Lemon and Poppyseed Mascarpone Muffins by Mangia
Lemon and Poppyseed Mascarpone Muffins
This muffin is a favorite of many of our customers, our literary agent, Carla Glasser, among them. The poppyseeds lend an Old-World charm. There is nothing Old World about mascarpone, Italy's cream cheese, though. It's stylish and delicious, and something we like to bake with because, like the buttermilk we use in all our scones, mascarpone contributes texture and tang.
A note about poppyseeds: Like nuts, they can turn rancid if stored for too long at room temperature, or if kept at too high a temperature. To ensure fresh- ness, keep the jar in the freezer.
Ingredients
- ¼ cup milk
- 2 tablespoons poppyseeds
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large lemon
- ¾ pound mascarpone cheese
- 1 ¼ cups sugar
- 5 large eggs
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour muffin cups.
- In a small saucepan, heat the milk until warm. Remove the pan from the heat, add the poppyseeds, and let soak 10 minutes.
- Into a large bowl, sift together the flour, baking powder, and salt.
- Zest the lemon and set the zest aside. Squeeze the lemon to extract ⅓ cup juice.
- In the bowl of a standing electric mixer, cream the mascarpone and 1 cup
- of the sugar on medium speed until light and fluffy. Add the eggs in three batches, scraping down the bowl after each addition. Stir in the vanilla.
- Reduce the mixer speed to low. Add the dry ingredients in two parts, mixing just until no streaks of flour show. By hand, fold in the lemon zest and poppyseed and milk mixture.
- Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake 20 to 25 minutes, until the tops are golden and spring back when touched.
- While the muffins are baking, in a small saucepan, heat together the lemon juice and remaining ¼ cup sugar, stirring until the sugar dissolves.
- Remove the muffins from the oven and brush the tops lightly with the lemon glaze. Let the muffins cool briefly in the pan while the glaze sets. Serve either warm or at room temperature. Store, well wrapped in plastic, at room temperature or in the freezer
