When I was a child my mom used to make the most delicious Poppy Seed Bread. It was a quick bread of sorts and had a very moist crumb. I used to watch her gently stir the batter and fold in the poppy seeds then, pour it into a loaf pan and place it in the oven to bake. When it was baking, the whole house was filled with the most magnificent smell and I couldn’t wait to have a slice.
Those memories inspired me to make this recipe, which is a spin on mom’s original. I added lemon zest to the batter for a refreshing twist on the classic and then poured it into muffin cups, instead of a loaf pan, to cut down on the baking time and make them portable.
These muffins are a perfect weekend treat with a great cup of coffee and the newspaper. Also, they are easy to pack up and take to parties or picnics.
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons butter, melted and cooled
1 cup granulated sugar
zest of 2 lemons
2 tablespoons poppy seeds
3/4 cup buttermilk
(Makes 1 Dozen)
1. Preheat the oven to 375 degrees. Line 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
3. In another bowl, add the melted butter, sugar and zest of lemons, stir to combine.
4. Then, add the eggs and poppy seeds to the butter mixture and whisk until combined.
5. Gently, pour in the buttermilk and whisk until incorporated.
6. Then, add the flour mixture all at once and whisk until the batter comes together.
7. Scoop the batter into muffin cups and bake in the oven for 18-22 minutes.
8. Remove the muffins from the oven and let cool in the pan for 15 minutes before serving.
9. Serve immediately, or pack in an airtight container for later. Enjoy!