I love lemon poppy seed. Love. Just hearing the phrase and I get a bit giddy. Our wedding cake was lemon poppy seed, so I suppose it will always have a special place in my heart. We went on a tour of some wineries over the weekend with a group of friends and I thought these muffins would be the perfect treat for the drive down. This recipe is a total winner, it's one of those low-maintenance, fool-proof recipes that I will keep in my mental favorites file. No stand mixer, just a bowl and a whisk, no waiting for butter to come to room temperature, oh, I could gush over this recipe for a while. All thanks to the food blogger whose site I stumbled upon, and check out this recipe for a lemon poppy seed cake with a blueberry glaze, yum . I adapted the recipe slightly, I wanted less sugar in it and though my lemons were killer juicy, the zest just wasn't top notch - you know when it's more of a pale yellow and doesn't have an intense enough smell? So, I added some orange zest which I loved in the recipe.
The recipe indicated it makes about 14-16 muffins, but I somehow made 24
adapted from the original recipe, from Joy, the Baker
2 1/2 c flour
1 1/4 c sugar
1 T baking soda
1 1/3 canola oil (I know, it's a lot, but don't question it)
2 lemons, juice and zest (add orange zest if you wish)
1 c buttermilk
2 eggs
1 T vanilla extract
2 T poppy seeds (these were found with the spices at my local grocery store)
Preheat oven to 350. In a medium bowl, combine flour, sugar and baking soda. In another bowl, whisk together the eggs, oil, buttermilk and vanilla as well as lemon juice and zest. Add wet ingredients to the dry and whisk until combined. Stir in poppy seeds (ohh the batter looks so pretty at this stage). With an ice cream scoop, fill lined muffin pan with batter (half way to top). Bake for about 15 minutes.
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