Source : https://www.kingarthurbaking.com/recipes/lemon-poppy-seed-muffins-recipe

Notes : Je remplace le lemon juice powder par du zeste de citron et le jus d’un citron.

J’enlève 4 c. à table de lait et je double la recette.

Donne 12 muffins. (recette double donne 30 petits muffins)

Ingredients :

Muffins

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 1/3 cup (46g) yellow cornmeal
• 3 tablespoons (21g) King Arthur Lemon Juice Powder*
• 3 tablespoons (28g) poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup (227g) milk
• 2 large eggs
• 8 tablespoons (113g) unsalted butter, melted
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 to 1/2 teaspoon lemon oil, to taste

Glaze

• 1 cup (113g) glazing sugar or confectioners’ sugar
• 1 tablespoon King Arthur Lemon Juice Powder*
• 2 tablespoons (28g) milk

*Or substitute 1 tablespoon lemon juice for 4 teaspoons of the milk.

Preparation :

1. Preheat the oven to 400°F. Lightly grease (or line with muffin papers) the wells of a 12-cup muffin pan.
2. To make the muffins: Whisk together the flour, sugar, cornmeal, juice powder or zest, poppy seeds, baking powder, and salt. Set aside.
3. Whisk together the milk, eggs, butter, and extracts.
4. Add the wet ingredients to the dry, stirring until everything is evenly moistened.
5. Divide the batter among the prepared muffin cups, filling them almost full.
6. Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes transfer them from the pan to a rack.
7. To make the glaze: Stir all the ingredients together, adding more milk or sugar if necessary to make the glaze spreadable.
8. Spread the glaze atop each warm muffin. Allow to set before serving.