to use the ice cream scoop and you're
going to fill it up most of the way, depending on how large
you want your muffins, usually you can get,
oh, 14 to 16 muffins with this, depending on how
full you make them.
You can probably get them really full and just do 12
really large muffins, if you like.
And I'm going to put this in the oven.
And bake them for 12 to 15 minutes until they're nice and
lightly brown on top, and then when you poke it with
a toothpick, they come out clean on to that step.
And when they come out of the oven, they will look
something like this.
These took right around 15 to 16 minutes.
So it could take as few as 12 minutes and go up as many as 18
minutes until they are ready to go and notice a slightly golden
brown on top.
I'm going to let these sit here in the pan for about ten
minutes and then I am going to transfer them over to a wire
rack to cool completely.
And now once they have cooled, I'm going to just move these
out of the way a little bit and then I have a ball here and I'm
going to add in a couple of tablespoons of
fresh lemon juice.
And this was the other half of lemon that I had.
So each lemon, depending on the size, will have three to
four tablespoons of juice in it.
Again, it depends on the size, but each medium to large lemon
has about that much.
And then I'm going to make a little glaze.
This is totally optional.
You don't have to do a glaze if you don't want.
I'm going to put some powdered sugar in there.
I have about a cup of powdered sugar and I may not use it all
or I may want a little bit more.
Just depends.
We're going to just make this glaze.
And they I'm going to make it just a little bit thicker and
there's a couple of ways that you can do this, you could do a
zigzag of design on there, or you can just take the muffin
and just put the top right in it if you want the
whole thing glazed.
I've done it both ways.
It's totally up to you how you want them to look or maybe do a
variety of them that way.
For example, maybe this one or just come in here like this.
And let the access come off.
And then I'll just put that down to dry.
I want to add a little more powdered sugar.
I'm it up a little bit more.
All right.
And then with a thicker glaze again, you can just
drizzle it on where I have this piping bag and I have it over
this glass just to make it easier.
And we'll put that in our.
I could use a spatula to get it all out if you want.
Normally that's what I would do, but I'm a little lazy
and don't want to get up the spatula, so I'm just going
to do that
and then I can just take the up
and give it a twist.
And then I have a little paperback, and you don't
have to use a paperback, you can use a plastic sandwich
bag and then just do it like that and then just come
in here.
Do some plays like this, if you want to be like, oh,
drizzle design like that, so it really needs to be thicker.
So it kind of the design stays together
if it's too thin and it's just going to kind of dissipate.
Before I can dry and if you don't want the muffins to
be very sweet.
Then you can just leave this off.
Yeah, and then you just let them up and sit for about five
minutes so the glades can dry or you can eat it while the
glaze is wet as well.
Awesome.
Homemade lemon poppy seed muffins.
And now I want to take this one and I'm going to
bite into it and show you what it looks like on the inside.
Me.
And there you have it, that's what it looks
on the inside.
Pretty amazing.
And if you want to make these have more of a lemon flavor,
you can add even more lemon juice to the batter if you want
it a little bit less lemon flavor and add less
lemon juice.
You can also add more lemon zest if you want.
Totally up to you.
I might tell you where this has been.
Another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
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Take care.
Time for me to dive into this.
So.
Hmm.
Uh.