So many muffins you buy, lemon poppy seed or any kind, are actually cupcakes, loaded with sugar. The reason I often prefer a muffin over a cupcake is that it is supposed to have a lot less sugar. And jumbo muffins? Uh uh, not in my house. If anything, I'll downsize to mini muffins just because they are so cute on the tea table!
I love poppy seeds. Not sure why. I couldn't describe their flavor to save my life. But I love the crunch. Every time I make something with them I think of the Seinfeld episode where Elaine's poppy seed bagel habit made her test positive for opium. Wonder if that could really happen?
If you're not a poppy seed fan, you might like my Blueberry Muffins. Either one is great for breakfast or elevenses. Excuse me while I put the kettle on!
Lemon Poppy Seed Muffins
(Makes 12 muffins)
1 3/4 dip-and-sweep cups (8.75 ounces) unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
6 tablespoons unsalted butter, melted and slightly cooled
3/4 cup milk
2 large eggs
Finely grated zest of 1 lemon
Juice of 1 lemon (3 to 4 tablespoons)
1 teaspoon vanilla extract
1 Preheat oven to 400 degrees. Grease a standard 12-muffin tin or line it with paper bake cups. (I prefer to bake muffins in a greased tin, but I just happened to have a dozen of these pretty yellow bake cups.) In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and poppy seeds.
2 In 2- or 4-cup glass measure, melt the butter in the microwave; cool slightly. Whisk in milk, eggs, oil, lemon zest and lemon juice. Add thoroughly mixed wet mixture to thoroughly mixed dry mixture. Mix as little as possible, just until dry ingredients are moistened.
3 Spoon the batter evenly into twelve muffin cups (I use a 1/4 cup measure to fill all the cups, then go back with a spoon to divide the remaining batter). Bake at 400 degrees for about 15 to 20 minutes or until lightly browned and a toothpick inserted in a center muffin comes out clean. Serve warm.
Optional: Make a simple glaze with 1 cup powdered sugar and 2 to 3 tablespoons lemon juice. Drizzle over slightly cooled, but still warm, muffins.