I have a Lemon Poppyseed Bundt Cake posted and a Lemon Poppyseed Pound Cake posted…but Marlow graciously pointed out that muffins were ‘missing’ when she found this wonderful recipe in Jana Roerick’s book, The Little Island Bake Shop’. These muffins freeze beautifully, and while they’re not too sweet, we all feel they’d be amazing with any kind of frosting (think cream cheese!). This recipe makes a perfect 18 muffins – enjoy!
3 c. flour AND 1/4 c. poppyseeds
1 T. baking powder AND 1/2 t. salt
1 c. canola oil AND 4 eggs
1 1/2 c. buttermilk AND 1 c. sugar
1/2 c. honey AND finely grated zest of a large lemon
Preheat the oven to 350 and grease 2 muffins tins – all 12 cups in one, 6 cups only in the second. In a large bowl, whisk together the flour, poppyseeds, baking powder and salt, and in a separate medium-sized bowl, whisk together the oil, eggs, buttermilk, sugar, honey and zest. Whisk the wet ingredients for a good couple of minutes to allow the sugar time to dissolve a bit. Fold the wet ingredients into the dry and stir until all are just combined – the batter will seem a titch lumpy.
Divide the batter evenly among 18 cups. Bake with the 12-cup filled tin on the bottom rack and the 6-cup filled tin in the middle – for 12 minutes. When the timer goes off at 12 minutes, quickly switch the pans to alternate racks and then bake for another 10 minutes. The muffins should come out in perfect domes and they should be a light golden brown. Leave them to cool in the pan for a few minutes before turning them out onto a rack to cool completely. Eat or freeze as you wish!