One of the birthday gifts I received this year was a lovely collection of spices from Penzeys Spices. Inside the package I was happy to find several recipes for the included spices! One of the packs was the “Baker’s Collection” and includes things like minced lemon peel, two kids of cinnamon, whole nutmeg, etc. These lemon poppy muffins were in the packet and the recipe features the lemon peel as well as the Dutch blue poppy seeds . . . they’re super easy to make and come out subtle-yet-delicious. My coworkers enjoyed the loot and I hope you enjoy them, too!
Lemon Poppy Seed Muffins
Makes 24 muffins
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 tbsp lemon extract
- 1 tsp vanilla extract
- 4 eggs
- 1 tsp minced lemon peel, rehydrated in 1tbsp water
- 1/2 cup sour cream
- 1/4 cup blue poppy seeds
- 2 cups AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
Preheat oven to 350 degrees. Put cupcake lines in pans and set aside.
In a small bowl, combine flour, baking powder, and salt. In a larger bowl, beat together sugar and butter until well blended, then add the lemon extract, vanilla extract, and eggs and beat until fluffy. Mix in lemon peel, sour cream and poppy seeds. Add the flour mixture and milk in alternating increments, beating and scraping after each addition. Batter should be thick and fluffy.
Fill cupcake liners approx. 2/3rds full. Bake for 20-24 minutes, rotating pans half-way. Allow to cool on rack before diving in!
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