Skip to content
Advertisements

From the Kitchen: Lemon Poppy Seed Muffins

February 17, 2012

Recently, my granny gave me a huge bag of lemons that she picked from her yard so I’ve been on a lemony baking binge for the last week which means many tart and sweet food posts coming your way very soon! First up…one of my favorite muffins ever, lemon poppy seed. The first time I tasted this tart, crunchy, breakfast sweet, I was in the first grade. My class was reading a story that somehow involved lemon poppy seed muffins but I can’t really recall the book nor in what capacity the muffins played a role. All I do remember is that one of the mothers in the class decided to bake the sweet little cakes and bring them in as a treat for us kids and how amazed I was that she had brought the muffins from our storybook to life; it totally boggled my six year old mind. I truly thought there was something magical about this speckled, lemony sweet bread. Many (many!) moons later, I still hold a strong affinity towards lemon poppy seed muffins. Recipe after the jump. Enjoy!

Lemon Poppy Seed Muffins (adapted from Joy the Baker)

Makes about 12 regular or 16 “midi” muffins (I like to use these liners, they’re not as big as standard liners and not as small as mini’s, hence “midi”)

Ingredients

2/3 cup granulated sugar

zest and juice of 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk (room temp)

2 large eggs (room temp)

1 teaspoon vanilla extract

1 stick (8 Tablespoons) butter, melted and cooled to room temp

2 Tablespoons poppy seeds

2 Tablespoons turbinado sugar (for topping the batter before baking)

For the Glaze

1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Prepare a muffin tray with cupcake liners.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon.  Whisk in the flour, baking powder, baking soda and salt. Set aside.

In a medium-sized bowl whisk together the eggs, buttermilk, vanilla extract, melted butter and lemon juice.

Add the wet ingredients to the dry ingredients and fold together.  When almost thoroughly mixed, add the poppy seeds.  Divide batter between muffin cups.  Sprinkle each with turbinado sugar.

Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.

Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.

Note: The glaze does not freeze or refrigerate well so glaze just before serving.

Advertisements
6 Comments leave one →
  1. February 17, 2012 9:22 am

    These look beautiful! Stunning photography. :)

    • love and cupcakes permalink*
      February 17, 2012 10:30 am

      Thanks Lady :)

  2. February 18, 2012 9:29 am

    These look wonderful, especially with the lovely glaze in the close ups! I can’t wait to make them soon!

    • love and cupcakes permalink*
      February 19, 2012 12:40 am

      Mmmm! The glaze was the best part! I hope you like them :)

Trackbacks

  1. From the kitchen: {mini} Meyer Lemon Pound Cake « {love+cupcakes} Blog
  2. From the kitchen: {mini} Meyer Lemon Pound Cake « {love+cupcakes} Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: