Tammy Taylor is the office manager and sales assistant for Murfreesboro’s Honest Abe Log Homes sales model. She’s also a busy mother and in her “spare time,” she’s a songwriter. She’s shared her favorite muffin recipe with Honest Abe Living and even snapped a photo before she ate one. Here’s her recipe.
2/3 C Sugar
3/4 C Greek or Vanilla Whole Milk Yogurt
Grated Zest & Juice 1-2 Lemons
2 Large Eggs
2 C All Purpose Flour
1 tsp Pure Vanilla Extract
2 tsp Baking Powder
1/4 tsp Baking Soda
1-2 T Poppy Seeds
1/4 tsp Salt
1/2 C Unsalted or Sweet Cream Butter (Melted & Slightly Cooled)
Optional: ¼- ½ C Water & ½ tsp Lemon Extract
1 C Sifted Confectioners Sugar
1-3 T Lemon Juice (Squeezed or Bottled)
In a large bowl, rub sugar & lemon zest together (opt w/fingertips) until sugar is moist & lemon smell strong. Whisk in flour, baking powder, soda and salt. In a small bowl, whisk yogurt, vanilla, lemon juice, melted butter & eggs.
Pour liquid ingredients over dry & gently blend. Don’t over mix. Add in extra water or more juice as needed here. Fold in poppy seeds to your preference (1, 1 ½ or 2 T.) Spoon into lined or buttered/sprayed/floured muffin tins almost to the top. Ovens vary. Bake until golden brown.
I prefer baking at 400 degrees. Bake time for 10-12 mins is 400 degrees or 15-18 mins for 6 large muffins. Cool about 5-10 minutes before removing from tin.
Drizzle the icing over the muffins right before serving or after they’ve cooled longer. For a thinner icing, whisk in 2-3 T of juice to 1 C confectioners sugar. For a thicker icing, whisk in 1-1 ½ T of juice to 1 C of confectioners sugar.
If you bake like I do with heaping measurements, then this recipe will yield about 18 regular sized muffins. If you follow it as written, then you’ll get about 12. I also change things up depending on what I have on hand.
If you have smaller lemons, then you can substitute bottled lemon juice about a ¼ C. If you prefer a lighter muffin, then add water to your batch. If you want a denser or sweeter muffin, then add whole milk, vanilla flavored yogurt and sweet cream butter. Let eggs and yogurt warm at room temp for about 20 minutes if you want a higher rise to your muffins.
Whatever you do, I hope you just enjoy baking. – Tammy Taylor