I love Poppy Seed. Always have. So it sn’t any wonder that Poppy Seed Muffins are among my favorites.
Today I made some satisfying muffins using Splenda as my sweetener. I thought it might counter balance the Buttermilk…
Anyway here is my recipe.
2 cups Flour
3/4 cup Splenda (or sugar if you prefer)
3 Tbs Poppy Seeds
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
and the zest from 1 Lemon
In a separate bowl, melt 1 stick of Butter ( I use my microwave but obviously a pan on the stove would work too). Whisk in 3/4 cup Buttermilk and add to the dry ingredients.
Beat in 2 Eggs and blend well before before adding
2 Tbs Orange Juice and 1/2 tsp Vanilla.
My eggs are fresh. The yokes are much deeper yellow than store bought. This will give my muffins a more pronounced yellow color.
Pour the batter into muffin cups and bake preheated oven at 400 degrees for 25 minutes.
While they are cooking, stir together the juice from your zested Lemon and 4 Tbs Sugar ( I used real sugar for this part).
Remove from the oven and brush with the juice mixture. Continue to bake for 5 more minutes. Remove and again brush with the Lemon Juice. Allow them to cool.
The Buttermilk give these muffins a full body. The result is a more muffin like texture, rather than that of a cake. To me it feels more like a day starter than a dessert cupcake.
The Lemon and Sugar gives the tops a nice, slightly sticky zing. Just perfect with a cup of tea!