Sunday, May 16, 2010


What a productive Saturday! I finally got poppy seed and got to attempt to reproduce the muffins my friend made. I was surprised how much I liked them when I took my first bite at her muffin (given that I am not a big fan of sour-y things).

As much as I wanted to like the muffins I baked, I have to admit that they have not met my standard (yet). I guess mine had a healthier spin than my friend's. They were lemon-y and definitely less sweet. As you can see, I tried adding a glaze to intensify the sweetness.

Lemon Poppy Seed Muffins
recipe from and then I do the dishes
-makes 12
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 large lemons, zested (I used 1.5 lemon)
1/4 cup melted butter
1 1/4 cups buttermilk (or try the substitute if you don't have buttermilk)
1 tsp vanilla

Preheat oven to 350F.
In a large mixing bowl, whisk together the dry ingredients.
In a smaller bowl combine the sugar and lemon zest.
Rub them together until the sugar is slightly moist and fragrant.
Add the egg, the butter, the buttermilk and the vanilla. Mix well.

Add the wet mixture to the dry ingredients, and stir just until moistened.
(Do not over mix. The batter will be fairly thick.)
Divide batter evenly into 12 paper-lined or greased muffin cups.
Bake for 20-25 minutes.

This was the first time I encountered lemon zest in my recipe. I googled to check if I could maybe substitute it with lemon juice.. but according to sources online, lemon juice is more acidic and lacks the citrus flavor that lemon zest brings. Don't skip out on the lemon zest. They add a little texture to the muffins but maybe reduce on the amount if you are like me who is not a big fan of lemon(:

*To see more beautiful shots of these muffins, go to Nicole's tumblr


  1. Sorry they weren't exactly what you were going for, but they sure look awesome! I lvoe your photos :)

  2. Ohhh those look soooo tasty! I love lemon and poppyseeds!!

  3. Is there a reason why you use melted butter for your cupcakes?

  4. Hi Terry,
    I believe melted butter acts as an oil, dissolves the sugar and makes the cupcakes moist and tender. (I also cooled the melted butter before adding in the egg so you don't end up with a cooked egg)

    For cookies though, it is best to use room temperature butter. Melted butter would ruin the consistency of the cookie dough. And for that flaky texture in pie crust and biscuit, chilled butter is more appropriate.

    Hope this helps!