Is it me, or is there is something magical about lemon poppy seed muffins? There is something about that fresh citrus tartness, mixed with the sweet cakey muffin and the distinct poppy seed flavor. It’s a good time. When making the muffins, I like to add lots of fresh lemon zest and lemon juice to the batter, and when they are hot out of the oven I spoon over a simple syrup made from freshly squeezed lemon juice and sugar, to add that extra lemon flavor. Like making pound cake, the syrup sort of traps in the moisture and freshness, and makes them last a little longer than most other muffins. These are perfect in the morning with coffee, or in the afternoon with a glass of milk. They are simple, fresh, and delicious. Enjoy!
Don’t hit the bakery when you can make your own muffins just as easily! These Bakery-Style Lemon Poppy Seed Muffins have a crisp crust, with the inside perfectly tender and soft.
MAKES 1 DOZEN MUFFINS
- 2 cups Biscuit/Baking Mix
- 1 package (3.4 ounces) Instant Lemon Pudding Mix
- 1/4 cup Poppy Seeds
- 1/4 teaspoon Lemon Peel, grated
- 2 Eggs, lightly beaten
- 1 cup Milk
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 3 tablespoon Lemon Juice
WHAT TO DO
- In a large bowl, combine the baking mix, dry pudding mix, poppy seeds and lemon peel. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- In a small saucepan, combine sugar and lemon juice; bring to a boil. Reduce heat and simmer 3 to 5 minutes; until it coats the back of a spoon. Drizzle over warm muffins. Serve warm.
THE DOMESTIC CURATOR