Thursday, May 17, 2012

Oh What a Beautiful Muffin...Lemon Poppyseed!!!

Here's a recipe for Lemon Poppyseed muffins.  I love the tangy citrus flavor and the crunch of the poppyseeds.  This is a dense muffin with a high rise.  It bakes quickly at 400 degrees, and the contrast of the bright yellow flesh with the toasty outside crust is just beautiful.

400 degrees F, 17 minutes

Stir together dry ingredients:
2 cups all-purpose flour
2 tablespoons poppyseeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Set aside.

In mixing bowl, beat:
1/2 cup softened butter
1 cup granulated sugar
Add, mixing slowly:
2 eggs, one at a time
1 cup sour cream
freshly-grated rind of one large lemon (just the yellow part, don't dig into the white)
1 teaspoon vanilla extract
1 teaspoon lemon extract

Add dry ingredients to wet, mixing until all dry particles are absorbed.  Do not overmix.

Spray muffin tins with cooking spray, or line with muffin papers.

Using ice cream scoop, fill muffin cups half-to-3/4 full (depending on how the batter evens out - I start with half full and then add more to each cup if I have it). 

Let filled muffin tins sit out for about 15 minutes to let the baking soda and powder start to work.  This ensures a nice, high crown to your muffins.  Then bake for about 17 minutes or until muffins have begun to take on a nice golden crust and the tops are dry in the middle and bounce back when lightly pressed.  Check at 16 minutes and see how they look.  Add more time, a minute at a time, until they are just right.

Remove from oven and cool in tin on wire rack for 5 minutes.  Remove muffins from tin and allow to cool completely on rack.


  1. Replies
    1. Anne, send me an email so I know which Anne this is, and I will make sure you're entered in the drawing on June 1st!

  2. Replies
    1. JC, I would also like you to send me an email so I know who you are and can enter you in the June 1st drawing! Thanks!

  3. I've had poppyseed bread, but never in a muffin. Makes perfect sense....I see muffins in my future!

    1. You're going to love them, Di! If you do make them, let me know how they turn out. :)

  4. Jeddy!I just wanted to say thank you for sharing this recipe and for sharing your non-baking world with us too...especially the Henry and Pete-Pete world!! I adore being able to take part in the love and happiness that you exude from your life with them!

    Lynn D.

    1. Lynn! I am so happy that you can share the adventures of Henry and Pete-Pete with me, and I love how much fun you are with them when they visit me in the office. Any happiness I have is yours, little one!

  5. I have a "technical" question here - when you say "high rise" what makes this particular muffin a high rise instead of just being a regular muffin? I have never baked a muffin that is so puffed on top! These look so yummy!

    1. Kim, honestly, I've never had a muffin rise that high before! I think it's the combination of the baking powder/soda combo and then letting it sit for 15 minutes before baking. Of course, I took the highest, roundest muffin for the photo, but technically, it's as simple as giving the batter a little bit of time before it goes into the oven. Thanks for a great question!

  6. Came back from taking prom pictures of my nephew in Greenwich and wanted something easy to throw together for dessert. I had these stuck in my head since I saw your post the other day. I considered it a good omen when I immediately found the lemon extract instead of having to dig through every last bottle in my cupboard as I usually have to do. It was quick to make these and they rose high, straight up, no spilling sideways on the muffin tin. Just had my first one with a cup of orange coffee. So delicious. I took the muffin top right off in one piece and put it aside for later. The best piece for last. The inside was so light and buttery and lemony. And the muffin top was slightly crunchy, just the way I like it. This recipe is going in my keeper file. Thank you.

    1. Janice,

      So glad you decided to bake these muffins. They are simple as long as you have everything on hand, and worth whatever work it takes to get them into the oven! Thanks so much for posting - and now you have a shot at winning that 2-layer cake!

      Thanks so much!


  7. Hey!
    I am just writing for another chance to win...
    Oh..and the Cowboy Caviar recipe I just looked - up and printed!!!