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Poppy Seed Muffins

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

Poppy seeds have a mild yet unique flavor that is both earthy and a little peppery. Mixed into the batter, they provide a textural contrast to the cakelike texture of the muffins. The light spiciness of the seeds is complemented by a sweet lemon glaze.

List of Ingredients

◦  2 cups all-purpose flour
◦  ⅓ cup poppy seeds
◦  ⅓ cup sugar
◦  1 tablespoon baking powder
◦  ½ teaspoon salt
◦  1 cup milk
◦  1 egg
◦  4 tablespoons unsalted butter, melted
◦  Lemon glaze (optional; see Note)


Recipe

Preheat the oven to 400° F. Butter a 12-cup standard muffin pan.

In a bowl, stir together the flour, poppy seeds, sugar, baking powder, and salt. Set aside. In another bowl, whisk together the milk, egg, and melted butter until smooth. Add the milk mixture to the flour mixture and stir just until blended.

Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Let cool in the pan on a wire rack for 3 to 5 minutes, drizzling the hot muffins with the glaze, if using, then remove. Serve warm or at room temperature.


Makes 12 muffins


Note:

Glaze for muffins:
Stir together 1 cup confectioners' sugar, sifted; 2 tablespoons fresh lemon or orange juice; and 2 teaspoons grated lemon or orange zest, adding more citrus juice if needed to achieve a good consistency.