Vegetables Every Day

Vegetables Every Day
Carrot Tarator with Beets

Monday, April 26, 2021

Lemon Poppy Seed Muffins


Our breakfasts are pretty routine and simple, most days are yogurt, fruit and granola, or occasionally oatmeal.  Once in while we have waffles, although lately they seem to be a good dinner option.  And on Sunday's we usually have muffins, alternating though a few standards like banana, pumpkin, or cranberry.  A couple of weeks ago, I decided we needed something different.  Something a bit more decadent.  Since my lemon tree is back to bearing some great (and huge) fruit after a lean year, I thought Lemon Poppy Seed.  

Freakishly Large Lemons

And not the nasty lemon poppy seed muffins that are sticky, overly sweet and pre-wrapped at free hotel breakfasts (if we can remember back to those days), but bright and balanced.  And enough poppy seeds to make passing a drug test a concern.  So I googled recipes .. many were clearly lacking enough lemon and/or poppy seeds, or were more like a cake, needing to cream butter and sugar.   Then I stumbled on one from Sally's Baking Addiction that seemed close.. but it was Orange Lemon (and will someday try it when I have oranges around too).  So I made a few modifications in part to make if more like how I make all my muffins (I do this before coffee, so it needs to be something I can practically do in my sleep).  And it came out good.. very good. 

Wet Ingredients

Yes, the lemons are big


Dry Ingredients

Add dry to the wet

And Muffins!


Lemon Poppy Seed Muffins

 

2 cups all-purpose flour (can use about 30% whole wheat if you like)

1/3 cup oat bran

3 Tablespoons poppy seeds

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

2/3 cup granulated sugar

½ cup unsalted butter, melted and cooled

¼ cup fresh lemon juice

2 teaspoons lemon zest

3/4 cup buttermilk (or milk/yogurt combo)

1 teaspoon vanilla extract

Almond slivers, for sprinkling

Coarse sugar, for sprinkling 

Preheat oven to 400°F or 380°F convection bake. Spray a 12-count muffin pan with nonstick spray. Melt the butter in a small bowl (about 1 minute in the microwave) so it has time to cool. 

 

In a medium bowl, whisk the flour, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.

 

In a large bowl, whisk the egg and granulated sugar, then whisk in melted butter, then lemon juice, lemon zest, milk, and vanilla. Pour the dry ingredients into the wet ingredients and mix together until no pockets of flour remain. 

 

Spoon the batter into the muffin pan, filling each about 3/4 of the way full. Sprinkle with coarse sugar and a few almond slivers. Bake for about 22 minutes, muffins should be browned and springy to the touch when done.   




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