|This Muffin + Me = Love|
In the summer anything lemon sounds good too me. I use basil in so many savory dishes and pair it with lemon often. But how about in a baked good? I've seen allot of recipes floating around this summer for Lemon Basil Shortbread, Lemon Basil Sorbet, but not many for muffins! And I do love a muffin!
My gut feeling is that I will get to eat ALL of these muffins on my own. I'm 37-38 weeks pregnant I'm entitled right? Chances are my husband might eat one (he isn't a huge muffin man) and my kids will want one... but once they see green specs they'll wine that I remove ALL the green stuff in which I will refuse to do... saving 4-6 muffins all to myself. Good plan huh?
So today I'm baking solely for myself!
Lemon Basil Muffins w/ Lemon Yogurt Glaze
Adapted from Joy The Baker's Lemon Poppy Seed Muffins
2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup plain non fat yogurt
2 large eggs
1 tsp vanilla extract
1 stick browned butter (careful not to burn) and cooled
2 tbs diced up fresh basil leaves
1tbs sugar to sprinkle on the top before baking
Preheat oven to 400.
Line a 6 jumbo muffin tins or 12 regular sized ones.
In a large bowl, whisk the sugar with the lemon zest until the sugar is lightly colored.
Whisk in the flour, baking powder, baking soda and salt. Set aside.
In a separate bowl whisk together the eggs, yogurt, vanilla, browned butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together.
When it is almost mixed, add the basil.
Divide batter between muffin cups.
Sprinkle each with the tbs of sugar.
Bake for 15 to 22 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
Let them cool completely before glazing. I ate 2... hot without glaze I found that as they cooled the lemon and basil flavors were more pronounced. So I highly recommend not being impatient like me and let them cool first!
Lemon Yogurt Glaze
4 tbs plain yogurt
zest of 1 lemon
2-3 tbs of powdered sugar
Whisk yogurt, sugar and zest together.
Drizzle over muffins right before serving.
Lemon Peel Garnish Directions:
Take a citrus peeler and run around the center of a lemon with a thick peel. Take the ribbon and curl it around your finger... remove and you have perfect lemon peel ribbons to garnish your lemon dishes with!
REVIEW: So I always write my recipes in draft form with an intro... then I make the goodies tweaking things as I go. I have to say Joy The Baker... this is the best lemon muffin ever! I'm in LOVE. I only made a couple small changes... 1 by adding yogurt instead of buttermilk and 2nd... substituting basil for the poppy seeds. I really really really LOVE LOVE LOVE LOVE this muffin.
And yes my plan to keep most of the muffins to myself worked for the most part... my husband took a piece of mine... said it was good but he doesn't like basil. (If I hadn't told him basil was in them... I doubt he would have said a thing!) And my oldest son Owen sure enough sat there picking green out, but Chase enjoyed them as much as I did. We shared the batch together.