Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 2 tbsp poppy seeds
- 2 eggs
- 150 ml Québec maple syrup
- 120 ml plain yogurt
- 90 g melted butter
- Zest of 2 lemons
- 2 tbsp lemon juice
Method
- Heat the oven to 175 °C and prepare a 12-cup muffin tin.
- Combine flour, baking powder, salt, and poppy seeds; whisk eggs, maple syrup, yogurt, butter, lemon zest, and juice in another bowl.
- Stir the wet mixture into the dry mixture just until combined.
- Fill the cups and bake for 18–20 minutes, until lightly golden and springy.
Conversion and rationale
Original sweetener (classic version): 180 g granulated sugar
Conversion used: Replace 180 g sugar with 150 ml maple syrup; reduce the classic yogurt or milk by 45 ml and lower the oven by 15 °C, to 175 °C.
Why Quebec maple syrup: Maple softens the sharp lemon flavor with a gentle toasted sweetness, while poppy seeds preserve the traditional character. The syrup is a distinctly Québec alternative to refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →