Lemon Poppy Seed Muffins

So, muffin tops are great and all, but sometimes I want the real thing, the whole thing.  Especially if it’s a classic like lemon poppy seed.

When I was growing up, my mom made peach poppy seed muffins with peach baby food.  I’ll most likely give that recipe a try some day and substitute pureed peaches for the baby food.  Anyway, my brother and I used to inhale those muffins.  They were dense, moist, and peachy.  An ultimate comfort food during all the awkward stages of my adolescence.

These guys have that same great tender crumb and moistness, but with a burst of citrus rather than the subtle flavor of peach.  I had a craving for lemon poppy seed something, and these really hit the spot…but didn’t stop me from finding recipes for lemon poppy seed pound cake, donuts and cookies.

Lemons and poppy seeds are a great combination.  Almost as great as bunnies and toy dog football jerseys.  Oh yes, it came.  Get ready.

Lemon Poppy Seed Muffins

Adapted from Baking From My Home to Yours

Makes 12 muffins

2/3 cup sugar

grated zest and juice of 1 lemon

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 stick unsalted butter, melted and cooled

2 tablespoons poppy seeds

Preheat the oven to 400 degrees F.  Butter or spray the 12 molds in a regular-size muffins pan.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong.  Whisk in the flour, baking powder, baking soda, and salt.  In a small bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.  Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend.  A few lumps are ok.  Stir in the poppy seeds.  Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until the tops are golden and a thin knife or toothpick inserted into the center of the muffins comes out clean.  Transfer the pan to a cooling rack and cool for 5-10 minutes before carefully removing each muffin from its mold.  Cool muffins completely on the rack.


One Comment on “Lemon Poppy Seed Muffins”

  1. […] know you’ve heard of lemon poppy seed muffins.  I’ve even posted about them.  But peach poppy seed?  Yes, friends, OH […]

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