Tag : lemon
Tag : lemon
other fruit-y muffins
What if I told you it’s taken me almost a year to work up this recipe?
They say the best axiom in baking is, “if it ain’t broke, don’t fix it,” but I’ve always been a “so I’ll break it and then learn to fix it” kind of person. You all know this. I can’t claim a recipe without trying every possible flavor substitution or adjustment.
I had wanted a lemon poppyseed muffin recipe for the blog last summer, as part of my “oh my god lemons in everything” kick (which became my I’m Stuck in a Restaurant Trying to Escape gig and thus my I Have Nothing Useful to Blog About rut.)
I printed off a few different recipes and started working. I bought lemons (big tracts…I mean bags…of lemons), lemon extract, and lemon oil, and stocked up on milk, lemon juice (for those times when the lemons just ain’t givin’ you enough), buttermilk, greek yogurt, other yogurts, and sour cream. My goal was to take my two favorite recipes and then try every flavor combination I could think of: zest + juice + buttermilk, oil + buttermilk, zest + buttermilk + no juice, extract + buttermilk, and more.
It’s been so long since I’ve done math I can’t even begin to fathom how many combinations I would have had to try. Needless to say, none of them quite worked out. Muffins were too dry, or too small, or not lemon-y enough, and I gave up.
I should add here that it also only took me one attempt at a recipe this time around to find something that worked, and it was far simpler than having to use extracts or oils or other mumbo-jumbo kitchen magic. I took a recipe from my favorite book (linked below) and swapped out the flavors for lemon, and added poppyseed.
Made it once. Loved it.
Made it again, with some small adjustments for muffin size, and wham, bam, thank you, ma’am.
After all this, I’ve discovered that the keys to good lemon poppyseed muffins are freshly and liberally zested and juiced lemons (supplemented with store-bought lemon juice if needed), and plenty of poppyseeds. More zest means more flavor without compromising texture.
Another, more philosophical, lesson to take away is that sometimes you need to examine every single angle to make something your own. Sometimes a simple tweak to suit your own style is enough. Sometimes it’s only a little bit broken and only needs a tiny fix.
glazed lemon poppyseed muffins
adapted from ginger lemon muffins, Mom’s Big Book of Baking
makes 1 dozen muffins
360 g all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
dash of salt
4 tsp poppy seeds
2 large eggs
160 g granulated sugar
grate zest of one large lemon or 2 baby lemons
40 g lemon juice
200 g milk or buttermilk
1/2 c (4 ounces) unsalted butter, melted and cooled
30 g whole milk
100 g powdered sugar
1 tsp lemon zest (from half a small lemon or about 1/4 of a large lemon)
make the muffins
Preheat the oven to 350 F/ C, and line a muffin pan with paper liners.
In a small bowl, whisk together flour, salt, baking powder, baking soda, and poppyseeds.
In a large bowl, quickly beat eggs, sugar, milk/buttermilk, lemon zest and juice, and butter.
Mix dry ingredients into the wet batter and scoop into the muffin pan so each cup is just about full.
Bake 20 – 25 minutes until the muffins are springy when pressed lightly in the middle.
Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Let them cool completely before glazing.
glaze the muffins
Whisk together milk, powdered sugar, and lemon zest until smooth and no lumps remain. For thinner glaze, add more milk, and for thicker glaze, add more sugar. The consistency should be like maple syrup: pourable and drizzle-able but not soup-y or too thick like frosting.
Using a spoon, drizzle the glaze over the muffins and let it set up/dry out before eating.
previous monthly muffins
Many people claim that North Carolina summers last until October, but the mornings and evenings are already feeling less like that place where my upper arm meets my ribcage and more like autumn. And the sun is sleeping much longer. Gone are the days of bright, sunny six o’clock in the morning, and here has come the season of seven o’clock sunsets.
Soon I’ll be able to step outside without my glasses fogging up. Huzzay.
We don’t normally think of blueberries as autumn fruits, but it is yet early autumn/late summer, and as long as the farmers are selling them, I’m sure as hell buying them. I’ve had blueberries in my freezer all season and am only just beginning to finish them up (I just really like blueberries muffins and pancakes, okay?)
Blueberry muffins, with lemon zest and/or buttermilk, are a classic, but I was curious to see if I could make them gluten-free. It took a lot of flour combinations and binder substitutions (I don’t buy xanthan gum; I’ve heard some people say they don’t like it when doing gluten-free baking), but now at the end of the hot and stormy season, I have found a few combinations that work for me, and I’m hoping they’ll work for you, too.
There’s no xanthan gum or anything super crazy in these muffins (though the agar-agar batch did turn out pretty well), and the flours are pretty common: white rice is always my base for gluten-free pastries, plus brown rice, chickpea, or soy flour (choose one or any combination thereof), or if you’re feeling particularly adventurous, buckwheat, and bound together with any starch (corn, tapioca, potato), baking soda, and baking powder. The first few batches tasted metallic, and most of the middle batches were gummy or crumbly, but the last few held together like their glutinous brethren and actually tasted like they were meant to taste.
These muffins will be more tender than glutinous muffins, naturally, and they pack an intense lemon flavor. I use about 2 cups or 200 grams of blueberries for a dozen muffins, but by all means, add more.
