US: Who doesn’t love muffins? Here is an easy way to prepare poppy seed muffins which is rich, full of flavour, fluffy, tender interior and golden crust.
Anise and poppy seed muffins
Servings: 12
Start to finish: 1 hour
3/4 cup (4 ounces) Sucanat
8 tablespoons unsalted butter, cut into 8 pieces
1 1/2 cups plain whole-milk yogurt
2 large eggs
1 tablespoon vanilla extract
1 tablespoon grated lemon zest
2 3/4 cups (11 ounces) cake flour
3 tablespoons poppy seeds
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground anise seeds
3/4 teaspoon salt
Step 1
Adjust oven rack to upper-middle position and heat oven to 425 F. Grease 12-cup muffin tin. Working in 3 batches, grind Sucanat in spice grinder until fine and powdery, about 1 minute.
Step 2
Melt 6 tablespoons butter in 10-inch skillet over medium-high heat until it begins to turn golden for about 2 minutes. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large bowl and stir in remaining 2 tablespoons butter until melted; let cool slightly.
Step 3
Whisk yogurt, eggs, vanilla, and lemon zest into browned butter until smooth. In large bowl, whisk ground Sucanat, flour, poppy seeds, baking powder, baking soda, anise, and salt together. Using rubber spatula, stir in yogurt mixture until combined.
Step 4
Divide batter evenly among prepared muffin cups. Bake until golden brown and toothpick inserted in centre of muffin comes out clean, 15 to 20 minutes, rotating muffin tin halfway through baking.
Step 5
Let muffins cool in tin for 10 minutes, then transfer to wire rack and let cool for 20 minutes before serving.
