Fresh from the Kitchen: Recipes & Food Inspiration
- Whisk together all-purpose flour, baking powder, baking soda, poppy seeds, and lemon zest in a medium bowl.
- In another bowl whisk Greek yogurt with lemon juice (about 1/3 cup) to combine.
- Add almond extract to the eggs to flavor the batter before combining with dry and wet mixtures.
- Cream butter, sugar, and kosher salt until light, fluffy, and pale yellow; this traps air for a tender crumb.
- Beat about one minute on low using a hand mixer (recommended over stand mixers); stop, scrape bowl, and proceed when mixture is grainy.
The Creaming Method
Earlier, I mentioned the creaming method and why it’s so vital in achieving the tender, airy crumb we all love in muffins. That method begins with blending together the various components of the muffin batter.
Use a whisk to stir together the all-purpose flour, baking powder, baking soda, poppy seeds, and the zest from the two lemons ina a medium bowl. In a separate bowl, whisk together the Greek yogurt and juice of the two lemons (about 1/3 cup). Add the almond extract to the eggs in another bowl.
Now we can get to the actual creaming method: begin by beating butter, sugar, and kosher salt together until light, fluffy, and slightly pale yellow. Creaming the butter with the sugar changes both the texture and the structure of the sugar crystals, trapping air in the mixture.
Beat the butter, sugar, and salt together for about 1 minute on low speed using a hand mixer or a stand mixer. I really want you to use a hand mixer because stand mixers are more powerful and will likely overwork the batter. Once the mixture is grainy and blended, stop the mixer, then scrape down the bowl and beaters.
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