These muffins and I go wayyyyy back. Like, back before I knew how to operate an oven and my “baking experience” was licking the brownie batter covered spoon. This is a recipe passed down to me by my darling mother.
I know you’ve heard of lemon poppy seed muffins. I’ve even posted about them. But peach poppy seed? Yes, friends, OH YES.
I’m not sure where the idea for these muffins originated (I guess I should ask my mom) but I am sure about how much my brother and I loved them. I recall eating them straight from the freezer once or twice because I was worried that the monstrous black hole that was my growing teenage brother would eat them all before I had managed a single taste.
They taste better thawed out for the record, though they do freeze beautifully. I love the tops of these muffins. Such a deep golden brown, and crispy on the edges. It pairs so wonderfully with the moist, tender interior that contains subtle undertones of peachy goodness.
My mom’s original recipe calls for peach baby food. I decided to use pureed peaches instead, and they tasted exactly the same. If you’re looking for a way to use up a summer peach or two, might I proffer these muffins as a solution?
Peach Poppy Seed Muffins
Adapted from my mom’s recipe
Makes 12 muffins
½ cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
½ tsp vanilla extract
1 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
3 Tbsp poppy seeds
¾ cup (6 oz) pureed peaches
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.
In a large bowl, cream the butter and sugar. Add in the eggs, one at a time, stirring after each addition. Finally stir in the vanilla.
Add the flour, baking soda and salt to the mixture and stir to combine. Fold in the poppy seeds and peach puree. Scoop the batter into the prepared muffin cups, filling until about 2/3 full. Bake for 20-25 mins, or until the tops are golden brown and a toothpick inserted into the middle comes out clean. Transfer the pan to a wire rack to cool completely. Enjoy!
This could possibly be our last full week in our apartment. While this thought is incredibly exciting, it’s also a tiny bit unnerving. It will be our first move with actual furniture, (moving in and out of dorms really don’t count) since when we moved into the apartment we didn’t have a bed or couch.
Now we do. We’ve also just got a lot more stuff, not to mention our precious livestock. Starting today, I have to get moving (hah!) on our packing, though I can’t say I’m looking forward to it.
Needless to say, I’ll be packing all the kitchen equipment last, and it will most likely be the first thing I unpack at the new house.
I can just picture it now, I run straight into the kitchen to hang my beloved pans on the pot rack and arrange my various small appliances in the cupboard space while my clothes sit wrinkling in their suitcases and Izzy cowers in her pet carrier.
Just kidding. I’d at least let Izzy out to explore her new domain.
But let’s return to the present where we have some fabulous donuts waiting for us. Lemon and poppy seeds are like the chocolate and peanut butter of the breakfast world to me. Not that I wouldn’t mind eating the later combo for breakfast.
Anyway, these donuts are a prefect manifestation of the “proper” breakfast combination, topped with a sweet, but tart, lemony glaze. Basically sunshine encapsulated in donut form that would look great on your breakfast table.
Lemon Poppy Seed Donuts
Adapted from The Novice Chef
Makes about 12-15 donuts
1/2 cup plus 1 Tbsp milk (whole or 2% is preferred)
2 Tbsp sour cream
1 ½ cup all purpose flour
1 ½ tsp baking powder
½ tsp salt
3 Tbsp unsalted butter, softened
½ cup sugar
1 large egg
zest of 1 lemon
1 Tbsp poppy seeds
For the icing:
juice of 1 lemon (about 2 Tbsp)
1 ½ cups powdered sugar
Preheat oven to 350 degrees and grease donut pan(s).
In a small bowl, whisk together milk and sour cream; set aside. In another small bowl, whisk together flour, baking powder, and salt; set aside.
In large bowl, or stand mixer, cream together butter and sugar. Add egg and lemon zest. Beat for 30 seconds, scrapping down the bowl as needed.
Add in the flour mixture, alternating with the milk mixture, stirring only until just combined after each addition. Do not over mix. Fold in the poppy seeds.
