Lemon Poppyseed is one of those classic combinations that just never goes wrong. It's been a while since I've made muffins, and I was remembering that lazy Saturday when I baked Orange Poppyseed Muffins, with fresh orange curd to spread over them. Jamie and I stayed in our pj's that whole Saturday, and enjoyed the muffins for breakfast with champagne glasses full of mimosas. We watched movies all day, and it was a perfect day at home.
Today has been the opposite of that day, since I received four cake orders my first weekend of announcing that I was going to start my own baking business, and last night and this morning my trusty Kitchen Aid mixer has been busy whipping up cake batters and buttercream. My feet hurt a little after standing at the counter for hours piping details on the cakes, but I'm so happy everything went smoothly, with no kitchen catastrophes, except for discovering I was out of cocoa powder, which Jamie was so wonderful to go pick up for me. Now, if someone would just come and clean up the mess that used to be our kitchen...
Since we both loved those muffins so much, I adapted it into a Lemon Poppyseed muffin, soft and tender, tart with fresh lemon juice and zest, and with a slight crunch from the poppy seeds.
These were some of the first muffins I ever learned how to bake, probably when I was 10 or 11, although I'm sure they were from a box mix back then, and I always loved their freckled appearance from all the speckles of poppy seeds.
After a summer full of busy Saturdays of weddings, errands, helping my parents pack and traveling, I'd love another of those perfect Saturdays at home, with a muffin or two, the couch, and my pj's...
Lemon Poppyseed Muffins
- zest and juice of 2 lemons
- 1/2 cup non-fat Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup oil
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 teaspoons poppy seeds
Preheat the oven to 350. Place 9 paper liners in a muffin pan.
In a large bowl, whisk together the lemon zest and juice, yogurt, sugar, oil, egg and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, salt, nutmeg and poppy seeds. Add the dry ingredients to the wet and stir just until moistened.
Spoon the batter into the paper cups, filling them 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean.
Serve warm with your favorite jam, lemon curd or honey.
Yields 9 muffins.
Recipe from Curly Girl Kitchen