Lemon poppy seed muffins are a favorite of mine. However, poppy seeds are almost impossible to get in Singapore. I think it has something to do with the drug trade – don’t want anyone growing poppies in their backyard…
That being said, I have very good friends who always bring home a pack of poppy seeds for me when they come home for a visit from Australia. As such, I was able to bake these yummy muffins. Here in the US poppy seeds are relatively easy to find and poppy seeds in baked goods are also quite popular. I love the added crunch poppy seeds give to baked goods. There isn’t much flavor in these little black dots, but their contribution on the texture front is pretty big. These muffins are a favorite of the hubs and his mom. The recipe is from the America’s Test Kitchen Family Baking book and is also the same recipe I use for my cranberry muffins. The muffins aren’t too sweet (so no need to reduce the sugar) and are lovely and tender.
Be careful not to overmix the batter as that will result in tough muffins.
*UPDATED July 2015 with alternate ingredients.
Lemon Poppy Seed Muffins
Makes about 18-20 muffins
(Adapted from America’s Test Kitchen Family Baking Book, p. 37-38)
- 3 cups all-purpose flour OR 2 cups flour and 1 cup almond meal
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups whole or low-fat plain yogurt OR buttermilk
- 2 large eggs
- 8 tablespoons (1 stick) butter, melted and cooled
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest (about the zest of 1 lemon)
- 1/4 teaspoon Fiori di Sicilia (optional)
- Adjust oven rack to middle position and preheat oven to 375ºF. Grease or line muffin tin.
- Whisk flour, sugar, baking powder, baking soda, poppy seeds and salt together in a bowl.
- In another bowl, whisk together yogurt, eggs, lemon zest, and Fiori di Sicilia (if using).
- Gently fold yogurt mixture into flour mixture with rubber spatula until just combined.
- Add melted butter and gently fold in.
- Fill each muffin cup till about 2/3 full.
- Bake muffins for 25-30 min, rotating pans halfway through baking.
- Bake until golden brown and when a toothpick inserted into center of muffin comes out clean. Let cool for 5 minutes before transferring onto wire rack for cooling. Eat warm.
- Freeze leftovers.