Fill each donut indention 2/3 full. Bake for 10 minutes, or until the donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and cool completely.
For the icing:
In a small bowl, whisk together the lemon juice and powdered sugar until smooth. Dip the top of each donut into the glaze and transfer to a wire rack to dry. Lay a cutting board or wax paper underneath to catch drips. Let set for 10 minutes and serve!
50% chance of rain today, some of it could be heavy. Fabulous…gym graduation here I come. I decided to get up extra early and get a post in before I leave to sit in rush hour traffic for over an hour.
And then find a halfway decent place to park on the hilliest college campus on Earth. Better wear my comfiest rain shoes.
Diego’s mom has a pillow, or maybe it’s a plate…either way, it says “When things are going from bad to worse, keep a cookie in your purse.” That just resonates with me on so many levels. I always bring snacks with me when I go out, though pancakes are a little tricky to transport.
So those are mostly for home snacking, which you all know I do quite often, and thus require a wide variety of pancake options.
I had never thought to combine poppy seeds and almonds, but this is one great fusion. I really like poppy seeds, even if they get stuck in my teeth, and then I start chewing on one later and it tastes weird. They lend a certain earthiness that is hard to find elsewhere. Wouldn’t a nice stack of these babies be tasty this coming weekend? I’ll let you decide, but I vote yes.
Almond Poppy Seed Pancakes
Adapted from Cooking Classy
Makes 15 about pancakes
1 cup all-purpose flour
½ cup almond flour
2 Tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 ¼ cups milk
1/4 cup granulated sugar
1 large egg
1 Tbsp vegetable oil
1 Tbsp applesauce
1 tsp almond extract
1/2 tsp vanilla extract
In a large mixing bowl, whisk together flour, almond flour, poppy seeds, baking powder, baking soda and salt. In a small mixing bowl, whisk together milk, sugar, egg, vegetable oil, applesauce, almond extract and vanilla extract until evenly combined. Pour buttermilk mixture into dry mixture and stir just until combined. The batter should be slightly lumpy (just be careful not to over-mix so you’ll have fluffy pancakes). Grease a large skillet or griddle and set it over medium low heat. Pour about 1/4 cup mixture at a time onto the skillet. Flip the pancake when golden on bottom and bubbles start to form on the surface. Cook opposite side until golden. Transfer pancakes to a large plate and serve with your favorite toppings.
So it’s St. Patrick’s Day, and I’m posting yellow waffles. That’s close enough to green right?
I’m not really the type to decorate/make holiday specific treats, except for maybe Thanksgiving and Christmas, but that’s because of how integral food is to celebrating those holidays.
Yes, I know about corned beef and cabbage, and adding Guinness or Stout to practically any baked good, but none of those appeal to me. For the record, I am 0% Irish, so I’m ok with not being into St. Patrick’s Day food.
It’s Saturday though, so that means a more elaborate breakfast is on the menu. Since it’s finally spring-ish, the lemony freshness of these waffles is sure to revitalize you if, like where I am, it’s been dark, cloudy and drizzly the last few days.
Of course you can still make them if the sun’s been shining, you lucky person you. I shouldn’t complain though. I finally got a pair of real rain boots about a month ago and I’ve been waiting to use them.
Whatever the weather on your St. Patrick’s Day, I hope you have a lovely time, whether you do anything festive, or not. You could always add a swirl of green food coloring to these waffles, I bet that would look just dandy.
Lemon Poppy Seed Waffles
Adapted from The Nesting Project
Makes about 10 square waffles
1 1/2 cups all purpose flour
6 Tbsp sugar
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
1 Tbsp lemon zest
Whisk first 6 ingredients (flour-salt) in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand for 15 minutes. Meanwhile, preheat waffle iron according to instructions. Spoon batter into waffle iron and cook until done to your liking. Top with your favorite toppings. I love mine with blueberry jam.
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.