Lemon Poppy Seed Bread

Smaller is cuter! I am like a thousand times more likely to eat something if it is small and cute! There is just something about little bite size food that is so hard to resist. I mean giant cookies are awesome and I love a fancy layered cake, but baby cookies and little cupcakes are just so adorable!!  Plus, when they are small, you can eat more of them;)

So I wonder how many little muffins are in my belly today!?

Probably an embarrassingly large amount, but they’re so small. so it’s okay! I have been craving lemon poppy seed for such a long time. When I start craving something, I can’t stop thinking about it until I make it. Yes, I spend a disproportionate amount of my time thinking about food. Yesterday my dad asked me if I would call my food “thing” an addiction, and, if I am being totally honest, the answer is probably yes! I don’t even care anymore! I love creating, taking pictures of, and eating food! Sorry not sorry!!

Blog Pic #136

I have been waiting to use those muffin liners. I bought them more than a year ago, and I just now started to use them! I wish I had a cute matching plate to put them on, but I do not:( I also wish it wasn’t 8 pm and rainy when I had to take these pictures. They turned out so bad because there was no natural lighting. I have another muffin recipe coming with the same problem! YUCK! I am going to spread them out so there’s not two ugly pictures in a row!!

Blog Pic #135So let’s talk about how these muffins tasted! They were perfect in taste. They were the perfect fix to my craving. I think next time though I would put a sugar coating on the top before baking to add some crunch, or I would actually make the glaze the recipe calls for. I didn’t make it because I was running out of time and because I thought it might be difficult to glaze each and every little muffin. The original recipe is for a loaf pan, but I like cute things, so I made them into mini muffins. A big loaf probably would have been easier to glaze, but these little ones may have been a little bit of a pain.

As you can see, these muffins are not very yellow at all! I am guessing that the stores put a whole lot of yellow food coloring in their lemon poppy seed. I was maybe going to add some yellow food coloring to them, but I felt like that would be cheating or something. So white lemon poppy seed muffins it is!!

So here’s the recipe from cookingclassy.com

http://www.cookingclassy.com/2014/07/lemon-poppy-seed-bread/

Lemon Poppy Seed Bread

Ingredients

    • 1 2/3 cups all-purpose flour
    • 2 Tbsp poppy seeds
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 cup granulated sugar
    • 2 Tbsp lemon zest (from about 3 lemons)
    • 1/2 cup unsalted butter, at room temperature
    • 3 large eggs, at room temperature
    • 1/2 tsp vanilla extract
    • 1/4 cup + 2 Tbsp sour cream
    • 1/4 cup milk
    • 2 Tbsp fresh lemon juice
Lemon Glaze
  • 1/4 cup granulated sugar
  • 3 Tbsp fresh lemon juice

Directions

  • Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
  • In a mixing bowl whisk together flour, poppy seeds, baking powder and salt for 20 seconds, set aside. Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. Add butter to sugar mixture and whip on medium speed until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in eggs one at a time, adding in vanilla with last egg.
  • In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (you basically want room temp here, without having to leave this dairy out to reach room temp).
  • Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. Bake in preheated oven 45 – 55 minutes, tenting with foil at 40 minutes (don’t let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs). Remove from oven and allow to cool 5 minutes in loaf pan (and no longer than 8 minutes or it won’t be as porous and absorb the lemon glaze as well), then invert loaf onto a wire rack and brush top with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed). Let loaf cool on wire rackl (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
  • For the lemon glaze:
  • Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power (or over stove top on small saucepan, med-high heat) and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
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