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Dessert

Lemon Poppy Seed Muffins

These are lemon poppy seed muffins topped with a lemon glaze.

From the Wikibooks Cookbook · 14 ingredients
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Why it works: Sugar and poppy seed work together. They rank in the top 16% of all ingredient pairs, and 348 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

The recipe

12 muffins
Oven400°F (200°C)
Time16 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Grease a 12-cup muffin tin with cold butter.

  3. Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.

  4. In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.

Make and bake the muffins

  1. Fold the dry ingredients into the wet mixture in three steps.

  2. Divide the batter between the muffin cups.

  3. Bake for 16 minutes, or until golden brown.

  4. Check that muffins are springy to the touch and a toothpick comes out clean.

Glaze and serve

  1. While muffins are baking, prepare the glaze.

  2. Stir confectioners' sugar with the lemon juice until smooth.

  3. Drizzle muffins with glaze.

  4. Let cool on rack for 10 minutes.

  5. Remove muffins from the tin.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sugar + poppy seedtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together348 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Yogurt + poppy seedtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together72 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Milk + yogurttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,358 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Lemon + poppy seedtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together166 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Milk + lemontop 7% of all pairs
    Aroma overlapstrong
    Mentioned together19,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that holds the muffin crumb together as it bakes.
Egg
Binds the batter and helps set the crumb structure during baking.
Baking powder
Releases gas as it heats, lifting the batter so the muffins rise.
Lemon yogurt
Adds moisture and tang, keeping the crumb tender.
Vegetable oil
Adds fat that keeps the muffins moist and tender.
White granulated sugar
Sweetens the batter and helps the muffin tops brown.

The step that matters

Fold the dry ingredients into the wet mixture in three steps. Overmixing once the flour meets the liquid develops gluten, which makes muffins tough. Folding in portions and stopping when just combined keeps the crumb tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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