Muffins aren’t meant to last more than a day, and certainly no more than 48 hours. If you want to keep them overnight, wait until they’ve cooled off and wrap each muffin individually in plastic wrap. They can be left out at room temperature once they’re wrapped up. I usually microwave the muffins the next day, to bring back a little vitality and make them soft again.
gluten-free blueberry buttermilk muffins
adapted from blueberry buttermilk muffins, from Mom’s Big Book of Baking
makes 1 dozen
100 g white rice flour
100 g other gluten-free flour (bean flours recommended, but you can also use brown rice or buckwheat)
100 g starch (corn, tapioca, potato, etc.)
2 tsp baking soda
1 tsp baking powder
dash of salt
2 large eggs (2-ounce/52-gram eggs), at room temperature
150 g granulated sugar
200 g buttermilk, at room temperature
1 Tbsp lemon zest
1/2 c unsalted butter, melted and cooled
2 c fresh or frozen blueberries (~200 g)
Preheat the oven to 350 F/175 C, and line a muffin pan with paper liners.
In a small bowl, combine flours, starch, baking powder, baking soda, and salt.
In a larger bowl, whisk together eggs, sugar, buttermilk, and lemon zest. Whisk in melted and cooled butter until combined.
Fold the dry ingredients into the wet, then stir in the blueberries. It doesn’t have to be perfectly mixed, as ingredients will continue to combine when they bake, and you want to work as quickly as possible.
Divide the batter out among the muffin cups (I use a large cookie scoop), and bake for 20 – 30 minutes, until muffins are springy to the touch. If they seem to be browning quickly, turn the oven down to 325 F/160 C.
Leggo my PSL, yo,
High on sugar cookies from my last baking endeavor, and surrounded by spring, spring everywhere, I wanted to make more sugar cookies, but I wanted to do something exciting…and fresh.
I love lemons almost as much as I love cheese or orange juice. Lemonade brings back childhood memories of cul-de-sac parties and dangerous neighborhood fireworks displays on July 4th. It also brings back memories of a failed lemon meringue pie that tasted like feet.
Lemons are an all-year-round fruit but lemon things are best in the summer. I made these cookies for the first time a few years ago, my last year in college, during my last semester. I only made them once but they were unbelievable the first time. The original recipe called for lemon frosting, an orgasmic addition to an already orgasmic cookie, but I wanted to make them my own this time…and I just didn’t have the energy to make any frosting. I played with the recipe a few times (approximately five times), and once I had settled on something…a few more times (approximately a hundred more times.) I don’t remember them being this addictive three years ago.
Unlike the previous recipe (basic sugar cookies), these are simple and forgiving. The dough doesn’t have a lot of flour and it’s very light. You don’t have to fight to make it cooperate, and because you roll and bake (rather than rolling, cutting, and baking), you can use up all the dough immediately (or save some for a midnight snack.) But be careful you don’t go crazy with the lemon. They are pretty intense cookies, and I love all the lemon, but one batch collapsed before I added the flour because I was little…overzealous…with the lemon juice.
And if you intend to share them with friends, make two batches: one for you, one for everyone else to deal with. Or hide the first batch from yourself, because they’re seriously addictive like the cheese and olives at my grandma’s house. Make sure, though, that you can find them again when it’s time to share.
There’s something special about lemon, I discovered while making these cookies. It tingles all over your mouth but especially along the sides and the back, making you salivate. It’s addictive. I tried making these without the sugar coating and, while they’re still amazing and addictive, the extra sugar on top makes the difference. It’s a clean, refreshing contrast to the texture of the cookie, and adds a sweet balance to the tart lemon. It’s like salt on the rim of a margarita glass, a precursor to something sensational.
lemon sugar cookies
makes 30 ~ 36 cookies
226 g unsalted butter, softened
240 g granulated sugar, plus a few tablespoons for coating
1 tsp vanilla extract
2 eggs, at room temperature
2 T lemon zest (zest of 1 lemon)
480 g all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
milk and lemon juice, if needed
If using a conventional oven, preheat to 350 F/175 C. Line a cookie sheet with parchment paper.
In a large bowl, beat the butter and sugar until pale and fluffy, about 1-3 minutes. Beat in the vanilla extract.
Add the eggs one at a time, and beat until consistent and fully mixed in, 2-3 minutes.
Add the lemon zest a little at a time (~4 additions) and beat.
In a separate smaller bowl, combine salt, flour and baking powder.
Beat the flour mixture into the batter slowly, at least 8 additions and combining fully each time. The dough should be light and fluffy, almost like frosting, but not stick to your hands too much. If it’s too stiff or dry, add a little bit of milk or lemon juice until it’s a good consistency.
Fill a small, shallow bowl with the extra granulated sugar, and another with some flour (a few tablespoons.) Using a spoon or small cookie scoop, scoop the dough and roll between your hands so it forms a ball. Flour your hands if you need to. Then, roll the dough balls in the sugar. Place on the baking sheet a few centimeters apart, and bake for 10 minutes, until they’re dry on top. Don’t let them brown too much except on the bottom, or they’ll burn. They’re best taken out a little early, and they’ll firm up as they cool.
If using a toaster oven, toast at 740 W for the same length of time.
Let cool in the pan for a few minutes, then transfer to a wire rack and finish cooling, and prepare yourself for Heaven.
Lemon Love Y’all