In the event of some sort of big fat natural disaster in California, I may be up a creek without a paddle. ย Sure, I’ve got the canned tuna, the emergency gallons of water and a few flashlights with dying batteries. ย I’ve got the walking shoes, a space blanket and pepper spray… you need those things, right? ย It’s just that I’m not sure the internets or my cellphone are going to do me much good in the event of a meltdown. ย Won’t all the cell towers be jammed? ย How am I going to reach out to my family? ย I don’t think Twitter will quite do the trick. ย Clearly my only option is to jog to them… in a space blanket. ย That seems to make the most sense.
My parents? ย I think they’re just ahead of me in the emergency game. ย They’ve got cell phones from 1993 and a telephone land line. ย At least the land line will come in handy.
My grandfather!? ย He’ll fare better than all of us in an emergency. ย He’s got Ham Radio. ย Ham Radio is a sort of amateur radio system that allows people to talk to one another all over the world. ย Don’t be fooled by the name. ย Ham Radio is actually pretty badass. ย Sort of like… trucker radio meets old school technology meets grandfather hobby. ย In emergencies, Ham Radio is booming. ย You better believe that in an emergency, my grandfather will be all over that radio. ย Who he’ll be talking to? ย I’m not exactly sure. ย He’ll probably be saving the world. ย I’ll be jogging my way to safety. ย My parents will still be screening their phone calls with their answering machine. ย Who is the hero? ย Grandpa.
I tell you all of this because Lemon Poppy Seed Muffins (specifically the giant ((seriously giant)) kind from Costco) are my grandfather’s favorite. ย He no doubt has a 48 pack of those giant muffins in his emergency kit. ย You think I’m kidding. ย I’m not.
Note: ย my descriptions of Ham Radio here may hinge on trite and are most certainly superficial and inadequate.
How many of these muffins did I eat Sunday morning? ย What? ย You weren’t counting. ย Good. ย I did count and it wasn’t pretty… I ate five of these muffins with extra glaze. ย I had to. ย I did.
These are simple muffins. ย You know these muffins. ย They’re no big surprise to you. ย Lemon. ย Buttermilk. ย A little crunch from poppy seeds. Sugary lemon glaze. ย It’s a beautiful thing. ย If you’d like to freeze these beauties to enjoy all week, do so without the glaze. ย Success.
Lemon Poppy Seed Muffins
adapted from Baking
2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted until browned and cooled
2 Tablespoons poppy seeds
2 Tablespoons granulated sugar (for topping the batter before baking)
For the Glaze
1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice
Place a rack in the center of the oven and preheat oven to 400 degrees F. ย Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. ย Whisk in the flour, baking powder, baking soda and salt. ย In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together. ย When almost thoroughly mixed, add the poppy seeds. ย Divide batter between muffin cups. ย Sprinkle each would be muffing with granulated sugar.
Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing. ย If you’re freezing the cupcakes for future eating, skip the glaze. ย It doesn’t freeze well.
139 Responses
These lemon poppyseed muffins look amazing! I love the bright, fresh flavor of lemon, and the addition of poppyseeds is a perfect touch. I can’t wait to try this recipe for my weekend brunch! Thanks for sharing!
It was so delicious. Thanks for the recipe.
I just made these and they’re bomb, thanks for the recipe!
These muffins were so delicious! I used buttermilk instead of sour cream. However, mine did not brown on the top like the ones in the photos. They were fully baked at 18 minutes, so I didn’t want to leave them in the oven longer than that. Any idea why this happened?
Maybe they needed to be higher up in the oven, try the 1/3 mark to the top, that’s the perfect spot.
I will try that next time! Thank you!